A crisp crust surrounds the applesauce and oatmeal in this bread.

1 c. (250 ml) canned or fresh applesauce (see Note)
2/3 c. (150 ml) firmly packed brown sugar
1 1/2 c. (375 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) baking soda
1 tsp. (5 ml) ground cinnamon
1/2 tsp. (2 ml) ground nutmeg
1/2 tsp. (2 ml) salt
1/3 c. (75 ml) vegetable oil
1 1/2 c. (375 ml) quick cooking rolled oats
3/4 c. (200 ml) seedless raisins

Preheat oven to 350 degrees F. (180 degrees C.). Assemble mixer. In large mixer bowl, mix all ingredients at low until well combined. Pour into a well greased 8 1/2 x 4 1/2 x 2 5/8 inch (22x11x7 cm) loaf pan. Bake in preheated oven for 50 to 60 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan. 1 loaf.

Note: For cooked fresh applesauce, quarter, pare, and core 4 medium cooking apples and put into a saucepan. Add 1/3 cup (75 ml) sugar and 1/3 cup (75 ml) water; mix well. Bring to a boil and cook covered over medium heat until apples are tender when pierced with fork. Cool. Assemble blender. Pour contents of saucepan into blender container. Cover and process at puree until smooth.