8 tablespoon (1 stick) butter, softened
1 teaspoon vanilla
1 teaspoon allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup dark *brown sugar
2 cup all-purpose flour
1 cup applesauce
1 cup raisins (optional)
1 cup oats, 1 cup brown sugar, 1/2 cup flour, 4 tbls. butter, 1/2 cup pecans; mix all together and spread in a baking pan sprayed with cooking spray to prevent sticking. Bake in a 350 oven, stirring once, for 10 minutes. Remove from oven, stir and allow to cool. Store in a mason jar.
Preheat oven to 350 degrees. Cream butter and brown sugar. Add the remaining ingredients except raisins. Mix well until blended; stir in raisins. Pour into greased and floured 8 x 4 x 3-inch loaf pan or two small 5.75 x 3.25 x 2.25-inch pans raisins and top with a tablespoon or two of the crumble topping. Bake large loaf for 60 to 65 minutes, smaller loaves 45-50 minutes or until a toothpick inserted in the middle comes out clean.
* Brown Sugar - 1/4 cup granulated sugar + 1 tbls. molasses = brown sugar
Note - this bread freezes well if wrapped in plastic wrap, then stored in a zip-loc freezer bag.
Yield: One large loaf or 2 mini-loaves