1 c shortening
1 1/2 c brown sugar, firmly packed
4 Eggs
2 1/2 c all-purpose flour, sifted
1 ts baking powder
1/2 ts baking soda
1 1/2 ts salt
2 ts cinnamon
3/4 ts cloves
3/4 ts nutmeg
2 c canned applesauce, sweetened
1 1/2 c oats, uncooked (quick or old-fashioned)
1 c raisins
1 c pitted dates — cut in small pieces
1 c coarsely chopped nuts
Directions:
Preheat oven to 275 degrees. Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 cup flour with raisins, dates, and nuts; stir to coat fruits and
nuts evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pans. Set a pan of hot water in the bottom of oven before adding loaves.
Bake loaves for 2 hours. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread in plastic and store one day before slicing.
Yield: 2 loaves
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