Applesauce Bread {Bundt Cake}

Get ready for your house to smell amazing as the sweet aroma of apples, brown sugar, and cinnamon fills the air! This versatile recipe can be made as either a bundt cake or two loaves of bread. You can easily cut the recipe in half to make just a single loaf. I love having options!

Applesauce Bread {Bundt Cake}
Yield: 2 loaves (or 1 bundt cake)

Ingredients

• 3 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 1 Tbsp cinnamon
• 2 sticks butter, softened
• 2 cups brown sugar
• 2 eggs, room temperature
• 2 cups unsweetened applesauce

Directions

1. Preheat oven to 350°F. Grease 2 loaf pans with Crisco, line with parchment (fold extra over sides for easy removal after baking), then grease with nonstick cooking spray. (If using bundt pan, grease with Crisco, then dust all sides with flour.) Set pan(s) aside.
2. In stand mixer fitted with paddle attachment, cream butter and brown sugar until well combined. Add eggs and mix until combined.
3. Add 1 cup of flour, baking powder, and cinnamon; mix until combined. Add 1 cup of applesauce and mix until combined. Add remaining flour and mix until combined. Add remaining applesauce and mix until combined.
4. Transfer batter to prepared pan(s). Bake 55-60 minutes, or until toothpick inserted in center comes out clean.
5. For loaves: Cool in pans 10 minutes. Gently lift loaves from pans using parchment folded over sides, remove & discard parchment, and place loaves on wire rack to cool completely.
6. For bundt pan: Let cake cool completely in pan before inverting onto platter.
7. Once cooled, dust with powdered sugar before serving, if desired, and cut slices using serrated knife.
8. Store at room temperature. Cake ages well and becomes more moist with time!

Recipe adapted from Melanie Cooks.

Cream Cheese Pound Cake

My good friend gave birth to a baby boy in June, so I am headed over to her house tomorrow morning to meet her little bundle of joy! I've learned through the years that the best gift you can bring to a new mom, whether it's her first or fourth baby, is freshly baked, homemade treats. I selected this tried and true recipe from my collection because it pairs nicely with a warm, soothing cup of tea or coffee, the perfect pick-me-up for any mom!

Cream Cheese Pound Cake
Yield: 2 loaves (or 1 bundt cake)

Ingredients

• 1 1/2 cups (3 sticks) butter, room temperature
• 8 oz package cream cheese, room temperature
• 3 cups sugar
• 6 eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking powder

Directions

1. Preheat oven to 325°F. Grease 2 loaf pans with Crisco, line with parchment (fold extra over sides as shown in photo above), then grease with nonstick cooking spray. (If using bundt pan, grease with Crisco, then dust all sides with flour.) Set pan(s) aside.
2. In bowl of stand mixer fitted with paddle attachment, cream butter, cream cheese, and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extracts. Add flour and baking powder; mix well. Pour into prepared pan(s).
3. Bake 70-80 minutes for loaf pans (80-90 minutes for bundt pan), or until toothpick inserted in center comes out clean.
4. Cool in pan(s) 10 minutes. Gently lift loaves from pans using parchment folded over sides, remove & discard parchment, and place loaves on wire rack to cool completely. (For bundt pan, firmly tap pan on counter before inverting onto wire rack to cool completely.)
5. Store at room temperature. Cake ages and freezes well!