Applesauce Bread

If I call this bread, I can eat it for any meal, but if I call it cake, it's only for dessert. So let's call it bread, shall we?

Now, why would we want to eat this bread for any meal? Because, in the words of my daughter who can eat whatever she wants, "I thought this was just going to be another one of your boring crumbly things, but it's delicious!" Today, I was walking along with some chips in a bowl, and she looked eagerly at me and asked what I had. When I said it was chips, she looked at me with forlorn brown eyes and said "oh, I thought it was going to be that cake." I quickly whipped up another pan for her!

What I love about this recipe is that it never called for eggs or milk, so it was easy to adapt to be gluten-free. I've been able to lift some of my salicylate restrictions, but if you are a fail-safer, the cinnamon and cloves are out...

Beat:
1 cup brown sugar
1/2 cup margarine (we use Earth Balance shortening)
1 cup unsweetened applesauce

Add in:
2 cups gluten-free flour blend: I recommend using 1/4 cup each of rice flour, potato starch, teff flour, and sorghum flour, plus 1 scant tsp xanthan gum
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt

Spread into a 9 inch round pan, or whatever size/shape suits you, and bake at 350 for about 30-40 minutes. Enjoy!