Every Christmas for as long as I can remember, my Mom made the Christmas breakfast casserole, my Grandma made the Chex Mix and my Dad made the applesauce bread. It was tradition. We just couldn’t have Christmas without those three things.
My Grandma handed out the Chex Mix in the beginning of December so we’d have it all month to munch on, my Dad started baking bread several weeks before Christmas and my Mom made the casserole on Christmas Eve so all she had to do was pop it in the oven while we were all opening presents Christmas morning.
Christmas morning as we were opening our stockings, my Dad would have sliced on a plate for us a loaf of his applesauce bread. Normally eating food in the fancy living room where the tree was, was forbidden… but this one day of the year we were allowed this special treat! YUM!
After all the presents were open, we headed to the dining room where my Mom served us Christmas Casserole, sliced peaches,warm cinnamon rolls, orange juice and coffee. After our bellies were full we’d retreat to the TV room and relax by the fireplace, play with all our new toys and nap. By about 3pm our tummies started rumbling again and it was time to snack on more bread and Chex Mix!
And now, I’m in Germany with my own family making this bread for them and my friends. It just wouldn’t be Christmas without it!
What meal time/baking traditions does your family have?
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour, sifted
- 2 tsp baking soda
- ½ tsp salt
- 1 Tbsp cocoa powder
- 1 tsp cinnamon
- 1½ cups unsweetened applesauce
- 1 cup raisins
- 1 cup chocolate chips
- Preheat oven to 350 F degrees. Grease and flour a 9x5x3 loaf pan.
- In the bowl of a stand mixer, cream together the butter and sugar.
- Mix in the eggs one at a time. Mix in the vanilla.
- Sift together the flour, baking soda, salt cocoa and cinnamon.
- In three parts, add the flour. Between each addition, add half the applesauce. Mix only until no more flour is visible.
- Fold in the chocolate chips and the raisins.
- Separate batter into the prepared pans.
- Bake 35-40 minutes or until a toothpick comes out clean from the center.
- Cool in the pans 15 minutes before removing to a wire rack to cool completely.
- Wrap in plastic wrap and freeze until you’re ready to eat it or store it in a ziploc bag or air tight container for up to a week.