Instructions: Try substituting unsweetened applesauce for the fats called for in your bread recipes. This even works with chocolate cake! Many cant tell any difference in taste and the pectin in the applesauce keeps the bread moist longer. I buy the small Motts individual containers so I dont have a large jar going bad in the fridge. Ive read that you can use up to one tablespoon of applesauce per cup of flour. If you do make this substitution hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back in a tsp. at a time during the kneading cycle.

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