From the Archives: Popular Kids’ Apple Oatmeal Bread Recipe by Martha Stewart
We took a deep dive into the Martha Stewart Kids Magazine archives to find popular recipes that your family will love. This easy and fun apple oatmeal bread is packed with all the flavors of fall (and some sweet early-2000’s nostalgia!). We linked up with Michelle Anzaldua and her family @thecozyfarmhouse to get their take on this tasty autumn treat.
With a safe boost up from the Martha Stewart Kitchen Helper by Guidecraft, kids can help measure, mix, whisk, and pour, turning a simple baking activity into a special family tradition. If you try this Apple Oatmeal Bread recipe from the Martha Stewart Kids 2001 archive, we’d love to hear about it. Share your process, any allergy-friendly ingredient swaps, or tips with us by tagging @guidecraft_official on Instagram.
Apple oatmeal bread recipe from the Martha Stewart Kids Magazine Archives (Fall 2001):
Makes two 5 ¾-by-3 ¼ by-2 ¼ loaves
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon cinnamon
- 1 apple, peeled and cored
- 1 cup cooked oatmeal
- 1/2 cup milk
- 1/4 cup pink or chunky applesauce (recipes below to make this from scratch, too!)
- 1 large egg, lightly beaten
- 1/4 cup packed light-brown sugar
- 2 tablespoons rolled oats
What you’ll need:
- Mixing bowls
- Box grater
- Two 5 ¾ -by-3 ¼ -by-2 ¼ -inch loaf pans
How to make Apple Oatmeal Bread:
- Preheat oven to 350°. Place flour, baking powder, salt, and cinnamon in a medium bowl. Whisk to combine.
- Grate apple into large bowl using large holes of box grater.
- Add cooked oatmeal, milk, applesauce, egg, and brown sugar. Add flour mixture; mix until just combined.
- Divide batter between two 5 ¾ -by-3 ¼ -by-2 ¼ -inch loaf pans. Sprinkle oats over loaves.
- Bake until golden on top, about 1 hour.
Pink Applesauce (optional):
Makes 1 quart
Applesauce doesn’t require sugar to make it delicious – just juicy, flavorful apples. Red-skinned apples make pink applesauce.
- 4 pounds organic or very well washed red-skinned apples, cored (skins on)
- 1/3 cup water
HOW TO MAKE PINK APPLESAUCE:
- Cut apples into 1-inch pieces. Place in a large saucepan with water; simmer, covered, until tender, about 40 minutes.
- Working in batches, transfer mixture to a blender, and blend; or pass it through the smallest disk of a food mill. For the silkiest puree, the mixture may then be passed through a fine sieve. For a coarser texture, pass the apple mixture through larger disk of food mill or pulse in food processor.
Note: Applesauce will keep refrigerated up to 3 days, or frozen in single-portion, airtight containers up to 4 months.
Chunky Applesauce (optional):
Makes 1 quart
Chunky applesauce is for older babies.
- 4 pounds organic or very well washed apples, peeled and cored (skins on)
- 1/3 cup water
HOW TO MAKE CHUNKY APPLESAUCE:
- Cut apples into 1-inch pieces. Place them in a large saucepan with the water; simmer, covered, until tender, about 25 minutes.
Note: Applesauce will keep refrigerated up to 3 days or frozen in single-portion, airtight containers up to 4 months.