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Applesauce Bread ingredients

Applesauce Bread: A Fall Classic with Modern Twists

This moist applesauce bread combines subtle sweetness with warm fall spices, creating the perfect breakfast, snack, or dessert as temperatures drop and leaves change color. A slice of culinary heritage on your plate!
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Applesauce Bread, Fall Baking, Quick Bread, Cinnamon Applesauce Loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 240kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Wire Cooling Rack
  • Electric mixer (optional)

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour can substitute with 1:1 gluten-free flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Wet Ingredients

  • 2 large eggs room temperature
  • 1 cup granulated sugar or 3/4 cup coconut sugar for a less refined option
  • 1/2 cup vegetable oil can substitute with melted coconut oil or unsweetened applesauce for lower fat
  • 1 1/2 cups unsweetened applesauce
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup dried cranberries or raisins optional

Instructions

  • Preheat your oven to 350°F (175°C) and position a rack in the middle. Lightly grease a 9x5-inch loaf pan with cooking spray, then line with parchment paper, leaving some overhang on the sides for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  • In a large bowl, beat the eggs and sugar until light and fluffy, about 2 minutes with an electric mixer or 4 minutes by hand. The mixture should form ribbons when you lift the beater.
  • Add the oil in a slow, steady stream while mixing continuously, then stir in the applesauce and vanilla extract until just combined.
  • Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain. If using, fold in the nuts and dried fruit.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Allow the bread to cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.

Notes

For a healthier version, try replacing half the all-purpose flour with whole wheat flour, using coconut sugar instead of granulated sugar, or substituting the oil with additional applesauce. This bread freezes beautifully—wrap individual slices or the entire loaf in plastic wrap, then aluminum foil, and freeze for up to 3 months.

Nutrition

Calories: 240kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 220mg | Potassium: 75mg | Fiber: 1.5g | Sugar: 19g | Vitamin A: 60IU | Calcium: 20mg | Iron: 0.7mg
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