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Applesauce Bread: The Perfect Fall Comfort Loaf

This Applesauce Bread combines the comforting flavors of autumn with remarkable moisture and texture. Unlike typical quick breads that can dry out within a day, this recipe maintains its tender crumb for up to five days, making it both a delicious treat and a practical addition to your baking repertoire.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Applesauce Bread, Fall Baking, Quick Bread, Moist Applesauce Loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
Calories: 225kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Wire rack

Ingredients

  • 2 cups all-purpose flour substitute with whole wheat flour for added fiber
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
  • 1 cup granulated sugar can reduce to 3/4 cup for less sweetness
  • 2 large eggs room temperature
  • 1 1/2 cups unsweetened applesauce homemade provides deeper flavor
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup raisins or dried cranberries optional

Instructions

  • Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
  • In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  • Beat in eggs one at a time, then stir in applesauce and vanilla until the mixture is smooth.
  • Gradually fold the dry ingredients into the wet mixture, stirring just until combined. If using nuts or dried fruit, fold them in now.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil after 45 minutes if the top is browning too quickly.
  • Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.

Notes

For even baking, allow refrigerated ingredients to reach room temperature – this small step improves texture significantly according to professional bakers.
The batter might look slightly curdled after adding the applesauce – that's perfectly normal and will resolve once the dry ingredients are incorporated.
Over-mixing activates gluten which can make your bread tough – aim for no more than 12-15 gentle folds when combining wet and dry ingredients.
Patient cooling is crucial for proper structure and clean slicing.

Nutrition

Calories: 225kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Sodium: 180mg | Fiber: 1.5g | Sugar: 21g
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