Applesauce Bread

Applesauce Bread: Sweet, moist, and flavorful, this bread gets its delicious texture from a cup of applesauce. For a crunchy top, sprinkle sugar on before baking.

Love quick bread recipes? Try Apple Bread (with shredded apples), Lemon Bread (a Starbucks copycat), or Pumpkin Bread next.

Moist Applesauce Bread

My sister has a few apple trees that produce massive amounts of apples. After making an Apple Pie, my favorite Apple Crumble, and loads of Apple Nachos, I still had plenty of apples left. So, I decided to use the rest to make and can the best homemade Applesauce.

Naturally, I had to bake the applesauce into some treats too—like this healthy Applesauce Cake and now this amazing old-fashioned applesauce bread! It’s moist, well-spiced, and has the best crunchy topping.

Ingredients

• Wet Ingredients: Adds moisture and sweetness; includes applesauce, eggs, oil, sugar, and vanilla. Use room-temperature ingredients.
• Dry Ingredients: Gives structure and flavor; includes flour, salt, spices, baking soda, and baking powder. Mix well for even distribution.
• Optional Topping: Adds extra sweetness and crunch; includes brown sugar, sugar, and cinnamon. Mix just before adding to keep it crisp.

How To Make Applesauce Bread

1. Preheat Oven: Heat the oven. Grease and flour a 9×5-inch pan.
2. Mix Wet Ingredients: Whisk applesauce, eggs, oil, sugar, and vanilla until smooth.
3. Mix Dry Ingredients: Whisk flour, salt, spices, baking soda, and baking powder.
4. Combine: Stir wet and dry ingredients together until just mixed.
5. Add Topping (Optional): Sprinkle sugars, and cinnamon on top.
6. Bake: Pour batter into the pan and bake until a toothpick comes out clean.
7. Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.

Tips For Success

• Avoid Hand Mixers: Use a whisk; mixers add too much air, which can make the bread sink.
• Check Freshness: Make sure baking soda and powder are fresh. Test if needed.
• Measure Carefully: Measure ingredients heaping and level with a knife for accuracy.
• Use Room-Temperature Ingredients: Ensure wet ingredients are the same temperature for smooth mixing.
• Use A 9×5-Inch Pan: (1-pound) pan; other sizes won’t work. Grease the pan well with spray and flour, or line with parchment paper to prevent sticking.

Use Leftover Applesauce In:

Here are some of my favorite ways to use applesauce:

• Eat it as is! Enjoy it right out of the fridge for a snack or part of a balanced meal.
• Mix into plain or vanilla yogurt and top with cereal, nuts, or fresh fruit.
• Try one of these recipes: Bircher Muesli, Applesauce Brownies, Applesauce Muffins, Healthy Apple Cake, or Applesauce Pancakes.

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4.95 from 17 votes

Applesauce Bread

By Chelsea Lords

Homemade Applesauce Bread is moist, warmly spiced, and packed with apple flavor, thanks to a full cup of applesauce in the batter. For a tasty crunchy topping, sprinkle sugar on top before baking!

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 1 hour hour 15 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Servings: 10 slices (1 loaf)

Equipment

• Bread pan 9 x 5-inch, see note 1

Ingredients 

USMetric

 

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Wet Ingredients

• ▢ 1 cup unsweetened applesauce
• ▢ 2 large eggs
• ▢ 2/3 cup vegetable oil or canola oil
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon vanilla extract

Dry Ingredients

• ▢ 2 cups flour
• ▢ 1 teaspoon salt
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon nutmeg
• ▢ 1/4 teaspoon allspice
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder

Optional Topping

• ▢ 2 tablespoons light brown sugar
• ▢ 1 tablespoon granulated sugar
• ▢ 1/4 teaspoon cinnamon

Instructions 

• Prepare all wet ingredients at room temperature by removing them from fridge 45–60 minutes before use. Grease and flour a 9x5-inch bread pan and preheat oven to 350℉.
• Combine wet ingredients in a large bowl and whisk until completely smooth (avoid using a hand or stand mixer to prevent excess air).
• Add all dry ingredients to a large bowl and whisk together. Make a well in the center.
• Pour wet ingredients into the well of dry ingredients and mix until a batter forms.
• Separate from the batter, mix all topping ingredients together (optional).
• Pour batter into the prepared pan, smooth the top, and sprinkle with topping (do not press in). Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
• Remove from oven and let cool in the pan for 15 minutes, then invert onto a wire cooling rack. Allow to cool for 1 hour before slicing to avoid affecting texture.

Recipe Notes

Note 1: Be sure to use the correct size bread pan so the recipe works properly. Here's the bread pan we use and love. An 8x4-inch pan is too small! If you do use an 8x4-inch pan, only add about 75% of the batter (use leftovers for some muffins), and note the bake time is shorter. Don't forget to generously grease the bread pan. Coat with nonstick spray (or rub on shortening), then lightly dust with flour. Alternatively, line it with parchment paper and leave an overhang for easy removal. 

Nutrition Note: Nutrition information does not include the optional topping.

Storage: It's best to finish this bread within 2–3 days of being made. After that, it begins to lose texture (becomes too moist). It can, however, last up to a week stored in an airtight container and tightly wrapped in plastic wrap. After the third day, I recommend storing in the fridge. Wrap each slice tightly and place in an airtight container.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 351mg | Potassium: 62mg | Fiber: 1g | Sugar: 22g | Vitamin A: 63IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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