This post may contain affiliate or sponsored links. Please read our disclosure policy.
Prepare to “fall” in love with this healthy, whole wheat Cinnamon Applesauce Bread recipe. Using mostly pantry staples, you can prepare this mouth-watering quick bread in no time.
Why I Love This Recipe
- Flavor Pairing: The cinnamon and apple combo gets me every time. Whether it’s Apple Cinnamon Baked Oatmeal, Apple Cinnamon Steel Cut Oats, or Cinnamon Apple French Toast, I find it hard to resist this classic fall pairing in recipes.
- Healthy & Delicious: Although this sweet bread is made with 100% whole wheat, it is still light, moist, and flavorful. I serve it to my kids as an after school snack or for breakfast in the fall and it goes fast! Check out our list with more Healthy Snacks, too.
- Easy Ingredients: The good news is that you might have all the recognizable ingredients in your kitchen right now for this low-guilt sweet treat.
You’ll find all the ingredients in the full recipe at the bottom of this article, but here are a few notes about my preferred ingredients.
- Whole wheat flour – I highly recommend using white whole wheat flour, like King Arthur or Prairie Gold. It makes the bread turn out much lighter than the usual whole wheat flour (made with red wheat). If you can’t find this variety, then you may want to use half whole wheat and half all purpose flour instead.
- Unsweetened applesauce – Adds apple flavor, a little natural sweetness, and moisture. Make sure to check the label to see that it doesn’t have added sugar. If you end up using sweetened applesauce or our Homemade Cinnamon Applesauce, then pull back some on the sugar (and perhaps the cinnamon too) in the recipe.
- Sugar – You can use white sugar (it isn’t a huge amount), but if you want something slightly healthier, try Coconut Palm Sugar. It’s less refined, retains many of the nutrients found in coconut palm, and has inulin fiber in it.
How to Make Applesauce Bread
Prep for Baking
Preheat the oven to 350°F. Grease a 9-inch loaf pan (I like and use this metal pan) with cooking spray.
Make the Batter
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate mixing bowl, whisk together the eggs, oil, applesauce, vanilla, and sugar.
- Stir until combined. Do not over mix. Add mix to the greased loaf pan.
Bake and Serve
Bake until a toothpick comes out clean when inserted in the middle, about 40-45 minutes in a metal loaf pan (add another 10 minutes or so for a glass pan).
Serve the bread slices warm with a little butter on top. You can always just add a little sprinkle of cinnamon and sugar over it as well, for more fall-flavored sweetness.
Storage and Freezing Instructions
Once the loaf is fully cooled, wrap it tightly or place a lid on top of the loaf pan. Store on the counter for 1-2 days or in the refrigerator for 3-5 days. Or, you can freeze it for later using these instructions…
Option 1: Fully bake, fully cool, and remove the loaf from the pan. Then wrap the loaf in several layers of plastic wrap and then in a layer of foil. Label it with the recipe name and date and freeze.
Option 2: Alternately, you can wrap individual slices in a piece of plastic wrap or foil and place them in a freezer bag. This is an easy way to grab one slice from the freezer at a time.
To Thaw Frozen Bread: When you’re ready to enjoy your frozen bread, let it thaw on the counter, in the fridge, or using the defrost setting on your microwave. Warm a slice in the microwave for about 15-20 seconds in the microwave.
Some variations to applesauce bread could be using different types of applesauce (chunky, smooth, spiced), adding in nuts like chopped pecans or walnuts, or making it into muffins instead of a loaf. To make muffins instead, bake at 350°F for 15-20 minutes or until an inserted toothpick comes out clean.
Yes. Replace the whole wheat flour with 1:1 gluten-free baking flour for a gluten-free version.
After the bread was cooled, wrap it tightly with plastic wrap or foil. It can be stored on the counter for 1-2 days, in the refrigerator for 3-5 days, and in the freezer for 3 months (if packaged well).
More Sweet Bread Recipes
We mentioned we love making delicious apple recipes like our Crockpot Baked Apples and Apple Cranberry Sauce above. But, if you like this healthy, moist quick bread, then we’d love for you to try some of our other top sweet breads:
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 1 1/2 cups white whole wheat flour (see Cooking Notes for sub)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (I use pink Himalayan salt)
- 1 1/2 – 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/2 cup avocado oil (or vegetable oil)
- 1 cup unsweetened applesauce
- 1 1/2 teaspoons pure vanilla (try making homemade vanilla)
- 1 cup sugar (a healthier, less sweet alternative is Coconut Palm Sugar)
- Optional for serving: butter, cinnamon, sugar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Make It Now:
- Prep: Preheat the oven to 350°F. Grease a 9 inch loaf pan (I like and use this metal pan) with cooking spray.
- Make Batter: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate mixing bowl, whisk together the eggs, oil, applesauce, vanilla, and sugar. Add the wet ingredients to the dry mix and stir until combined. Do not over mix.
- Bake: Bake until a toothpick comes out clean when inserted in the middle, about 40-45 minutes in a metal loaf pan (50-60 minutes for glass pan).
- Serve: Let cool slightly before slicing. Serving suggestion: smear a warm slice with butter, our Crock Pot Apple Butter, or cream cheese. For a sweeter treat, sprinkle with more sugar and cinnamon.
Freeze For Later: Bake and let bread cool completely. Wrap tightly in a few layers of plastic wrap and foil. Squeeze out all the air, seal, and freeze.
Prepare From Frozen: Let bread thaw on the counter or in the fridge. Or you can use the defrost setting on the microwave.
Substitution for White Whole Wheat Flour: If you can’t find this variety of whole wheat, use 3/4 cup regular whole wheat flour and 3/4 cup all purpose flour instead. Or, replace all the flour with all purpose flour.
Storage Instructions: Cool and wrap tightly. Store on counter for 1-2 days, in fridge for 3-5 days, and in freezer for up to 3 months.
Gluten-Free Variation: Replace the whole wheat flour with 1:1 gluten-free baking flour. Bake time and texture may vary slightly.
Add-Ins: To mix it up, try folding in a 1/3 cup of chopped pecans or walnuts, dried cranberries, or mini chocolate chips to the batter at the end.
To Make Muffins: Fill muffin tin holes 3/4th full with batter. Bake at 350°F for 15-20 minutes, or until an inserted toothpick comes out clean.
We retested this recipe on 9/20/22 and increased the amount of sugar from 3/4 cup to 1 cup.