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A loaf of applesauce bread sliced on a cutting board.

Applesauce Bread

Prepare to “fall” in love with Cinnamon Applesauce Bread. Not only is it sweet, warm, and comforting, but it’s nutritious too.

Yield: 1 loaf (10 slices) 1x
Prep: 15 minutesCook: 40 minutesTotal: 55 minutes


  • 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 1/22 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

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Make It Now:

  1. Prep: Preheat the oven to 350°F. Grease a 9 inch loaf pan (I like and use this metal pan) with cooking spray.
  2. 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.
  3. 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).
  4. 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.

© Author: Rachel Tiemeyer
Cuisine: American Method: Baking