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–+ servings
Applesauce bread on a platter with a few slices lying in front of the loaf.

Applesauce Bread

Prepare to "fall" in love with Cinnamon Applesauce Bread. Not only is it sweet, warm, and comforting, but it's nutritious too.
5 from 6 votes
Yield: 10 slices
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
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Ingredients
 

  • 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

Instructions
 

Make It Now:

  1. Prep: Preheat the oven to 350°F. Grease a 9-inch loaf 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
    , or cream cheese. For a sweeter treat, sprinkle with more sugar and cinnamon.

Freezer Instructions

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.

Notes/Tips

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.

Nutrition

Serving: 1 slice | Calories: 261 kcal (13%) | Carbohydrates: 36 g (12%) | Protein: 4 g (8%) | Fat: 12 g (18%) | Cholesterol: 37 mg (12%) | Sodium: 207 mg (9%) | Fiber: 2 g (8%) | Sugar: 22 g (24%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer