Applesauce Bread

Moist, tender, warmly spiced, and filled with cozy applesauce flavor, this easy quick bread is perfect for breakfast, an afternoon snack, or a simple fall-inspired dessert.

🛒 Ingredients

Makes: 1 loaf
Prep: 10 minutes
Bake: 50–60 minutes
Total: About 1 hour 10 minutes

• 1½ cups all-purpose flour
• 1 cup unsweetened applesauce
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt

👩‍🍳 Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
2. Combine the dry ingredients.
   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. Mix the wet ingredients.
   In a large bowl, whisk the eggs, sugar, oil, applesauce, and vanilla until smooth and well combined.
4. Add the dry mixture.
   Gradually add the flour mixture to the applesauce mixture. Stir gently just until no dry streaks remain. Do not overmix, as this can make the bread dense.
5. Transfer to the pan.
   Pour the batter into the prepared loaf pan and smooth the top.
6. Bake.
   Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool.
   Let the bread cool in the pan for about 10–15 minutes, then lift it out and place it on a wire rack to cool completely.
8. Slice and serve.
   Once cooled, slice with a serrated knife and serve plain or with butter, cream cheese, or your favorite spread.

⭐ Tips for Perfect Applesauce Bread

• Use unsweetened applesauce if you want to control the sweetness.
• Room-temperature eggs mix more easily into the batter.
• Don’t overmix after adding the flour.
• For a stronger fall flavor, add another ½ tsp cinnamon.
• If the top browns too quickly, loosely cover the loaf with foil during the final 15–20 minutes.
• Let it cool before slicing so the crumb has time to set.

🍎 Optional Add-Ins

You can fold in up to ½ cup of:

• Chopped walnuts or pecans
• Raisins
• Dried cranberries
• Finely diced apple
• Mini chocolate chips

🥜 Nut & Allergen Information

Contains:

• Wheat/gluten from all-purpose flour
• Eggs

Does not contain nuts in the basic recipe.

Optional nuts: walnuts or pecans can be added, but they are not required.

Dairy: The basic recipe contains no dairy.

Peanuts: None in the basic recipe.

For allergies: Check packaged baking powder, baking soda, vanilla, and other ingredients for facility/cross-contact warnings.

📊 Approximate Nutrition

Per slice, assuming 10 slices:

• Calories: ~260
• Protein: ~3 g
• Carbohydrates: ~38 g
• Fiber: ~1 g
• Fat: ~11 g
• Saturated fat: ~1 g
• Sugar: ~20 g
• Sodium: ~200 mg

Values are approximate and will vary with ingredient brands and slice size.

❓ Q&A

Can I use sweetened applesauce?
Yes, but the bread will be sweeter. You can reduce the sugar slightly if desired.

Can I replace the oil?
Yes. An equal amount of melted butter or neutral-flavored oil can be used. Unsweetened applesauce can also replace some of the oil, although the texture will be slightly different.

Can I make this without nuts?
Yes. The original recipe is completely nut-free.

Can I add fresh apples?
Yes. Fold in about ½ cup finely diced apple for extra apple flavor and texture.

Why did my bread sink in the middle?
Common causes include underbaking, opening the oven door too early, or overmixing the batter.

How do I know when it’s done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.

Can I make muffins with this batter?
Yes. Divide the batter among greased or lined muffin cups and bake at 350°F (175°C) for approximately 18–24 minutes.

How should I store it?
Keep the cooled bread in an airtight container at room temperature for about 2–3 days, or refrigerate for up to 1 week.

Can I freeze applesauce bread?
Yes. Wrap the completely cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Can I make this recipe with whole-wheat flour?
Yes, but using 100% whole-wheat flour will produce a denser loaf. For a softer result, replace only part of the all-purpose flour with whole-wheat flour.