This is a wonderful recipe for applesauce bread. It's easy to make and has a moist, sweet crumb and lots of apple flavor. It makes terrific toast, and you can sprinkle chopped pecans and cinnamon sugar before baking for a crunchier crust. I make homemade applesauce, bake several loaves and keep individual slices in the freezer for hectic mornings.
A solid brunch and breakfast recipe
If it's time for apples, it's time for this old-fashioned applesauce bread recipe, a simple alternative to our applesauce pecan bread with blueberries, a constant companion in this house.
But a classic quick, moist bread was missing, especially since I now make applesauce regularly.
- It's easy to make. The butter needs to be creamed, but this is a one-bowl recipe that comes together in 15 minutes.
- A great alternative: this bread makes wonderful toast, French toast, and sandwiches if you're into sweeter mornings, depending on the filling.
- It's versatile: You can use different flavorings (zest, spices, even a tablespoon of liqueur) and add-ins like pecans or chocolate chips.
- Make ahead: You can make several loaves and freeze them (I recommend slicing them first) for at least a month.
It's a vintage recipe, very much aligned with the applesauce muffins, but it uses butter for a richer flavor. And it's also slightly different in flavor from this chunky apple bread recipe.
Ingredient list
- Applesauce: we use our homemade unsweetened applesauce recipe, but you can also use store-bought. Make sure it's good quality and has no sugar.
- Flour: We use all-purpose flour in combination with whole wheat flour (white whole wheat flour can also be used) for a more homey and rustic texture. The latter should be finely ground to achieve a tender crumb. Alternatively, you can use only all-purpose flour and make a classic applesauce loaf.
- Salt.
- Baking powder and baking soda: make sure they aren't expired.
- Brown sugar: light or dark.
- Unsalted butter.
- Eggs: fresh, large.
- Ground cinnamon.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make applesauce bread
Once you have all the ingredients for this sweet bread measured and at the right temperature, grab a large bowl, an electric mixer (I use a handheld; there's no need for the big stand mixer), a spatula, and you're all set.
- Applesauce: make sure it's at room temperature to match the rest of the ingredients. This is important in baking to ensure proper mixing. At this point, we also add the flavorings.
- Flour mixture: or dry ingredients, are added at the end, and the batter is mixed *just* until they're incorporated. Don't overmix if you want a tender crumb.
- Loaf pan: I butter and line it with a strip of parchment paper to help remove the bread after it's baked. You simply lift the ends of the paper and lift the whole bread.
- Make sure you don't overbake it. Start checking several minutes before the time given in the recipe card below, and as soon as a cake tester or toothpick comes out clean, remove the loaf from the oven.
Vintage Kitchen Tip
After the flour is added, you can use a spatula and stir the batter instead of beating it, but if you use the mixer, don't overdo it because it develops gluten, which is not good for a tender crumb. And make sure the whole wheat flour is finely ground for a fluffy crumb.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Storage: this cinnamon applesauce bread keeps for 2 days at room temperature, well covered in plastic wrap or an airtight container. Refrigerate for 3-5 more days after that, or freeze for a month. Rewarm before eating.
- Substitutions: use all-purpose flour, 2 cups total, and no whole wheat flour. Use vegetable oil (sunflower, canola, coconut) instead of butter, 8 tablespoons or ½ cup.
- Toppings: before baking, sprinkle chopped walnuts or pecans on top of the batter. You can also sprinkle cinnamon sugar for a crackly crust.
- Add-ins: add ½ a cup of raisins or cranberries, chopped pecans, walnuts, or chocolate chips to the batter.
- Flavorings: add a teaspoon of orange zest to the cinnamon and vanilla, or use apple pie spice mix instead. Or add a second spice like nutmeg or mace.
- Mini loaf pans: make cute little individual loaves of applesauce bread to give as gifts. I like these mini pans from Wilton. The baking time will be less.
Related recipes you might like:
One last thing
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Easy Applesauce Bread
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Ingredients
- ½ cup unsalted butter, at room temperature
- ¾ cup brown sugar
- 2 eggs, at room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 ¼ cups unsweetened applesauce
- 1 cup all-purpose flour
- 1 cup whole wheat flour, or use 2 cups of all-purpose flour only
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven at 350°F (180°C).
- Butter or spray a 9x4 inch (10x24 cm) loaf pan and, if you want, add a strip of parchment paper to cover the bottom and two shorter sides. This will make it easier to remove the bread.
- Cream butter by beating it for 20 seconds in a large bowl with an electric mixer (if using a stand mixer with the paddle attachment).
- Add sugar gradually while you continue beating at medium speed, and then for 3 more minutes after adding all of it. The mixture should be light in color, fluffy and the sugar will have partially dissolved.
- Add the eggs, one at a time, beating well after each addition. Make sure to scrape the sides of the bowl regularly.
- Add the applesauce, cinnamon, and vanilla. Mix well.
- Sift the dry ingredients (flour, salt, baking soda, and baking powder) in a medium bowl, or have them measured and sift them directly over the loaf cake batter. You might be unable to sift the whole wheat flour if your sifter is very thin, so add it directly.
- Add the flour mixture to the wet ingredients in 2 parts so that they integrate well.
- Mix it all well but don't beat much at this point. After adding the flour, the batter should not be beaten much as that will develop gluten and toughen it after it's baked.
- Pour batter into the prepared pan and smooth the top.
- Bake in the middle rack for about 40 minutes, until it rises, the top probably cracks, and a tester or toothpick inserted in the middle comes out clean.
- Cool on a wire rack, and always run a smooth-bladed knife along the sides of the pan that are not lined with paper to ensure no batter is stuck.
- Remove carefully from the pan, lifting the paper on both ends and together with the bread. Then remove the strip of paper.
- Cool completely on a wire rack.
- Store at room temperature covered in plastic wrap for 2 days, and after that, refrigerate or freeze, always well covered or wrapped.
Anonymous says
This is a very good quick bread. The 40 Minute bake time was not enough. I added an extra 15 minutes and it was baked through.
angiesrecipes says
Easy, versatile, and perfect for Fall...I want a huge slice with some chai :-))