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    Home » Recipes » Muffins and Quick Breads

    Published: Oct 16, 2022 by Paula Montenegro · Income from ads and affiliate links 1 Comment

    Applesauce Bread

    Jump to Recipe
    Several slices of applesauce bread on white napkin, orange text overlay
    Front view of cut applesauce loaf, white surface and background, orange text overlay

    Easy to make, moist, and with a great sweet crumb, this quick bread is wonderful toasted in the morning. In this house, we make homemade applesauce and then bake several loaves that we keep frozen in slices so they can be ready in a few minutes. Sprinkle chopped pecans and cinnamon sugar to the topping for a crunchier crust.

    Slices of applesauce bread on white kitchen cloth, white bowl in back with applesauce.

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    If it's time for apples, it's time for this applesauce bread recipe, a simple alternative to our applesauce pecan bread with blueberries, a recipe that is a constant companion in this house. We make it year-round and sometimes add raspberries for a tangier result.

    But a classic quick bread was missing, especially since we now make our own applesauce regularly. It's a vintage recipe we love, which is very much aligned with the applesauce muffins, but uses butter for a richer flavor.

    Table of Contents Hide
    About this recipe
    Ingredients
    How to make applesauce bread
    When is the applesauce bread done?
    Kitchen notes
    Related recipes you might like:
    Cinnamon Applesauce Bread

    About this recipe

    • Easy to make: it does need the butter to be creamed, but this is a one-bowl recipe that comes together in 15 minutes.
    • A great alternative: this bread makes wonderful toast and French toast if you're into sweeter mornings. Even sandwiches depending on the filling.
    • 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 keep them in the freezer (I recommend slicing them first) for at least a month.
    Slanted view of cut applesauce bread on white surface and background.

    Ingredients

    • 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. Make sure the latter is finely ground to achieve a tender crumb. Alternatively, only use all-purpose flour for a classic applesauce loaf.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking powder and baking soda: are used as leaveners to help the muffins rise, so make sure they aren't expired. 
    • Brown sugar: use light or dark brown sugar, both work.
    • Unsalted butter.
    • Eggs: fresh, large.
    • Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 

    See the recipe card at the end of this post for quantities.

    Bowls with ingredients for applesauce bread on white surface including butter, flours, brown sugar, eggs, cinnamon

    How to make applesauce bread

    Have all ingredients for this sweet bread measured and at the right temperature, grab a large bowl, an electric beater (I use handheld, no need for the big stand mixer), a spatula, and you're all set.

    Egg added to butter and sugar mixture in a glass bowl on a grey marble surface.

    Creaming: is a method where soft butter is beaten with sugar. This incorporates air that will help the bread rise better in the oven. Then, the eggs are added one by one, until well incorporated.

    Glass bowl with quick bread mixture and applesauce and beaters. Grey surface.

    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.

    Whole wheat flour added to applesauce bread batter in a glass bowl on a grey surface.

    Flour mixture: also called dry ingredients, they're added at the end, and the batter is mixed just until it's incorporated. No need to beat much.

    Applesauce bread batter in a gold loaf pan on a white surface. View from above.

    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.

    Vintage Kitchen tip: after the flour is added, you can use a spatula and stir the batter instead of beating, but if you use the mixer, don't overdo it because it develops gluten, and that is not good for a tender crumb. And make sure the whole wheat flour is finely ground for a fluffy crumb.

    When is the applesauce bread done?

    Baking this soft and tender bread has a lot to do with the baking time.

    As I explain in the Kitchen Notes below, we should always be familiar with our ovens and know the little tricks to make them work better.

    Make sure you don't overbake this applesauce loaf.

    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.

    Baked loaf of applesauce bread in pan on black cooling rack on white marble.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, 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 you keep track of how your oven works and what tiny details you might need to adjust. 
    • 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: you can sprinkle some chopped walnuts or pecans on top of the batter before baking. Or some cinnamon sugar for a crackly crust. Or both.
    • Add-ins: you can add ½ a cup of raisins or cranberries, chopped pecans, walnuts, or chocolate chips to the batter.
    • Flavorings: add a teaspoon of orange zest together with the cinnamon and vanilla, or use apple pie spice mix instead.
    • Individual loaves of bread: make cute little mini applesauce breads to give as gifts. I like this mini loaf pan from Wilton. The baking time will be less.
    Half loaf of applesauce quick bread on white napkin, white background

    Related recipes you might like:

    • Applesauce Muffins
    • Homemade Applesauce (sweetened & unsweetened)
    • Blueberry Pecan Applesauce Bread
    • Apple Walnut Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Slices of applesauce bread on a white napkin over a brown surface. White bowl with applesauce.

    Cinnamon Applesauce Bread

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    Save Recipe Recipe Saved

    Easy to make, moist, and with a great sweet crumb, this quick bread is wonderful toasted in the morning. In this house, we make homemade applesauce and then bake several loaves that we keep frozen in slices so they can be ready in a few minutes. Sprinkle chopped pecans and cinnamon sugar to the topping for a crunchier crust. 

    • Total Time: 1 hour 30 minutes
    • Yield: 10 slices

    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

    1. Preheat the oven at 350°F/180°C.
    2. 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. 
    3. Beat soft butter for 20 seconds in a large bowl with an electric mixer (if using a stand mixer with the paddle attachment). 
    4. 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. 
    5. Add the eggs, one at a time, beating well after each addition. Make sure to scrape the sides of the bowl regularly. 
    6. Add the applesauce, cinnamon, and vanilla. Mix well. 
    7. Sift the dry ingredients (flours, salt, baking soda, and baking powder) together in a 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. 
    8. Add the flour mixture in 2 parts so that they integrate well. 
    9. 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. 
    10. Pour the batter into the prepared pan and smooth the top. 
    11. 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. 
    12. 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.
    13. Remove carefully from the pan, lifting the paper on both ends and together with the bread. Then remove the strip of paper. 
    14. Cool completely on a wire rack. 
    15. Store at room temperature covered in plastic wrap for 2 days, and after that, refrigerate or freeze, always well covered or wrapped. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, 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 you keep track of how your oven works and what tiny details you might need to adjust. 
    • 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: you can sprinkle some chopped walnuts or pecans on top of the batter before baking. Or some cinnamon sugar for a crackly crust. Or both.
    • Add-ins: you can add ½ a cup of raisins or cranberries, chopped pecans, walnuts, or chocolate chips to the batter.
    • Flavorings: add a teaspoon of orange zest together with the cinnamon and vanilla, or use apple pie spice mix instead.
    • Individual loaves of bread: make cute little mini applesauce breads to give as gifts. I like this mini loaf pan from Wilton. The baking time will be less.
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cooling time: 30 minutes
    • Cook Time: 45 minutes
    • Category: Quick bread
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 212
    • Sugar: 14.6 g
    • Sodium: 92.7 mg
    • Fat: 8.8 g
    • Carbohydrates: 30.9 g
    • Protein: 3.6 g
    • Cholesterol: 51.3 mg

    Keywords: applesauce bread

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    More Muffins

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    • Apple Blueberry Muffins
    • Maple Pumpkin Muffins
    • Apple Cinnamon Bread

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. angiesrecipes says

      October 02, 2021 at 7:00 am

      Easy, versatile, and perfect for Fall...I want a huge slice with some chai :-))

      Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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