Cinnamon Applesauce Bread

Why make 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.

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. 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 using kosher salt or fine sea salt when baking. But regular table salt works just fine.
• Baking powder and baking soda: make sure they aren't expired. 
• Brown sugar: light or dark.
• 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.

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.

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.

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: 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.

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, which is not good for a tender crumb. And make sure the whole wheat flour is finely ground for a fluffy crumb.

When is an applesauce bread done?

Baking time is important when making a soft and tender quick bread.

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.

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. 
• 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: 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: add ½ a cup of raisins or cranberries, chopped pecans, walnuts, or chocolate chips to the batter.
• Flavorings: add a teaspoon of orange zest with the cinnamon and vanilla, or use apple pie spice mix instead.
• Mini loaf pans: make cute little individual loaves of applesauce bread to give as gifts. I like this mini pans from Wilton. The baking time will be less.