Easy to make and with a great sweet crumb, this is the type of quick bread that is great toasted in the morning. In this house, we make homemade applesauce and then several loaves that we keep frozen in slices so they can be ready in a few minutes. You can also add pecans and cinnamon sugar to the topping for a crunchier crust.
If it's time for apples, it's time for this applesauce bread recipe, a more 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 with applesauce was missing, especially since we now make our own applesauce on a regular basis. This is a vintage recipe that we love, very much aligned with the applesauce muffins, but that uses butter for a richer flavor.
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.
- Great alternative: if you're into sweeter mornings, this bread makes wonderful toast and French toast. Even sandwiches depending on the filling.
- Versatile: you can use different flavorings (zest, spices, even a tablespoon of licor) and also add-ins like pecans or chocolate chips.
- Make ahead: you can make several loaves and have them in the freezer (I slice them first) for at least a month.
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: both all purpose flour and whole wheat flour are used for a more homey and rustic texture. Make sure the latter is superfine to achieve a fluffy crumb. You can use all white flour if that's all you have.
- Salt: I use kosher salt for my baking.
- Baking powder and baking soda: they are the leaveners in this recipe and will help the bread rise as it bakes. Make sure they're fresh.
- Brown sugar: use light or dark brown sugar, both work.
- Unsalted butter
- Eggs: fresh, large are the standard for the recipes in this blog.
- Cinnamon: I like to use this one spice
- Vanilla: I use pure vanilla extract or paste. It mellows out the overall flavor and works very well with the applesauce and cinnamon.
How to make this quick 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: this is a method where the soft butter is beaten with the sugar that is added gradually. This incorporates air that will help the bread rise better in the oven. Then the eggs are added, one by one so that they incorporate well to the batter. Image 1
- Applesauce: make sure it's at room temperature so it's similar to the rest of the ingredients. This is important in baking to make sure the ingredients are mixed well. At this point we also add the flavorings (ground cinnamon and vanilla extract). Image 2
- Dry ingredients: also called the flour mixture, they are added at the end and the batter is mixed just until it's all well incorporated. You can use a spatula and stir it instead of beating, but it you use the beaters, don't over do it because it develops gluten and that is not good for a tender crumb. And make sure the whole wheat flour is superfine (image 3) if you want a fluffy crumb.
- Loaf pan: I line the bread pan with a strip of parchment paper that will help remove the applesauce bread after it's baked. You simply lift the ends of the paper and lift the whole bread.
When is the applesauce bread done?
Baking this type of bread that is soft and tender has a lot to do with the baking time. As I explain in the top tips below, we should always be familiar with our ovens and make sure we know the little tricks to make them work better.
When baking this quick bread recipe, make sure you don't overbake it. Start checking 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.
Top tips
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. 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 are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is 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 raisins or cranberries, chopped pecans or walnuts, chocolate chips to the batter.
- Flavorings: together with the cinnamon you can add some vanilla extract, orange zest, or use and apple pie spice mix instead.
- Individual breads: make cute little mini applesauce breads to give as gifts. I like this mini loaf pan from Wilton.
Related recipes you might like:
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Applesauce Bread
- Prep Time: 15 minutes
- Cooling time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 slices 1x
- Category: Quick bread
- Method: Baking
- Cuisine: American
Description
Easy to make and with a great sweet crumb, this is the type of quick bread that is great toasted in the morning. In this house we make homemade applesauce and then several loaves that we keep frozen in slices so they can be ready in a few minutes. You can also add pecans and cinnamon sugar to the topping for a crunchier crust.
Ingredients
- 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
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 ¼ cups unsweetened applesauce
- ½ cup unsalted butter, at room temperature
- ¾ cup brown sugar
- 2 eggs, at room temperature
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.
- Beat soft butter for 20 seconds in a large bowl with electric beaters (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 applesauce, cinnamon, vanilla and mix.
- Sift the dry ingredients (flour, salt, baking soda and baking powder) together in a bowl, or have them measured and sift them directly over the cake batter. You might not be able to sift the whole wheat flour if your sifter is very thin, so add it directly.
- Add flour mixture in 2 parts, so that they integrate well.
- Mix it all well, but don't beat much at this point. After adding the last part of the flour mixture, you should have most of it not incorporated when you add the berries. After adding the flour, cake and bread batters should not be beaten too 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. It might a little more or less depending on the type of pan and oven you use.
- 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 make sure no batter is stuck. Remove carefully from the pan, lifting the paper on both ends and lifting the bread. Then remove the strip of paper.
- Store at room temperature wrapped in plastic wrap for 2 days and after that refrigerate or freeze, always well covered or wrapped.
Notes
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. 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 are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is 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 oil 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 raisins or cranberries, chopped pecans or walnuts, chocolate chips to the batter.
Flavorings: together with the cinnamon you can add some vanilla extract, orange zest, or use and apple pie spice mix instead.
Individual breads: make cute little mini applesauce breads to give as gifts. I like this mini loaf pan from Wilton.
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
angiesrecipes says
Easy, versatile, and perfect for Fall...I want a huge slice with some chai :-))