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Slices of applesauce bread on a white cloth. Small bowl of applesauce and apple slices.

Cinnamon Applesauce Bread

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This is an excellent recipe for homemade applesauce bread. We love it toasted for an easy breakfast or an afternoon snack. Sprinkle chopped pecans and cinnamon sugar on top of the bread before baking for a crunchier crust. An easy quick bread recipe will fall flavors and a wonderful crumb. We make our own applesauce and then bake several loaves that we keep frozen in slices so they can be ready in a few minutes. 

 

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

Ingredients

Units
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 2 eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 1/4 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
  • 1/4 teaspoon baking soda
  • 1/4 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. 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). 
  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 (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. 
  8. Add the flour mixture to the wet ingredients 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 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 1/2 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 1/2 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

Find it online: https://vintagekitchennotes.com/applesauce-bread/