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Slanted view of cut applesauce bread on white surface and background

Applesauce Bread

  • Author: Paula Montenegro
  • 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

Units Scale
  • 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
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups unsweetened applesauce
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 2 eggs, at room temperature

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 electric beaters (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 applesauce, cinnamon, vanilla and mix. 
  7. 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. 
  8. Add 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 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. 
  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. It might a little more or less depending on the type of pan and oven you use. 
  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 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. 
  13. 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 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 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