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Cut loaf of blueberry bread on a white surface and white background.

Healthy Blueberry Bread (with applesauce)

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5 from 2 reviews

This easy Blueberry Bread is quick and moist, with juicy berries, applesauce, and crunchy pecans. A healthier recipe that freezes well.

  • Total Time: 1 hour
  • Yield: 1 loaf


  • 3/4 cups (85g) pecans, lightly toasted if you want to
  • 1 cup fresh or frozen blueberries (I used them frozen, directly from the freezer)
  • 1 cup sifted all-purpose flour
  • 1/2 cup superfine whole wheat flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon mace or freshly grated nutmeg (optional)
  • 1 egg
  • 1/4 cup of vegetable oil
  • 1/2 cup + 1 tablespoon sugar (coconut, fine muscovado, or brown sugar)
  • 1/2 cup unsweetened applesauce (I use my recipe for homemade applesauce), or finely grate a peeled apple until you have 1/2 cup
  • 2 teaspoons lemon juice


  1. Reserve a few pecans for the top of the loaf, and finely chop the rest.
  2. Preheat oven to 350º.
  3. Butter or spray 1 medium loaf pans (9x3 inches)
  4. Sprinkle with ground nuts coating evenly. Or dust with flour or fine dry breadcrumbs.
  5. Remove and reserve 1 Tbs of the flour.
  6. Sift remainder white flour, whole wheat flour, baking powder, salt, and spice. (I measure the dry ingredients and then sift them directly over the egg mixture).
  7. In a large bowl beat together eggs, oil, and 1/2 cup sugar.
  8. Add applesauce and lemon juice and mix well.
  9. Add dry ingredients without beating too much.
  10. Mix blueberries with the tablespoon of flour and add to the egg mixture.
  11. Add chopped pecans and mix.
  12. Pour this batter into the prepared pan, smoothing top.
  13. Sprinkle with any remaining ground pecans and 2 Tbs sugar, and arrange whole pieces decoratively on top if you want.
  14. Bake for 45 to 55 minutes, until a tester comes out clean.
  15. Cool on a wire rack for 15 minutes, then unmold and let cool completely.


Pan size - this recipe can be made in one loaf pan as I did here, in muffin cups, mini loaf pans, or even as a sheet cake.

Decoration - I like to add a row of pecan halves and sprinkle with a tablespoon of brown sugar before baking. You can omit it of course.

Keeping - always wrap it in plastic to ensure it stays moist. It lasts for a few days at room t° as long as it's not hot. Apples ferment at some point so keep this in mind.

Freezing - wrap it well and freeze it for 1 month. I cut it before and then toast individual slices.

Spices - add any other spice you like, ground cinnamon always works with these flavors.

You can substitute pear puree for the apple.

Also, this recipe is easily doubled. Maybe eat one and freeze the other?.

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 40
  • Category: Loaf cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/8
  • Calories: 282
  • Sugar: 16.3 g
  • Sodium: 235.6 mg
  • Fat: 14.6 g
  • Carbohydrates: 36.5 g
  • Fiber: 2.8 g
  • Protein: 4.4 g
  • Cholesterol: 23.3 mg