Applesauce Bread

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Homemade Applesauce Bread is ultra moist, warmly spiced, and completely delicious. This bread has an entire cup of applesauce in the batter, giving it a strong apple flavor and wonderful texture. For the best crunchy topping, add some sugar to the top of the batter before baking.

Try some of our other favorite quick bread recipes like this Apple Bread Recipe (with shredded apples in the batter), Lemon Bread (a Starbucks copycat), or Pumpkin Bread.

Image of Applesauce Bread ready to be enjoyed

Moist Applesauce Bread

My sister has a few apple trees that produce massive amounts of apples. After making an Apple Pie, our favorite Apple Crumble, and loads of these Apple Nachos, there were still loads of apples. So, we decided to use the rest to make and can our favorite homemade Applesauce.

So naturally, the applesauce had to be baked into some treats too–this healthy Applesauce Cake and now this amazing old-fashioned Applesauce Bread! It’s moist, well-spiced, and has the best crunchy topping.


While I wouldn’t say this Applesauce Bread is healthy per se, it does have an entire cup of applesauce, plus 2 protein-packed eggs, and some health-promoting spices in the batter.  Does it count now?

Process shots-- images of the wet and dry ingredients being whisked together

How To Make Applesauce Bread

Not only is this bread moist and tasty, but this applesauce bread is easy to make as well. In fact, we mix everything together in two bowls with a whisk and wooden spoon— score!

Below are a few tips:

  • Avoid hand mixers or using a stand mixer as these instruments will introduce too much air into the batter. This can cause bread to rise and fall or sink during baking.
  • Make sure the baking soda and baking powder are fresh — here’s a way to quickly test if you aren’t sure.
  • Measure carefully. Baking is a science. Even with a quick bread that is intended to be easy (like this applesauce bread recipe!), we’re still relying on careful measuring. Measure every cup or spoon to be heaping/overfilled then level off the top with the back of a butter knife for the perfect measurements.
  • Use room-temperature ingredients. It’s really important that the wet ingredients are at the same temperature so they’ll integrate smoothly together.


For a chunky applesauce bread, mix 1 cup of chopped nuts or dried cranberries/raisins into the batter.

Process shots applesauce bread-- images of the wet and dry ingredients being mixed together and the topping being made

What Can Applesauce Be Used For In Baking?

Typically, applesauce is a great substitute for oil in baked goods. It keeps the baked goods moist without all the added fat. Additionally, applesauce is naturally sweet so the need for sugar can be reduced a bit.

We still need oil for overall bread texture, but the amount is less than other quick breads, since we have the applesauce. And same with the sugar–this bread requires less sugar than a lot other quick breads!

This recipe was tested using unsweetened applesauce. If you are using sweetened applesauce, you may want to reduce the sugar even more.

What Does Applesauce Taste Good With?

If you have leftover applesauce after making this bread, here are some of our favorite ways to use it:

Process shots of Applesauce Bread-- images of the sugar topping being added and the bread being baked


How Long Does Applesauce Bread Last?

Stored at room temperature, this bread should stay fresh and perfectly delicious for 2-3 days. After days 2-3, the bread begins to lose texture (becomes too moist). After day 3, store any leftover slices, individually and tightly wrapped in plastic, in an airtight container in the fridge for up to a week.


  • Let Applesauce Bread cool completely on a wire cooling rack.
  • Cut bread into slices
  • Wrap each slice individually with plastic wrap and place wrapped pieces into a freezer bag. Seal the bag, squeezing out excess air.
  • Thaw and enjoy the bread slices within 3 months.

Up-close overhead image of Applesauce Bread ready to be enjoyed


The Loaf Pan

Use the correct size of bread pan! This Applesauce Bread Recipe won’t bake up properly in other loaf pan sizes. Be sure to use a 9×5-inch (1 pound) pan. By the way, here’s our favorite loaf pan for this recipe.

Also, while we’re talking about the pan, don’t forget to grease it generously! I like to coat the bread pan with nonstick spray and then lightly dust with flour. There are few things as frustrating as trying to invert a loaf and having it fall apart or stick to the bottom, so take your time to generously grease the pan or line it with parchment paper.

More Simple Baked Goods:

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Applesauce Bread

4.95 from 18 votes
Homemade Applesauce Bread is ultra moist, warmly spiced, and completely delicious. This bread has an entire cup of applesauce in the batter, giving it a strong apple flavor and wonderful texture. For the best crunchy topping, add some sugar to the top of the batter before baking.
Print Recipe

Applesauce Bread

4.95 from 18 votes
Homemade Applesauce Bread is ultra moist, warmly spiced, and completely delicious. This bread has an entire cup of applesauce in the batter, giving it a strong apple flavor and wonderful texture. For the best crunchy topping, add some sugar to the top of the batter before baking.
Course Breakfast, Brunch, Dessert
Cuisine American, Vegetarian
Keyword applesauce bread, applesauce bread recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour 15 minutes
Total Time 2 hours 35 minutes
Servings 10 slices (1 loaf)
Chelsea Lords
Calories 324kcal
Cost $4.52


  • 9x5-inch pan (Note 1)


Wet Ingredients

  • 1 cup unsweetened applesauce
  • 2 large eggs
  • 2/3 cup vegetable (or canola) oil
  • 1 cup white, granulated sugar
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups white, all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Topping: 2 tbsp. light brown sugar, 1 tbsp. white sugar, 1/4 tsp. cinnamon


  • PREP: It's important the wet ingredients are all at the same temperature (room temperature). Remove them from the fridge about 45 mins to an hour before using. Grease and lightly flour a 9x5-inch loaf pan. Preheat the oven to 350 degrees F.
  • WET INGREDIENTS: Add all the wet ingredients to a large bowl. Use a whisk to mix until completely smooth. (Don't usea hand or stand mixer--you'll introduce too much air into the batter.)
  • DRY INGREDIENTS: Add all the dry ingredients to a large bowl and whisk together. Make a well in the center.
  • COMBINE: Pour wet ingredients on top of the dry ingredients and mix until batter is formed.
  • TOPPING: Mix the topping together (2 tbsp. light brown sugar, 1 tbsp. white sugar, 1/4 tsp. cinnamon).
  • BAKE: Pour and then smooth batter into prepared pan. Sprinkle topping evenly on top (don't press it in). Bake for 60-75 minutes or until a toothpick when inserted into the center comes out clean or with moist crumbs.
  • COOL: Remove from the oven and let cool in pan for 15 minutes before inverting onto a wire cooling rack. Let cool for 1 hour before slicing. Don't rush the cooling-- the bread is still "baking."
  • STORAGE: We like to finish this bread within 2-3 days of being made. After that, it begins to lose texture (becomes too moist). It can, however, last up to a week stored in an airtight container and tightly wrapped in plastic wrap. After the third day, I recommend storing it in the fridge. Wrap each slice tightly and place in an airtight container.

Recipe Notes

Note 1: Loaf pan: Be sure to use the correct size of pan so the recipe works properly. Here's the loaf pan we use and love. An 8x4-inch pan is too small! If you do use an 8x4-inch pan, only add about 75% of the batter (use leftovers for some muffins) and note that bake time is shorter. Don't forget to generously grease the bread pan. Coat with nonstick spray (or rub on shortening) and then lightly dust with flour. Alternatively, line it with parchment paper. If you line with parchment paper, leave an overhang for easy removal. 
Nutrition information does not include the optional topping.

Nutrition Facts

Serving: 1serving | Calories: 324kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 351mg | Potassium: 62mg | Fiber: 1g | Sugar: 22g | Vitamin A: 63IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. Chelsea, this looks FABULOUS! Love how moist the applesauce makes this bread- can’t believe it’s lightened up 🙂 Pinning!

    1. Unfortunately no. I have tried several loaves of bread with all oat flour and they always burn around the edges and don’t bake at the centers. I’m still trying to figure out a way to make a bread flourless without using strange ingredients. No success yet, but I will keep you updated!

      1. 4 stars
        I made this recipe with just oatflour as muffins and they turned out well. The second time I used some gluten free flour with the oat flour and this worked as well but I added walnuts.

          1. Thank you for your wonderful recipes they are inspiring and look delicious, I can’t wait to bake more of your recipes.

          2. You are so kind, thank you so much Vimbai 🙂 I hope you love whatever you try next!

        1. Hi vimbai! May I know how much oatflour you used to replace the plain white flour for your muffins? Thanks!

  2. As much as I love, love, love pumpkin-anything, I do love that you shared an apple bread, this looks amazing and it’s gotta be crazy moist! Thanks for sharing!

  3. This bread looks amazing, Chelsea! I’ve had an applesauce bread a few times before and it’s always one of my favorites.

  4. This is one fine applesauce bread Chelsea. It looks dive-inable. I’ve just opened a jar of apple sauce and I know just where it’s going tomorrow morning. Thank you for sharing this scrumptious recipe!

  5. I tried this bread today after having great success with some of your other apple recipes and…one word: yum! This recipe is so easy and delicious, and I like that’s it’s not too sweet. Plus it even works if you halve the recipe! Thanks for another great recipe, Chelsea! It’s a keeper for sure ?

    1. Yay!! So, so great to hear!! Thank you Kirsti! 🙂 I appreciate your kind comment and you trying out some of my recipes! 🙂

  6. 5 stars
    My loaf didn’t rise very high but the flavour and texture were outstanding. Big hit with my kids as well. I’ll definitely make this again. Thanks!

    1. Yeah!! So great to hear! Thanks for the comment! 🙂 And if you are hoping to get it to rise a little higher, you may just want to refresh your baking agents and that should do the trick! 🙂

  7. 5 stars
    Excellent recipe love all the healthy ingredients, just a side note, I made this the other day with a cup of 10 grain flour, and 1/2 cup white flour and it was excellent….I have also made it with dried cranberries in place of the apples and lemon juice and it is also delicious, thanks for sharing the recipe!! has a great variety of flours to choose from that is where i get my 10 grain flour and I love it in almost all recipes….

    1. Thank you so much Barbara! I’m so happy you’ve been enjoying this bread 🙂 Love to hear your substitutions and that flour sounds amazing! 🙂

  8. 5 stars
    This was very yummy. I modified it as suggested by using 1/2 c whole wheat flour, and I replaced the brown sugar with 1/4 c honey 1/4 real maple syrup, added 2 chopped apples and juice of 1/2 small lemon … It was moist and amazing.

  9. 5 stars
    I made this bread today… is sooo good….I switched out the flour to all white all purpose because that is what I had on hand….and I used turbanado sugar and cinnamon on the top……all in all it is a great moist bread. I would make it again.

  10. 5 stars
    Made this today. I didn’t have an apple but it was still very good. I think I will add nuts and raisens next time . Good for a fast easy treat and no mixer needed.

  11. Just baked this bread and my house smells divine. The bread is beautifully moist and looks just like yours. Love the crust! Thank you for this amazing recipe 🙂

  12. 5 stars
    Made this last night and it’s fantastic. I used my homemade apple butter, and upped the spices a touch for a bit more zing.
    Thanks – will be making this again

  13. 5 stars
    Made this recipe this morning – it’s the closest recipe I could find that I was comfortable taking out the brown sugar and just adding an additional 3/4 cup of homemade applesauce (apples, nectarine and golden raisins pureed together). I added in some more spices to add more flavour for the lack of noticeable sweetness. It turned out fantastic! Love it and will continue referencing this recipe.

  14. What could be a replace for greek yogurt? Do you think 1/3 cup of coconut milk + 2 tsp of apple cider vinegar would work?

    1. I’m sorry I don’t know without personally testing this recipe. My concern is that would make the bread too moist

  15. 5 stars
    Delicious! I made this yesterday and it’s already almost gone, it’s so moist and flavored to perfection! A whole family favorite.

  16. 5 stars
    Just made this recipe made it with just whole wheat flour and 1 cup of chopped apples.
    Reduced sugar to 1/3 cup
    So good thank you

  17. 5 stars
    I made this with whole wheat flour, oats, flax and chia, I used truvia brown sugar, added cloves and pumpkin pie spice. I also melted healthy balance in place of the coconut oil. I added 1/2 c toasted walnuts. It is glorious and super healthy!

  18. Chelsea, Is there a way to use almond or coconut flour or mix of both in place of the ap flour? Trying to cut my carbs down. Love your healthy peanut butter oatmeal cookies, so yummy!!!!!

    1. I’m sorry I can’t say without personally testing; I don’t have a ton of experience with coconut flour to be honest!

  19. 5 stars
    Great recipe. It turned out amazing. Only thing I changed was I used Acient Grain gluten free flour. It is flavorful and yummy!

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