Applesauce Bread is sweet, soft, and packed with flavor from real applesauce. Sprinkle sugar on top for the best crunchy crust.

Love quick bread recipes? Try Apple Bread (with shredded apples), Lemon Bread (a Starbucks copycat), or Pumpkin Bread next.

Image of Applesauce Bread ready to be enjoyed
chelsea

author’s note

One Bowl, One Loaf, Big Apple Flavor!

My sister has a few apple trees that give off a ton of apples. After making an Apple Pie, my favorite Apple Crumble, and more Apple Nachos than I can count, I still had plenty left. So I used the rest to make and can the best homemade applesauce.

And of course, I had to bake some of that applesauce into treats too. I started with this healthy Applesauce Cake and now this amazing old-fashioned Applesauce Bread. It’s moist, full of warm spices, and topped with the best crunchy sugar crust.

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

Ingredients

  • Wet Ingredients: Adds moisture and sweetness; includes applesauce, eggs, oil, sugar, and vanilla. Use room-temperature ingredients.
  • Dry Ingredients: Gives structure and flavor; includes flour, salt, spices, baking soda, and baking powder. Mix well for even distribution.
  • Optional Topping: Adds extra sweetness and crunch; includes brown sugar, sugar, and cinnamon. Mix just before adding to keep it crisp.

Featured Comment

“Just baked and WOW. Great recipe thanks. Definetly will be making time and time again.”

– Laura
68 More Reviews
Process shots applesauce bread-- images of the wet and dry ingredients being mixed together and the topping being made

How To Make Applesauce Bread

  1. Preheat Oven: Heat the oven. Grease and flour a 9×5-inch pan.
  2. Mix Wet Ingredients: Whisk applesauce, eggs, oil, sugar, and vanilla until smooth.
  3. Mix Dry Ingredients: Whisk flour, salt, spices, baking soda, and baking powder.
  4. Combine: Stir wet and dry ingredients together until just mixed.
  5. Add Topping (Optional): Sprinkle sugars, and cinnamon on top.
  6. Bake: Pour batter into the pan and bake until a toothpick comes out clean.

Variations

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

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

Tips For Success

  • Avoid Hand Mixers: Use a whisk; mixers add too much air, which can make the bread sink.
  • Check Freshness: Make sure baking soda and powder are fresh. Test if needed.
  • Measure Carefully: Measure ingredients heaping and level with a knife for accuracy.
  • Use Room-Temperature Ingredients: Ensure wet ingredients are the same temperature for smooth mixing.
  • Use A 9×5-Inch Pan: (1-pound) pan; other sizes won’t work. Grease the pan well with spray and flour, or line with parchment paper to prevent sticking.

Storage

How Long Does Applesauce Bread Last?

The bread stays fresh at room temperature for up to three days. After that, wrap slices in plastic and refrigerate for up to a week.

Freezing

Cool the bread on a rack, slice it, wrap each slice in plastic, and freeze in a bag. Thaw and enjoy within three months.

Use Leftover Applesauce In:

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4.95 from 17 votes
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Applesauce Bread

By Chelsea Lords
Homemade Applesauce Bread is moist, warmly spiced, and packed with apple flavor, thanks to a full cup of applesauce in the batter. For a tasty crunchy topping, sprinkle sugar on top before baking!
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)

Equipment

  • 9 x 5-inch bread pan see note 1

Ingredients

Wet Ingredients
  • 1 cup unsweetened applesauce
  • 2 large eggs
  • 2/3 cup vegetable oil or canola oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
Optional Topping
  • 2 tablespoons light brown sugar
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon

Instructions 

  • Prepare all wet ingredients at room temperature by removing them from fridge 45–60 minutes before use. Grease and flour a 9×5-inch bread pan and preheat oven to 350°F.
  • Combine wet ingredients in a large bowl and whisk until completely smooth (avoid using a hand or stand mixer to prevent excess air).
  • Add all dry ingredients to a large bowl and whisk together. Make a well in the center.
  • Pour wet ingredients into the well of dry ingredients and mix until a batter forms.
  • Separate from the batter, mix all topping ingredients together (optional).
  • Pour batter into the prepared pan, smooth the top, and sprinkle with topping (do not press in). Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
  • Remove from oven and let cool in the pan for 15 minutes, then invert onto a wire cooling rack. Allow to cool for 1 hour before slicing to avoid affecting texture.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Use a 1-pound bread pan—an 8×4-inch pan is too small. If you use an 8×4-inch pan, fill it with 75% of the batter and reduce the bake time. Don’t forget to generously grease the bread pan. Be sure to grease the pan with cooking spray or shortening, then dust with flour, or line it with parchment paper and leave an overhang for easy removal.
Nutrition Note: Nutrition information does not include the optional topping.
Storage: It’s best to finish this bread within 2–3 days. After that, it begins to lose texture. 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 in the fridge.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4.95 from 17 votes

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68 Comments

  1. Sakina says:

    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 🙂

    Reply
    1. chelseamessyapron says:

      You are so welcome! I hope you loved the bread 🙂

      Reply
  2. Julie says:

    What could one use instead of coconut oil?

    Reply
    1. chelseamessyapron says:

      You can use a different oil 🙂

      Reply
  3. Mary ann says:

    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.

    Reply
    1. chelseamessyapron says:

      I’m so happy you enjoyed it! Thanks for the comment 🙂

      Reply
  4. plasterer bristol says:

    Lovely recipe. Thanks for sharing. Simon

    Reply
  5. Shirley Fenstermaker says:

    5 stars
    I made this bread today…..it 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.

    Reply
  6. Val Behan says:

    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.

    Reply
    1. chelseamessyapron says:

      So thrilled to hear this bread was a hit! Thanks for sharing your changes Val! 🙂

      Reply
    2. Kristen Kemp says:

      Thank you for the great suggestion, Val! I was trying to decide what to sub for the brown sugar!

      Reply
  7. barbara miller says:

    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!! nuts.com 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….

    Reply
    1. chelseamessyapron says:

      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! 🙂

      Reply
  8. Lynn says:

    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!

    Reply
    1. chelseamessyapron says:

      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! 🙂

      Reply
  9. Kirsti says:

    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 ?

    Reply
    1. chelseamessyapron says:

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

      Reply
  10. Melissa says:

    Looks delish, Chelsea! I will be making this bread this weekend for sure! Thanks for sharing 🙂

    Reply