Applesauce Bread

4.95 from 17 votes

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 Time20

Cook Time1

Cooling Time1 15

Total Time2 35

Course: Breakfast, Brunch, Dessert

Cuisine: American, Vegetarian

Keyword: applesauce bread, applesauce bread recipe

Servings: slices (1 loaf)

Author: Chelsea Lords

Cost: $4.52

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

US - Metric

Instructions

Prepare all wet ingredients at room temperature by removing them from fridge 45–60 minutes before use. Grease and flour a 9x5-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.

Notes

Note 1: Use a 1-pound bread pan—an 8x4-inch pan is too small. If you use an 8x4-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