This applesauce bread with cinnamon is an easy quick bread that’s only subtly sweet yet contains all the flavors of fall. It’s ready with just 10 minutes of effort and a little patience while it bakes. Perfect for a last-moment sugar fix or slip a slice (or two) in the kids’ lunch box.
How to choose the best applesauce
We’ve become quite fond of making applesauce from scratch. You know, the kind of applesauce that’s not uniformly smooth but rather punctuated with tender, sweetly tart chunks of caramelized apple goodness. And we tend to make so much of it we don’t hesitate to use it in this applesauce quick bread recipe to lend it a little something unexpected in terms of taste and texture. You’ll find our favorite applesauce recipe below in the ingredients list, although you certainly won’t be disappointed if you make this recipe with store-bought unsweetened applesauce. (Sweetened applesauce will result in an overly sweet bread.)
- Quick Glance
- 10 M
- 1 H, 30 M
- Makes 24 muffins or 2 loaves
Preheat the oven to 350°F (176°C). Lightly butter 2 loaf pans or place paper liners in 24 cupcake or muffin tins.
Toss the eggs and sugar in the bowl of a mixer fit with the paddle attachment and beat until the mixture thickens and turns the color of lemons, 2 to 3 minutes.
Add first the applesauce and then the butter and beat well, scraping down the sides of the bowl after each addition. The mixture may appear curdled but fear not, you did not just ruin your quick bread batter. Everything is fine. Just keep on going with the recipe and keep calm.
Dump the flour, baking soda, salt, and cinnamon in a separate bowl and mix well. Stir it into the applesauce mixture and beat to combine. Add the nuts, if desired, and mix well. Scrape down the sides of the bowl.
Scrape the batter into the prepared loaf pans or, if making muffins, use a 2-ounce ice cream scoop or heaping tablespoon to fill the prepared tins. Bake the bread until golden brown and firm in the center, about 1 hour for loaves and 20 to 25 minutes for muffins.
Let the bread cool in the pans for 5 minutes, then transfer to a wire rack and set aside to cool. Originally published October 14, 2011.
Recipe Testers' Reviews
With fall on the way, I’ve been wanting to make something with apples to celebrate the season. Since I had most of the ingredients on hand already, I was excited to make this delicious applesauce bread.
I was afraid the bread might not be moist enough, since there was no yogurt or buttermilk involved, but the mixture of applesauce and butter really made a very moist bread. (To clarify, I used store-bought unsweetened applesauce; I didn’t want to use sweetened applesauce that might interfere with the flavor and sweetness of the other ingredients.) I did use walnuts, which I would recommend; the crunchiness added a nice texture to the bread. I made the bread in loaf pans, but instead of the one hour suggested cooking time, it actually took my bread one hour and 15 minutes to bake completely.
Just like the title of its cookbook, I bet this delicious bread would sell out quickly at a bake sale!
An unpretentious, good-anytime applesauce bread that's easy to make. It was extremely moist and had a gentle texture, and it stayed that way even after having been refrigerated overnight. In fact, I thought the deeper sweetness, which reminded me of dark brown sugar, tasted better the following day.
I used store-bought applesauce without any added sugar. For a fancy look, I think you could “dress” the top of the batter before it goes in the oven; some of the chopped walnuts, sliced almonds, and thinly sliced apples come to mind.
UPDATE I go back to this recipe time and time again. I used the Apple Pear Sauce (a recent addition to LC) for my most recent batch, and the result was adored just as much as it had always been. I usually make two loaves (8 1/4-by-4 1/4 inches) and typically start checking the loaves at 50 minutes, but this time I baked one loaf with pecans on top and 12 muffins with sliced almonds on top. The muffins were done in 20 minutes.