Applesauce Bread

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.

A loaf of applesauce bread in a parchment-lined loaf pan

Comfort finds us in unexpected places. Like this simple, not-too-sweet, subtly flavored applesauce bread that boasts sugar and spice and all things nice. It’s lovely warm out of the oven, natch, but also toasted and slathered with butter the next morning or afternoon or at 2 am or, well, whenever you crave a little comfort. Renee Schettler Rossi

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.)

Applesauce Bread

  • Quick Glance
  • (28)
  • 10 M
  • 1 H, 30 M
  • Makes 24 muffins or 2 loaves
4.9/5 - 28 reviews
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Ingredients


Directions

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.

Print RecipeBuy the Cookies for Kids' Cancer cookbook

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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.

A loaf of applesauce bread and a dozen applesauce bread muffins on a wire rack in a rimmed baking sheet

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Comments

  1. Hi, if I use sweetened applesauce, do I need to omit the sugar from the recipe? Thanks and I can’t wait to try this!

    1. Grace, if you are using unsweetened applesauce, make the recipe as written. If your applesauce is sweetened, you can reduce the sugar to 1 cup or even a little less than that, but I wouldn’t omit it entirely.

  2. This recipe is a keeper. Today I made it using rhubarb sauce (instead of applesauce) that I had frozen from last summer. It was great!

    1. Thanks, Leila! Delighted that you enjoyed it. Thank you for taking the time to let us know.

  3. Thanks for this recipe!

    I have a friend who’s in bed from a bad fall and, by good fortune, a quart of homemade applesauce that was given to me. The batter is delicious and it smells wonderful baking.

    I gave it a shot of Katz’ Late Harvest Viognier Honey Vinegar because a bit of acid can never hurt and that stuff is elixir of the gods but, other than that, I did it straight up.

    I’ll take it to her with some Brandy Compound Butter:

    * 1/2 cup butter
    * 1/4 cup superfine sugar
    * 3 tablespoons brandy
    * a squirt of vanilla beans

    Cream the butter until light and fluffy. Beat in the sugar a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla.

    1. Rainey, you are a very good friend! She should be feeling better in no time at all with that combination. The brandy compound butter sounds amazing and I agree it will be excellent with the bread. Thanks so much for sharing your recipe with us.

  4. This is easy and delicious. I halved the recipe, used coconut sugar in place of white sugar, added the walnuts, then added some vanilla and a sprinkle of nutmeg. Turbinado sugar and cinnamon sprinkled on top, too. This will become part of my baking repertoire, especially during the fall season. Thank you!!

  5. Love this bread, not too sweet just comfort food at its best. Makes two loaves, my brother’s favorite, so easy to share. However, I do double the cinnamon. I make it every fall.

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