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A loaf of applesauce bread in a parchment-lined loaf pan.
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4.89 / 135 votes

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Snacks
Cuisine: American
Servings: 24 slices | 2 loaves
Calories: 261

Equipment

Ingredients

  • 4 large eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 cups applesauce, store-bought or homemade applesauce, at room temperature
  • 2 sticks (8 oz) unsalted butter, melted and slightly cooled, plus more for the pan
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups walnuts, lightly toasted and chopped (optional)
US - Metric

Instructions

  • Preheat the oven to 350°F (176°C). Lightly butter two 9-x-5-inch loaf pans or place paper liners in 24 cupcake or muffin tins.
  • Dump the 4 large eggs and 1 1/2 cups granulated 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 3 cups applesauce and then the 2 sticks (8 oz) unsalted 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 3 cups all-purpose flour, 1 tablespoon baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon in a separate bowl and mix well. Stir it into the applesauce mixture and beat to combine. Add the 2 cups walnuts, 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.

Nutrition

Serving: 1slice | Calories: 261kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 248mg | Fiber: 1g | Sugar: 16g