There’s something magical about the smell of apples and cinnamon wafting through your home. Did you know that baking with applesauce instead of butter can reduce fat by nearly 75%? That’s a game-changer! I stumbled upon applesauce bread years ago when trying to make a healthier snack for my kids — and now it’s a regular favorite. Whether you’re craving a cozy fall treat or a simple quick bread that feels like a warm hug, this recipe’s for you. Let’s dive into why applesauce bread should be your new baking staple.
Why Bake with Applesauce? (Healthy Ingredient Swap Tips)
Okay, confession time: I used to drown my quick breads in butter and sugar. You know, the kind where one slice had enough fat to power a small village? 😂 But then I stumbled on applesauce — and holy moly, game changer. At first, I was skeptical. Like, how can something so… mushy actually replace butter or oil and still make bread taste good?
Well, turns out, applesauce is kind of a miracle worker.
Applesauce is magic (no joke)
So, applesauce doesn’t just substitute for fat — it adds moisture in a way that’s soft, tender, and rich without being greasy. And let’s be real: greasy bread is a no-go. When I swapped applesauce in my usual banana bread recipe (1:1 for oil), it came out fluffier, with this subtle apple-cinnamon aroma that had my kids asking if I added frosting. Nope, just applesauce.
I started using unsweetened applesauce as my go-to swap. It’s lower in calories, naturally sweet, and loaded with fiber and vitamin C. And the best part? It works in SO many baked goods. Muffins, brownies, pancakes — and especially applesauce bread. That stuff just sings with cinnamon.
It’s better for the whole fam
We’re not a “health nut” family or anything, but I do try to sneak in better choices when I can. Using applesauce instead of oil means fewer trans fats, less cholesterol, and no one even notices. In fact, my youngest is super picky, and he still devours this bread like it’s cake. (He totally thinks it’s dessert. I’m not correcting him.)
Plus, it’s allergen-friendly. My niece has a dairy allergy, and this trick lets me bake for her without worrying about butter or milk. I even tried it once in a vegan applesauce bread using flax eggs — not too shabby, honestly.
Real talk: it’s not perfect
Okay, truth bomb — it doesn’t work everywhere. Like, if you’re making a super buttery pound cake or something flaky like pie crust? Applesauce will mess with the texture. But for quick breads, muffins, and cakes where moisture is key? It’s a dream.
I also learned (the hard way) not to overdo it. Replacing 100% of the fat sometimes makes things dense. A half-and-half mix with oil or butter gives the best of both worlds — moisture and structure.
Bonus tip: flavor bomb alert
Here’s a fun trick I picked up — if you mix a little cinnamon or vanilla extract into your applesauce before adding it to the batter? Oof. So good. It spreads that spice flavor evenly through the bread and amps up the cozy factor by 1000%.
Bottom line? Baking with applesauce makes my bread healthier, tastier, and frankly, a little more special. It’s one of those easy swaps that makes you feel like a kitchen wizard without needing a fancy mixer or hours of prep. Give it a shot — I promise you’ll be hooked.
Ingredients You’ll Need for Applesauce Bread
When I first tried making applesauce bread, I thought it was gonna be one of those 20-ingredient disasters. You know the ones — where you’re halfway through and realize you’re missing cream of tartar or some obscure nut flour. But nope. This bread is as chill as it gets.
Let’s break down the ingredients I keep on hand — nothing fancy, just pantry staples that work like a charm every time.
Applesauce (the star of the show)
You absolutely want unsweetened applesauce here. Don’t go grabbing one of those cinnamon-sugar snack packs unless you want your bread to taste like apples dipped in candy. I’ve used both homemade and store-bought — honestly, both work fine. Just avoid chunky versions unless you’re okay with little apple bits throughout (which actually isn’t bad, now that I think of it).
Pro tip: if your applesauce is super watery, let it sit in a sieve for a few minutes. Too much liquid makes the bread gummy. Learned that the hard way.
Flour choices — classic or whole grain?
I’ve made this bread with both all-purpose flour and whole wheat flour. AP flour gives you that classic soft, fluffy loaf. But when I’m feeling like balancing things out after a week of cookies, I go half-and-half with whole wheat. It adds a bit of nuttiness and fiber without turning the bread into a brick.
Just don’t use only whole wheat unless you like super dense bread. Been there. Regretted it.
Cinnamon, nutmeg & vanilla – the holy trinity
This is where the magic happens. Cinnamon is non-negotiable — it gives that warm, cozy smell that screams “fresh baked.” I like a pinch of nutmeg too, but don’t go overboard. That stuff is potent. Vanilla extract rounds it all out — even a cheap one does the trick.
I once tried almond extract and it was… weird. Not bad, just not what I wanted. Stick to vanilla.
Eggs, baking soda, baking powder
You’ll need the usual players to help the bread rise and bind. If you’re going egg-free, flax eggs work okay. I’ve done it in a pinch. Just expect it to be a little more crumbly.
Sugar — but keep it balanced
I go with brown sugar because it adds moisture and that caramelly vibe. If your applesauce is super sweet, you can even cut back a bit. Once, I made it with coconut sugar — good flavor, but it made the bread darker and a little drier. Not bad, just different.
Optional add-ins: nuts, raisins, chocolate
Here’s where you can play. Walnuts are my go-to — that crunch is everything. My sister throws in chocolate chips and calls it “breakfast cake.” And sometimes I’ll stir in a handful of raisins or chopped dates if I’m feeling earthy.
Just don’t overload it. One cup total of mix-ins is plenty. More than that, and the bread gets crowded.
Step-by-Step: How to Make Applesauce Bread
Alright, let’s talk baking. I used to get overwhelmed by recipes that were like 18 steps long with weird terminology. “Cream until fluffy”? “Fold gently”? C’mon — just tell me how not to mess it up. So here’s my straight-shooting, tried-and-true way to make applesauce bread that actually turns out moist, flavorful, and not burnt.
1. Preheat and prep (Don’t skip this!)
Start by preheating your oven to 350°F (175°C). Every single time I’ve skipped this or waited too long, the loaf came out weirdly flat. Bread needs that hot oven from the jump to rise properly.
Then grab a 9×5 loaf pan, grease it with a little oil or spray, and if you’re fancy, line it with parchment paper. I usually skip that unless I’m gifting the loaf or trying to impress my in-laws.
2. Mix dry stuff in one bowl
In a medium bowl, dump in your:
- 1 ¾ cups of flour (AP or half whole wheat)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- Pinch of nutmeg (optional but awesome)
Give it a good stir. Don’t overthink it. Just make sure everything’s evenly combined.
3. Wet ingredients in another bowl
In a larger bowl (yes, I know — more dishes), whisk together:
- 1 ½ cups unsweetened applesauce
- ½ cup brown sugar
- 2 eggs (or flax eggs)
- ⅓ cup oil (or more applesauce if you’re feeling virtuous)
- 1 tsp vanilla extract
Whisk it all up until it’s smooth and cozy looking. I once used a fork and it worked fine, but a whisk is better if you’ve got one.
4. Combine gently
Now pour the dry mix into the wet bowl. Stir with a spatula or wooden spoon just until combined. Don’t go crazy — overmixing = tough bread. It should look thick but pourable.
If you’re adding nuts or chocolate chips, toss them in now and fold gently.
5. Into the pan and oven it goes
Pour the batter into your loaf pan. It should fill it about ¾ of the way. Smooth the top with your spoon — or don’t. Rustic is cute.
Pop it into the oven and bake for 50–60 minutes. Around minute 45, I always do the toothpick test. If it comes out clean or with just a few crumbs, you’re golden.
If the top’s getting too dark before it’s done inside, tent it with foil. That trick saved me more than once.
6. Cool it down — seriously
Let it cool in the pan for 10–15 minutes, then remove and cool fully on a wire rack. Don’t skip this. I’ve sliced it too soon and it crumbled like dry sand. Letting it rest = firm, clean slices.
Variations & Add-Ons for Applesauce Bread
Here’s the thing about applesauce bread — it’s a chameleon. I started with a basic loaf, then one day, I had half a bag of cranberries in the fridge and thought, “Why not?” That’s when I realized this recipe is basically a blank canvas. You can tweak it, dress it up, or strip it back — and it still comes out delicious.
Going gluten-free? Been there.
The first time I made this for my gluten-intolerant friend, I panicked. Flour substitutes scare me, y’all. But I tried using a 1:1 gluten-free baking mix — the kind with xanthan gum already in it — and it actually worked. The texture was a bit softer, but no one noticed. Just make sure you don’t overmix the batter, or it’ll get gummy real fast.
One mistake I made early on: trying almond flour. Don’t. It’s way too moist for this recipe unless you combine it with something like oat flour. I mean, unless you like applesauce soup. 😂
Vegan-friendly swaps that actually work
I’ve gone full vegan with this bread a couple of times, mostly when baking for my niece. I swapped the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and used coconut oil or more applesauce. It came out tender and moist, just a little less rich.
Oh, and plant-based milk? Totally optional. This bread doesn’t really need any milk, but if your batter’s looking a little thick, a splash of almond or oat milk helps loosen it up.
Add-ins that never fail
This is where it gets fun. I’ve played around with a bunch of combos:
- Walnuts + raisins = classic cozy fall vibes
- Chocolate chips + cinnamon = breakfast dessert (don’t judge me)
- Dried cranberries + orange zest = super fresh and bright
- Chopped apple chunks + streusel topping = next-level bakery status
My golden rule? Stick to about ¾ to 1 cup of mix-ins total. Any more and the bread starts to fall apart when you slice it.
And don’t sleep on toppings! A quick streusel (flour, brown sugar, butter, cinnamon) makes it feel extra special. I’ve even drizzled a little powdered sugar glaze on top — especially when I gift a loaf. People go nuts for that.
Make it yours
What I love most is that you can take the same base recipe and spin it a dozen ways. I’ll make a batch with nuts for me, a chocolate-chip version for the kids, and a plain loaf for my mom who “doesn’t like surprises in her bread.” 😂 Everyone wins.
How to Store and Freeze Applesauce Bread
Let’s be honest — fresh-out-of-the-oven applesauce bread doesn’t usually make it to day three in my house. But on the rare occasion we’ve got leftovers, knowing how to store it properly makes all the difference between a moist, dreamy slice and a sad, dry brick.
Storing for short-term snacking
If you plan to eat it within 2–3 days (which, let’s face it, you probably will), the key is keeping that moisture locked in. Here’s what I do:
- Let it cool completely — and I mean completely. I’ve wrapped it warm before and it turned soggy on the bottom. Never again.
- Wrap the whole loaf tightly in plastic wrap, then either stick it in a resealable bag or wrap it again in foil.
- Leave it on the counter, not in the fridge! That’s a common mistake. Fridges suck the life out of baked goods. You’ll end up with a dense, dry mess by day two.
I’ve also sliced it up ahead of time and stored individual pieces in a container with parchment paper between layers. Super handy for grab-and-go mornings.
Freezing applesauce bread — yes, it works!
This was a total game-changer for me. I started doubling the recipe just so I could freeze a loaf and pull it out when life gets nuts. It freezes so well, and reheats like a champ.
Here’s how I do it:
- Cool the loaf fully. No shortcuts here.
- Wrap it in two layers — plastic wrap first, then foil, or stick it in a freezer-safe bag.
- Label it with the date (I always forget what’s what in the freezer) and toss it in.
It’ll stay fresh for up to 3 months. I try to use it sooner, though, just to keep the flavor peak.
You can also freeze individual slices, which I started doing when my oldest went off to college. That way, she can pop a slice in the toaster and boom — instant comfort food.
Reheating like a pro
To thaw a full loaf, just take it out and let it sit on the counter overnight — still wrapped. For slices, I usually microwave one for 15–20 seconds or toast it lightly. Slap on some butter or cream cheese and it’s like fresh-baked magic all over again.
One warning: don’t microwave it too long. I nuked a slice for a full minute once, and it turned into chewy rubber. 🤦♀️
How to Store and Freeze Applesauce Bread
Let’s be honest — fresh-out-of-the-oven applesauce bread doesn’t usually make it to day three in my house. But on the rare occasion we’ve got leftovers, knowing how to store it properly makes all the difference between a moist, dreamy slice and a sad, dry brick.
Storing for short-term snacking
If you plan to eat it within 2–3 days (which, let’s face it, you probably will), the key is keeping that moisture locked in. Here’s what I do:
- Let it cool completely — and I mean completely. I’ve wrapped it warm before and it turned soggy on the bottom. Never again.
- Wrap the whole loaf tightly in plastic wrap, then either stick it in a resealable bag or wrap it again in foil.
- Leave it on the counter, not in the fridge! That’s a common mistake. Fridges suck the life out of baked goods. You’ll end up with a dense, dry mess by day two.
I’ve also sliced it up ahead of time and stored individual pieces in a container with parchment paper between layers. Super handy for grab-and-go mornings.
Freezing applesauce bread — yes, it works!
This was a total game-changer for me. I started doubling the recipe just so I could freeze a loaf and pull it out when life gets nuts. It freezes so well, and reheats like a champ.
Here’s how I do it:
- Cool the loaf fully. No shortcuts here.
- Wrap it in two layers — plastic wrap first, then foil, or stick it in a freezer-safe bag.
- Label it with the date (I always forget what’s what in the freezer) and toss it in.
It’ll stay fresh for up to 3 months. I try to use it sooner, though, just to keep the flavor peak.
You can also freeze individual slices, which I started doing when my oldest went off to college. That way, she can pop a slice in the toaster and boom — instant comfort food.
Reheating like a pro
To thaw a full loaf, just take it out and let it sit on the counter overnight — still wrapped. For slices, I usually microwave one for 15–20 seconds or toast it lightly. Slap on some butter or cream cheese and it’s like fresh-baked magic all over again.
One warning: don’t microwave it too long. I nuked a slice for a full minute once, and it turned into chewy rubber. 🤦♀️
Serving Ideas for Applesauce Bread
I’ll be real — most of the time, we eat applesauce bread straight off the cutting board while it’s still warm. But when I do put in a little effort to serve it properly? Dang, it levels up fast. Whether you’re making it feel like breakfast, dessert, or something in between, there are so many easy ways to make this bread shine.
My favorite morning combo: toasted + butter
I swear, the first time I toasted a slice and added a smear of salted butter, it felt like I’d invented something new. The edges crisp up just a bit, the butter melts into all the little cracks… it’s heaven. If you’ve got a toaster oven, even better — it gives it that golden edge without drying it out.
Sometimes I go rogue and sprinkle a little cinnamon sugar on top too. It’s basically a lazy cinnamon toast situation, and it slaps with coffee.
Spread it like you mean it
Here are a few toppings I’ve tried and loved:
- Cream cheese (especially the whipped kind — smooth and tangy!)
- Nut butters, like almond or peanut, for a protein boost
- Apple butter on apple bread? Sounds weird, tastes amazing
- A drizzle of honey or maple syrup if your sweet tooth’s calling
Honestly, even Greek yogurt on top with a sprinkle of granola makes it feel like a power breakfast.
Turn it into a dessert
Now here’s where things get wild. I’ve served this warm with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A drizzle of caramel sauce
I even made little bread cubes once and layered them in a mason jar with whipped cream and cinnamon apples. Instant fall trifle. Pinterest-worthy for sure, even though mine looked like a delicious mess. 😂
Pack it up for lunches or snacks
I wrap individual slices in parchment and toss them in lunchboxes. It holds up well, doesn’t get soggy, and makes a sweet surprise during the day. I also freeze slices in pairs for easy after-school snacks.
And yes, it pairs beautifully with chai tea, apple cider, or even just a strong cup of black coffee. One time I dunked a slice in my morning brew without thinking — didn’t regret it.
So there you have it — my favorite no-fuss, full-of-flavor bread that basically never lets me down. Applesauce bread is one of those rare bakes that hits all the marks: it’s quick, adaptable, and tastes like a hug in loaf form. Whether you’re baking it up plain or throwing in all your favorite mix-ins, it always manages to turn out comforting and cozy.
What I love most? It doesn’t ask much from you. A few pantry staples, one bowl (well, two, but close enough), and you’ve got a loaf that’s just as perfect for a lazy Sunday morning as it is for a holiday brunch spread. And hey — it freezes well, makes a great gift, and pairs with everything from chai tea to whipped cream. What’s not to love?
If you give it a shot (and I really hope you do), tag me in your photos or let me know what combo you tried. I’m always curious to see how others make it their own. Oh — and don’t forget to pin this recipe so it’s easy to find next time you’ve got a jar of applesauce hanging out in the fridge.
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Delicious Applesauce Bread Recipe
Moist, cozy, and surprisingly healthy, this applesauce bread is a must-bake for fall (or any time you’re craving a warm, cinnamon-kissed treat). Swapping butter for applesauce cuts down on fat without losing flavor, making it perfect for quick breakfasts, snacks, or gifting.
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 ¾ cups flour (all-purpose or half whole wheat)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- Pinch of nutmeg (optional)
- 1 ½ cups unsweetened applesauce
- ½ cup brown sugar
- 2 eggs (or flax eggs)
- ⅓ cup oil (or additional applesauce)
- 1 tsp vanilla extract
- Optional: ¾ – 1 cup of mix-ins (walnuts, raisins, chocolate chips, etc.)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment paper if desired.
- In a medium bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk applesauce, brown sugar, eggs, oil (or extra applesauce), and vanilla extract until smooth.
- Combine the dry ingredients with the wet ingredients, stirring just until combined. Fold in any optional mix-ins.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, checking with a toothpick around the 45-minute mark.
- Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a vegan version, use flax eggs and replace oil with additional applesauce or coconut oil. For extra flavor, stir cinnamon or vanilla into the applesauce before mixing. Store on the counter wrapped tightly for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
