Applesauce Bread Recipe
Applesauce replaces most of the fat in a standard quick bread, so the loaf bakes up moist and tender without tasting like a diet substitute, and the natural pectin in the applesauce helps the crumb hold together even with less oil than a typical banana or zucchini bread.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Servings
- 10
Ingredients
- 1 1/2 cups unsweetened applesauce
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup walnuts, chopped
- 1/2 cup raisins
Nutrition per serving
- Calories
- 343
- Protein
- 6g
- Carbs
- 51g
- Fat
- 14g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- 2In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- 3In a separate bowl, whisk the eggs, granulated sugar, brown sugar, and oil until smooth, then stir in the applesauce.
- 4Pour the wet ingredients into the dry ingredients and stir just until combined, no visible streaks of flour remaining; a few small lumps are fine.
- 5Fold in the chopped walnuts and raisins, if using.
- 6Pour the batter into the prepared pan and smooth the top with a spatula.
- 7Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 8Cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely before slicing.
Tips & variations
- Use unsweetened applesauce, not the sweetened kind, or the loaf turns out cloyingly sweet since the recipe already has its own sugar.
- Swap half the all-purpose flour for whole wheat flour for a heartier, slightly nutty crumb; the applesauce keeps it from drying out.
- Chopped pecans work as a 1:1 swap for walnuts, and dried cranberries can stand in for raisins.
- For a spiced version, add 1/4 teaspoon ground cloves along with the cinnamon and nutmeg.
Storage & reheating
Store the cooled loaf tightly wrapped at room temperature for up to 4 days, or in the refrigerator for up to a week. To freeze, wrap the fully cooled loaf in plastic wrap and then foil and freeze for up to 3 months; thaw at room temperature before slicing.
Tips from the Tulo kitchen
- If the applesauce is homemade and still slightly chunky, that's fine, it just adds small soft flecks of apple through the crumb.
- Toss the walnuts and raisins in a tablespoon of the measured flour before folding them in; this keeps them from sinking to the bottom of the loaf as it bakes.
FAQ
Can I use sweetened applesauce instead of unsweetened?
Yes, but reduce the granulated sugar by about 2 tablespoons to keep the loaf from tasting overly sweet.
Why is my applesauce bread dense or gummy in the middle?
This is usually from overmixing once the flour is added, or from underbaking; applesauce batters carry more moisture than oil-based ones, so check the center with a toothpick rather than judging by the edges.
Can I make this into muffins instead of a loaf?
Yes. Divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for 18-22 minutes, until a toothpick comes out clean.
Do I need to peel and cook fresh apples for this recipe?
No, the recipe uses jarred or homemade applesauce directly, no fresh apples need to be peeled, cored, or cooked down first.
