Homemade Applesauce Bread

Moist, spiced, and bursting with apple flavor—this tender quick bread is like fall in every bite. Made with unsweetened applesauce, warm cinnamon, nutmeg, and cloves, it’s naturally sweet, oil-based for richness, and bakes up golden with a delicate crumb. With zero butter needed and just one bowl, it’s the easiest way to fill your kitchen with that cozy, homemade scent everyone loves.

Why You’ll Love This Recipe

This isn’t just another banana bread copycat—it’s applesauce elevated. Inspired by old-fashioned pantry baking and autumn traditions, this loaf uses applesauce not just as a moistener, but as the star. It’s soft, subtly sweet, and perfect for breakfast, snacks, or dessert. Whether you’ve got a jar of homemade applesauce or a store-bought one, this recipe turns it into something magical.

Perfect for:

• Using up extra applesauce (homemade or canned)
• Fall baking and holiday gifts
• Kids’ lunchboxes and after-school snacks
• Fans of pumpkin bread, zucchini bread, or spice cake

Ingredients

For the Spiced Bread

• 1½ cups (180g) all-purpose flour, spooned & leveled
• ¾ cup (150g) granulated sugar (or coconut sugar for less refined)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt (balances sweetness)

For the Wet Ingredients

• 1 cup (245g) unsweetened applesauce (not applesauce with added sugar or spices)
• ½ cup (120ml) vegetable oil (or canola, grapeseed, or melted coconut oil)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract

• ½ cup chopped walnuts or pecans
• ½ cup raisins or dried cranberries
• ½ cup shredded carrots or zucchini (for moisture boost)

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×5-inch loaf pan with butter or nonstick spray.

2. Mix Dry Ingredients

In a medium bowl:

• Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well blended.

3. Whisk Wet Ingredients

In a separate large bowl:

• Whisk oil and sugar until combined.
• Add eggs, one at a time, whisking well after each.
• Stir in applesauce and vanilla extract until smooth.

4. Combine Wet & Dry

• Gradually add dry ingredients to wet, stirring gently with a spatula.
• Mix just until no dry streaks remain—do not overmix.

5. Pour & Bake

• Pour batter into prepared loaf pan. Smooth the top.
• Bake 50–55 minutes, until:
  • Top is deep golden brown
  • A toothpick inserted in the center comes out clean (a few crumbs are fine)
  • Loaf springs back when lightly pressed

6. Cool & Serve

• Let cool in pan 10 minutes, then run a knife around edges and lift out using parchment or invert onto a wire rack.
• Cool completely before slicing for clean cuts—or enjoy slightly warm with a pat of butter.

Serve with:

• Butter, cream cheese, or honey
• A glass of cold milk or spiced tea
• As a base for French toast (day-old works great!)

You Must Know

• Use unsweetened applesauce —sweetened versions make the bread overly sugary.
• Don’t overmix —gluten development = tough bread.
• Cool before slicing —warm bread may crumble.
• Tastes better the next day! Flavors deepen and texture firms up.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store cooled bread in an airtight container at room temperature for up to 4 days.
• Wrap tightly and refrigerate for up to 1 week (extends freshness).
• Freeze whole or sliced: Wrap in plastic + foil; thaw at room temp before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a wooden board with butter.
• Great for potlucks—bring the whole loaf!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in American farm kitchens and Depression-era resourcefulness, this recipe celebrates how simple ingredients—flour, sugar, oil, and fruit—can become something deeply satisfying. Found at school bake sales, church suppers, and creative homes alike, it honors the joy of turning abundance into art.

Pro Tips

• Double the recipe? Yes—perfect for gifting. Bake two loaves.
• Want more spice? Add allspice, cardamom, or extra cinnamon.
• Make ahead: Batter can rest 30 mins before baking—flavors meld.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use salted applesauce?
A: Only if low-sodium—otherwise, reduce added salt to ¼ tsp.

Q: Why did my bread sink in the middle?
A: Likely underbaked or too much liquid. Ensure full cooking time and measure accurately.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make muffins instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 18–22 mins.

Q: Can I air fry it?
A: Not the loaf—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed applesauce and spices.

Nutrition Facts (Per Slice – Approximate)

Based on 10 servings

• Calories: 220
• Fat: 11g
• Saturated Fat: 2g
• Carbohydrates: 29g
• Fiber: 1g
• Sugar: 16g
• Protein: 3g
• Sodium: 280mg

This bread doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with apple, artistry, and someone who says, “Let’s make it together.”