Applesauce Bread
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My applesauce bread recipe yields a moist, lightly spiced, naturally sweetened loaf. There are no eggs OR dairy needed!
When the weather cools down, my oven goes into overdrive. If my family ever can’t find me, they know I’m probably getting my bake on.
At the beginning of fall, we always have an abundance of homemade applesauce. And since I can never say no to a breakfast bread recipe, I always make a loaf of apple bread!
Over the years, I’ve tested this bread with various sugars, flours, and even different textures of applesauce (chunky and smooth). Unsweetened applesauce always provided the best balance of sweetness and moisture, and its smoother texture ensured a tender crumb. Additionally, since applesauce naturally acts as a binder, it replaces eggs and extra fat, keeping the loaf moist without requiring dairy or butter.
Table of Contents
Why trust this applesauce bread recipe
- A good use of leftover applesauce. On the rare occasion I have too much applesauce lying around, I love using it to make bread.
- It’s lighter than other recipes. There’s no butter, dairy, or eggs needed, and only the smallest amount of oil is used to make a light and moist bread.
- Make it diet-friendly. It’s already vegan, and with simple swaps, it can be gluten-free AND sugar-free!
- Family approved. My parents, niece, nephew, AND partner polished off the loaf in two days. I’d also made two loaves.
What readers are saying
★★★★★ – “I’ve made this recipe 2x so far. It’s very easy and makes a beautiful loaf.” – Diane
★★★★★ – “I made these as muffins and they turned out super moist and fluffy. My kids love them in the lunchbox.” – Hossanah
Key Ingredients
Here are the main ingredients for this applesauce bread. The complete list with measurements is in the recipe card below.
- Flour. Nothing fancy is needed here, just regular all-purpose flour. You can also use whole wheat flour for an extra fiber boost.
- Coconut sugar. Sweetens the bread while also imparting a light molasses flavor. Brown sugar or white sugar can be used as a substitute.
- Cinnamon and nutmeg. Two warming spices that perfectly complement the apple flavor.
- Baking soda and baking powder. Both leavening agents are used to give the bread rise and fluffiness.
- Unsweetened applesauce. Make sure it’s plain and unsweetened, as we’re adding plenty of sugar.
- Apple cider vinegar. Interacts with the baking soda as eggs would.
- Oil. Use any neutral-flavored oil, such as vegetable or coconut oil.
- Walnuts and raisins. Optional, but there’s something special about walnuts and raisins in sweet bread!
Recipe variations
As mentioned earlier, I’ve tested this bread to make it gluten-free (for my celiac Niece) and sugar-free (for my diabetic dad):
- Gluten-free. Use a gluten-free flour blend with xanthan gum added. I like Bob’s Red Mill or Doves Farm.
- Sugar-free. Swap the sugar for a brown sugar substitute. I also had success with allulose. Please don’t use monk fruit sweetener or stevia. The loaf crystallized, making it gritty.
- Add more spices. Use apple pie spice, pumpkin pie spice, or chai spice for a bolder spice flavor.
- Use different mix-ins. Try pecans, chocolate chips, or coconut flakes.
How to make applesauce bread
Step 1- Mix dry. In a large bowl, combine the dry ingredients (minus the mix-ins).
Step 2- Combine. In a separate bowl, stir together the wet ingredients until combined. Combine the wet and dry ingredients, then fold in the raisins and nuts.
Step 3- Bake. Transfer to the loaf pan and bake for 50-60 minutes or until a toothpick comes out just clean.
Step 4- Cool. Remove from the oven and cool for 10 minutes before carefully transferring to a wire rack to cool completely.
Arman’s recipe tips
- Don’t overmix. Once the wet and dry ingredients are combined, stop mixing as soon as no dry streaks remain. Overmixing can make the bread dense and gummy, rather than light and fluffy.
- Check for doneness early. Every oven runs a little differently, so I recommend checking the bread with a toothpick at the 50-minute mark. If it comes out just clean (a few moist crumbs are fine), it’s ready. Overbaking will dry out quickly.
- Use smooth applesauce, not chunky. It should be very soft, almost like a thick liquid. If it’s chunky, give it a quick blend (I sometimes do this when only chunky applesauce is available).
- Leave some parchment sticking out the sides. For easier removal.
Storage instructions
To store: Store leftover bread in an airtight container at room temperature for 3-4 days or in the refrigerator for two weeks.
To freeze: Freeze leftover slices in a freezer bag for up to three months.
Frequently asked questions
Yes! I’ve tested them as muffins. Pour the batter into a 12-count muffin pan lined with muffin liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.
The key is not to overbake it. Check the loaf every few minutes before the recommended baking time, and take it out as soon as the toothpick comes out just clean (a few moist crumbs are fine). I also suggest letting it cool in the pan for about 10 minutes before moving it to a wire rack- this locks in moisture without making it soggy.
✅ Nutrition reviewed
Since this applesauce bread discusses healthy swaps and dietary subs, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Applesauce Bread
Video
Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups brown sugar or any sugar of choice
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup oil coconut oil, vegetable oil, etc.
- 1 1/2 tablespoon apple cider vinegar
- 1 cup unsweetened applesauce
- 1/4 cup water
- 2/3 cups walnuts Optional
Instructions
- Preheat the oven to 180C/350F. Grease a 9 x 5-inch loaf pan and line it with parchment paper. Set aside.
- In a large mixing bowl, add your flour, sugar, cinnamon, nutmeg, salt, baking soda, and baking powder, and mix well. In a separate bowl, whisk together your oil, apple cider vinegar, applesauce, and water until combined.
- Combine your wet and dry ingredients together. Fold through your raisins/nuts of choice. Transfer to the loaf pan and bake for 50-60 minutes, or until a skewer comes out just clean.
- Remove from the oven and allow to cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Notes
- Leftovers: Keep at room temperature for 4 days or in the fridge for 2 weeks. Freeze slices for up to 3 months.
Nutrition
More quick bread recipes
- Healthy pumpkin bread
- Blueberry banana bread
- Raspberry bread
- Healthy zucchini bread
- Or, if you still have leftover applesauce, try my applesauce brownies, applesauce cookies, or apple blondies.
Originally published September 2022
I would switch to pecans, because I’m allergic to walnuts!
Go for it, Michael- that sounds like a delicious swap 🙂