Applesauce Bread
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My applesauce bread recipe makes for a moist, lightly-spiced, and 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!
- Kid tested. My family polished off the loaf in two days.
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
Ingredients needed
Find the printable recipe with measurements 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.
- Salt. Enhances the sweetness.
- 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, like vegetable oil or coconut oil.
- Water. To mix everything. I also tested unsweetened almond milk, but I found water to be just as adequate.
- 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 and made the loaf 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 instead of light and fluffy.
- Check for doneness early. Every oven runs a little differently, so I recommend checking the bread at the 50-minute mark with a toothpick. If it comes out just clean (a few moist crumbs are fine), it’s ready. Overbaking will dry out quickly.
- Use smooth, not chunky, applesauce. It should be very soft, almost like a thick liquid. If it’s chunky, give it a quick blend.
- 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 overtake 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 recommend 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
This is my first time making a vegan sweet bread. This is not only a 5 star recipe, but my husband loved it. This is a true winner, I will be making this for Christmas gifts this year. I actually made
it for a friend and her family, they absolutely love it to. I love checking out your recipes 😋
I forgot to mention, I peeled and diced a fresh apple and added a teaspoon of vanilla. Sooo good.
I made this but I only used a scant cup of sugar and 1/4 tsp nutmeg. Delicious! 🤤 I would make it again, thanks 🙏 for sharing your recipe with us!
Replaced 1/4c water with extra applesauce because mine was on the watery side. Also cut sugar in half and used whole what flour. Very moist and yummy.
Hi Arman, I made this last week. It’s such a wonderful recipe. I did not have my homemade applesauce so I took 2 medium apples, peeled and grated them, we have to peel cause someone is spraying all of our fruits :(. I used sun seeds cause all my walnut must be tossed cause they taste like oil has been sprayed on them. I baked them in a silicone mini bread pan. It was wonderful. I plan to make more tomorrow, the very same way. It’s very moist and stays that way 4-5 days,
Thanks a bunch.
This was great! I did cook for a little bit longer but my oven is usually like that.
Just today bought many apples so that I can start making applesauce by myself!
Do you think I can also put some coconut flour mixed with rice flour? I have both and want to use them.
La migliore che ho mai fatto!! 💜💖Grazie 🙏
Written as is, it’s too much nutmeg and needs more cinnamon imo. The cake does come out pretty moist, I need to add a bit of moisture next time. It’s a good recipe. Thank you for sharing!
It is delicious and it has a satisfying crumb
I cut the sugar in half and added chocolate chips and the walnuts.
It is a keeper for me
turned out great! we are exploring vegan recipes and we are definitely keeping this one!
Thankyou! Love your recipes. Could this be baked like a slice? Not sure why, but my husband prefers a piece of slice to a piece of cake or muffins (I’m not sure what the difference is) 😉
I don’t see why not haha! 😀
I’ve made this recipe 2x so far. It’s very easy and makes a beautiful loaf. For the first recipe I used unsweetened home made apple sauce and a dash more nutmeg! The second was unsweetened store-bought. Both were excellent! I meant to share after baking but… the bread was too good!
This is now bookmarked as a favorite recipe!
I used whole spelt flour and only 1/3 coconut sugar. Turned out great!
Thanks for the feedback, Tali!
I doubled this recipe and it made 3 medium sized loaves. my kids ate 1 whole loaf in about 5 minutes. 🙂 this is amazingly delicious, so moist, and so budget friendly. I did use regular brown sugar because that’s what I had on hand. This is a keeper recipe we’ll make often! Thank you!