This applesauce bread is perfectly moist and tender, and needs just one bowl to make! No eggs, no refined sugar, and no dairy needed, it’s a vegan and gluten free, but no one will ever know!
As soon as the weather cools down, my oven goes into overdrive, and on an almost daily basis, I’ll be getting my bake on.
At the very beginning of Fall, I always whip up a big batch of homemade applesauce. This is not only to eat on its own (I’m not the only one, am I?) but to use in plenty of baked goods. If I’m not using it to make some applesauce cake or oatmeal cookies, it’s being used in a loaf of applesauce bread.
Why this applesauce bread recipe will be a baking staple-
- It uses a full cup of unsweetened applesauce, which is perfect to use up that final remaining bit of applesauce you may have lying around.
- It’s healthier than traditional versions out there. There is no butter and mimimal oil needed, thanks to the applesauce. It also has no refined sugar whatsoever!
- All that is needed to prep it all is just one bowl- No fancy kitchen gadgets needed.
- It’s both vegan and gluten free, thanks to the ingredients used, and not needing any eggs or dairy.
The texture is moist and fluffy in the middle and has a tender crumb. It’s pleasantly sweet and full of warming spices like cinnamon and nutmeg.
I always end up baking two loaves at a time and it’s a competition between my friends and family as to who gets the second loaf!
How do you make applesauce bread?
- Flour– All purpose flour (white) or whole wheat flour. I prefer using the latter as it gives the bread a more hearty texture.
- Coconut sugar– Sweetens the bread, but also gives it a light molasses flavor. Brown sugar or white sugar can both be used.
- Cinnamon and nutmeg– Two lovely warming spices that are a must for any recipe that calls for applesauce.
- Baking soda and baking powder– Both leavening agents are used to give the bread some rise and fluffiness.
- Salt– Enhances the sweetness!
- Unsweetened applesauce– Be sure to use unsweetened applesauce or one that has no added sugar. You can also use homemade applesauce.
- Apple cider vinegar– As this recipe has no eggs, vinegar works with the baking soda to replicate the same qualities an egg would.
- Oil of choice– Coconut oil, vegetable oil, or any mild flavored oil can be used.
- Water– To mix everything together. You can use unsweetened almond milk, but I found water to be just as effective.
- Walnuts and Raisins– There’s something special about walnuts and raisins in a sweet bread recipe. You can use any nuts or fruit of choice, or omit it completely.
Simply mix together your dry ingredients, mix together your wet ingredients, and combine. Fold through your walnuts and bake in a 9 x 5-inch pan at 180C/350F for 50-60 minutes.
Tips to make the best recipe
- Use the toothpick test to see if the apple bread is cooked. Check around the 50 minute mark, but depending on your make and model of the oven, it could take up to 60 minutes.
- Your applesauce should be very smooth, almost like a thick liquid. If it has chunks or is more thick than smooth, give it a quick blend in a blender or food processor.
- For easy removal, line your loaf pan with parchment paper, reserving an inch around the sides. After cooling the bread in the pan for 10 minutes, grip each side of the parchment paper and move the loaf onto a cooling rack.
- Feel free to add extra spices or even some chocolate chips, if desired.
Storing and freezing tips
- To store: Leftovers can be stored at room temperature, in a sealable container. To keep the bread moist, cover with a paper towel on top, BEFORE covering it. It will keep well for up to 1 week. To keep longer, store in the refrigerator.
- To freeze: Applesauce bread is freezer friendly so store leftover slices by covering them in parchment paper and keeping them in ziplock bags. They freeze well for up to 6 months.
Frequently Asked Questions
For a gluten free applesauce bread, use a gluten free flour blend with added xanthan gum. I like using Bob’s Red Mill 1:1 baking flour blend.
For a sugar free applesauce bread, swap out the coconut sugar for a brown sugar substitute or another sugar free substitute, like erythritol.
Feel free to make applesauce muffins instead of a loaf. It takes less time to bake and yields a delicious fluffy texture.
To make muffins-Distribute the batter amongst a 12-count muffin pan lined with muffin liners. Bake for 18-20 minutes, or until golden on top and a skewer comes out clean from the center. Let muffins cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
- 2 cups flour white or whole wheat* See notes
- 1 1/3 cups coconut 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
- 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.