This applesauce bread is perfectly moist and tender, and needs just one bowl to make! No eggs and no dairy needed, it needs just two minutes prep!
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 you’ll love this recipe
- Use up leftover applesauce. It uses a full cup of unsweetened applesauce, which is perfect to use up that final remaining bit you may have lying around.
- Healthy. It’s healthier than traditional versions out there. There is no butter and minimal oil needed, and it’s naturally sweetened.
- Quick prep. Everything is made in one bowl: no fancy kitchen gadgets needed.
- Diet friendly. It’s both vegan and gluten free, thanks to the ingredients used, and not needing any eggs or dairy.
Okay, can we just lament on how good this quick bread is? 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.
If you love apple based desserts, you’ll enjoy apple cinnamon muffins and apple bars.
You will love the very basic ingredient list for this recipe. It uses pantry staples that you probably have in your kitchen already! Here is what you’ll need:
- 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. Enhance 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.
How do you make applesauce bread?
Honestly, this is one of the easiest quick bread recipes you’ll ever make. It follows a simple 2-step process too, so really, there are no excuses.
Step 1- Make the batter
Start by mixing your dry ingredients, then your wet ingredients, and combine. Fold through your walnuts and raisins.
Step 2- Bake the bread
Next, transfer the batter into a lined pan and bake for 50-60 minutes, or until a skewer comes out clean. Let the bread cool in the pan completely, before slicing and serving.
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.
- Add extra spices or even some chocolate chips, if desired.
Wondering what is the best way to store leftovers? Here are best practices for apple bread storage:
- 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.
More quick bread recipes to try
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.
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Applesauce Bread | No Eggs, No Butter, No Milk
- 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.
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Definitely not keto but probably delicious!
Yep! Applesauce isn’t keto 🙂
Thank you so much for this recipe. This is, hands down, the best applesauce based bread I have ever made and I’m 68 years old, so I’ve made a lot. LOL Thanks again. This one’s a keeper.
Haha thank you, Linda- Hope you are well!
I baked this today and it is amazing. I used olive oil, whole wheat flour and dark brown sugar. The flavor is great and it is very moist. Great breakfast or anytime bread. Plus makes your house smell wonderful!
I plan on making another batch tomorrow to gift to my neighbors for Christmas. Thank you!
This applesauce bread is super moist and probably the best thing I’ve ever had 🤤 About to make it again!
I love this easy recipe. Made it several times, as a glutenfree breakfast loaf. It is moist, cakey and absolutely delicious.
SO GOOD! I made this recipe as muffins and it’s a smash hit. The spice level is perfect- warm and nutmeggy and delicious. Instead of coconut sugar, I used one cup regular white cane sugar and a half cup of light brown sugar- came out amazing!
(Edit: I meant to say 1 cup white sugar and 1/3 brown sugar!)
I made some changes but regardless this is a very nice versatile recipe, the texture of the bread that’s what I like about . The changes I made I used only 1/2 cup palm sugar , I had one banana left I didn’t want to waste it so I measure the banana to make it to 1 cup , almond milk instead of water and 2 table spoon molasses because I like the taste. 1/2 cup dried cherries and I had 2 medjool dates 1 tsp ginger . The bread texture is so so good , I could have used more spices maybe add pumpkin and clove I like spicy bread . I baked it for only 40 minutes it was perfect 50 would have definitely be too much for mine . I know I used one ripped banana but if you don’t like too sweet I would reduce that to 3/4 cup it was perfect sweet with my 2 dates , one banana and 2 table spoon of molasses . Great recipe !
Hi! I would like to make this lovely looking loaf, but I would like to make my own apple sauce to put in it. Do I just stew apples and puree it, or do I need to add anything? Thanks.
Hi Adele- provided it is super smooth and pureed, it will be fine.
I made crabapple jelly, and used the mash leftover after straining juice, mixed with some lime sparkling water to re-add moisture to the applesauce:)
The bread turned out moist and well leavened, with delicious flavor and texture. I made two changes/additions. I reduced the sugar by 50% and added an over ripe banana mixed into the liquid ingredients. I also added a bit more water to thin the batter…The loaf baked in 40 minutes.