Applesauce Bread
There’s a certain magic that fills the air when you bake. It’s more than just mixing ingredients; it’s about creating a feeling.
I remember standing on a stool in my grandma’s kitchen, the air thick with the sweet scent of cinnamon and warm apples. That smell meant comfort, safety, and a delicious treat waiting to be pulled from the oven.
This Applesauce Bread recipe is my way of bottling up that feeling. It’s incredibly simple, wonderfully moist, and it will make your entire home smell like the best parts of autumn.
It’s not a fussy recipe. You don’t need special equipment or years of baking experience. You just need a bowl, a whisk, and a little bit of time. Let’s create some of that kitchen magic together.
What You’ll Need
The ingredients for this bread are likely already in your pantry. It’s all about simple, wholesome components coming together perfectly.
- Flour: All-purpose flour gives it the perfect structure.
- Leavening Agents: A combination of baking soda and baking powder for a great lift.
- Spices: Ground cinnamon, nutmeg, and a pinch of cloves are the heart of the flavor.
- Salt: Just a bit to balance all the sweetness.
- Applesauce: Unsweetened is best so you can control the sugar.
- Sugar: I use a mix of granulated and brown sugar for moisture and a deeper flavor.
- Fat: Vegetable oil or melted butter keeps the bread incredibly moist.
- Eggs: Two large eggs to bind everything together.
- Vanilla Extract: A splash enhances all the other flavors.
The Tools for the Job
No fancy gadgets required here. You just need the basics.
- 9×5 inch Loaf Pan
- Two Mixing Bowls (one large, one medium)
- Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Pro Tips for Perfect Applesauce Bread
I’ve made this recipe countless times, and I’ve learned a few things along the way. These tips will help you get it right on the first try.
1. Do Not Overmix the Batter
This is the golden rule of quick breads. Once you combine the wet and dry ingredients, mix them only until you no longer see streaks of flour.
Overmixing develops the gluten in the flour, which will result in a tough, dense, and chewy loaf instead of a tender, moist one. A few little lumps are perfectly okay!
2. Use Room Temperature Ingredients
This small step makes a big difference. Let your eggs sit on the counter for about 30 minutes before you start.
Room temperature ingredients emulsify better, creating a smoother batter. This leads to a more uniform texture and a lighter, fluffier crumb in the final product.
3. The Toothpick Test is Final
Ovens can be finicky, so don’t just rely on the baking time. About 5 minutes before the timer goes off, insert a wooden toothpick or skewer into the center of the loaf.
If it comes out with wet batter, it needs more time. If it comes out clean or with a few moist crumbs attached, it’s done. Pulling it out at the right moment is the key to a moist loaf.
Step-by-Step Instructions
Ready to bake? Here’s how you bring this delicious loaf to life.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly.
Step 2: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set it aside.
Step 3: In a separate medium bowl, whisk together the unsweetened applesauce, granulated sugar, brown sugar, oil, eggs, and vanilla extract until everything is well combined.
Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold them together until just combined. Remember not to overmix!
Step 5: Pour the batter into your prepared loaf pan and spread it evenly with the spatula.
Step 6: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Step 7: Let the bread cool in the pan for 15 minutes. Then, carefully run a knife around the edges and invert it onto a wire rack to cool completely before slicing.
Substitutions and Variations
This recipe is a wonderful base for your own creativity. Here are a few ideas to get you started.
Tasty Add-Ins
Feel free to fold in about 3/4 cup of any of these with the dry ingredients.
- Chopped Walnuts or Pecans
- Raisins or Dried Cranberries
- Semi-sweet Chocolate Chips
- Shredded Coconut
Dietary Swaps
You can easily adapt this recipe for different dietary needs. Here’s a quick guide:
| For a… | Swap This | With This |
|---|---|---|
| Gluten-Free Loaf | All-Purpose Flour | 1-to-1 Gluten-Free Baking Flour |
| Dairy-Free Loaf | Melted Butter (if using) | Coconut Oil or other neutral oil |
| Vegan Loaf | Eggs | 2 Flax Eggs (2 tbsp ground flax + 5 tbsp water) |
Nutrition, Pairings, and Efficiency
Let’s talk about the finer details that make this recipe even better.
Estimated Nutritional Information
This is just an approximation per slice, as brands and exact measurements can vary.
| Nutrient | Approximate Amount per Slice |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 32g |
| Protein | 3g |
| Fat | 6g |
Meal Pairing Suggestions
This bread is fantastic on its own, but it also pairs beautifully with other things. Try a warm slice with a pat of butter for breakfast, or spread it with cream cheese for a satisfying snack. It’s also a lovely, lightly sweet counterpart to a savory soup for lunch.
Cooking Time Efficiency
To save time, you can pre-mix the dry ingredients (flour, spices, salt, leaveners) and store them in an airtight container. When you’re ready to bake, you just need to mix the wet ingredients and combine.
Leftovers and Storage
If you somehow have any bread left over, here’s how to keep it fresh.
Room Temperature: Wrap the loaf tightly in plastic wrap or place it in an airtight container. It will stay moist and delicious for up to 3 days.
Freezer: This bread freezes beautifully! You can freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap, then a layer of aluminum foil. It will keep for up to 3 months. Just thaw at room temperature or toast a slice from frozen.
Frequently Asked Questions
Here are answers to a few questions that might pop up.
Q1. My bread came out dense and heavy. What did I do wrong?
Ans: This is almost always caused by overmixing the batter. Remember to mix only until the flour disappears. A dense loaf can also result from expired baking soda or powder, so check the dates on your containers!
Q2. Can I use sweetened applesauce instead of unsweetened?
Ans: Yes, you can. If you use sweetened applesauce, I recommend reducing the total amount of sugar (both white and brown) in the recipe by about 1/4 cup to prevent the bread from being overly sweet.
Q3. Why did my bread sink in the middle after baking?
Ans: A sunken middle usually means the bread was underbaked. The center hadn’t set properly before it was removed from the oven. Always do the toothpick test in the very center of the loaf to be sure it’s cooked through.
Q4. Can I bake this recipe as muffins?
Ans: Absolutely! This batter makes wonderful muffins. Just divide the batter into a greased or lined muffin tin, filling each cup about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
Wrapping Up
This Applesauce Bread is more than just a recipe; it’s a warm hug in food form. It’s a chance to slow down, fill your home with an incredible aroma, and create something truly comforting with your own two hands.
I genuinely hope you give it a try. There’s nothing better than slicing into a warm loaf that you baked yourself.
When you do, I’d love to hear about it! Please leave a comment below and let me know how it turned out, or if you discovered any fun variations of your own.
