Applesauce Bread is moist and slightly sweet with a nut and brown sugar topping to put it over the edge. This is the perfect afternoon snack or early morning treat.
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With schools back in session here in Illinois and fall around the corner, it’s the start of apple season.
Longtime readers may recall that I’m only so-so on pumpkin, but I adore apple recipes.
Let’s add this applesauce bread to that list, shall we?
In place of chopped apples it uses applesauce, so it’s perfect for that funny period of time between when I start craving fall treats and when the apple orchards open up.
And with that brown sugar and nut topping? You really can’t go wrong.
WHAT IS APPLESAUCE BREAD?
Have you ever wondered what would happen if you made banana bread with applesauce instead of bananas?
Well, that’s pretty much what this bread is.
Applesauce bread is a quick bread – i.e., a bread leavened with baking powder and/or baking soda, not yeast – that is flavored using applesauce.
Most of the time when applesauce is used in a quick bread, it’s just to replace some or all of the fat in the recipe. In this case, it does replace some of the fat, but it also adds a subtle flavor and wonderful moistness to the bread.
This is a recipe that originally came from my aunt. I did make a couple of tweaks to it:
- I added ½ cup of oats and swapped coconut oil for vegetable oil. Don’t mistake me and think I did this to make the bread “healthy” – I did it because I think it genuinely makes the bread better!
- I increased the amount of sugar-and-nut topping on the bread. The reason should be self-explanatory.
HOW TO MAKE APPLESAUCE BREAD
This applesauce bread recipe is a great one for beginner bakers, kids, or anyone looking to have a sweet treat in the oven within a few short minutes.
Ingredients you’ll need
Let’s talk through a few of the key ingredients in this bread recipe:
Applesauce: We’ll use an entire 1 ¼ cups of unsweetened applesauce in this bread. Make sure you are using unsweetened applesauce – you don’t want to throw off the balance of the recipe. You can use homemade applesauce as long as it is, again, unsweetened.
Coconut oil: While the original version of this recipe calls for vegetable oil, I swapped it for coconut oil. I love the way it boosts the subtle flavor of the bread. If you don’t have or can’t use coconut oil, you can absolutely use vegetable oil instead.
Rolled oats: Rolled oats add a bit of texture to the final loaf. If you find you’re out of oats, you can omit them from the recipe and it will turn out just fine.
Pecans or walnuts: Chopped pecans or walnuts give this applesauce bread so much texture and flavor. If you can, definitely add them! They really make this bread so perfect.
Spices: This recipe uses a combo of cinnamon, nutmeg, and allspice – all flavors that go wonderfully with apples.
Other ingredients you’ll need include:
- Large eggs
- Granulated sugar
- Baking powder
- Baking soda
- Brown sugar
Making this recipe
Like many quick bread recipes, we’ll start by whisking together the wet and dry ingredients in separate bowls.
For the wet ingredients, combine the oil, applesauce, milk, eggs, and granulated sugar.
For the dry, whisk together the flour, oats, baking powder, baking soda, and spices.
Add the wet ingredients to the dry ingredients along with the chopped nuts and stir just until everything is combined. Pour the batter into a greased 9×5-inch loaf pan.
In a separate bowl, mix together the brown sugar, nuts, and cinnamon for the topping. Sprinkle this over the bread batter. It’ll feel like a lot, but I promise you want lots of this brown sugar topping!
This bread will bake for about an hour. It’s done when a toothpick or cake tester inserted into the center of the bread comes out with just a few crumbs clinging to it.
I let the bread cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
I know how tempting it will be to slice into the bread while it’s still hot, but the topping will stay on the bread better after it has cooled. So try to wait!
Wrap any leftover applesauce bread in foil. It will keep at room temperature for up to 3 days.
Like many quick breads, you can also freeze this bread! Wrap it in foil and place it in a zip-top freezer bag.
Store in the freezer for up to 3-4 months. Let the bread thaw at room temperature before slicing and enjoying.
You could also wrap individual slices in plastic wrap and place them in a freezer bag. Then you can grab as many slices as you like, thawing and warming them in the microwave for 30-60 seconds.
- ½ cup melted coconut oil or vegetable oil
- 1¼ cup unsweetened applesauce
- ¼ cup milk
- 2 large eggs
- 1 cup granulated sugar
- 2 cups flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup chopped pecans or chopped walnuts
For the topping:
- 6 tablespoons brown sugar
- 6 tablespoons chopped pecans or chopped walnuts
- ¾ teaspoon cinnamon
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Set aside.
- In a large bowl or measuring cup, whisk together the oil, applesauce, milk, eggs and granulated sugar.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda and spices. Add the wet ingredients and the chopped nuts and stir to combine. Pour the batter into the prepared loaf pan.
- In a small bowl, stir together the topping ingredients until well combined. Sprinkle evenly over the bread batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool for 10-15 minutes in the pan before removing and allowing to cool completely on a wire rack.
- Wrap tightly in foil and store at room temperature for up to 3 days.