Easy Applesauce Bread
This easy Applesauce Bread is moist and delicious quick bread. Made with store bought or homemade applesauce. It has a tasty cinnamon crumb topping. The perfect snack or breakfast treat, it is sure to become one of your favorite sweet bread recipes!
Nothing like Fall to bring out all the best baking recipes. And of course all the best aromas in the kitchen. One of the best things I learned from Italians are, yes you can have cake for breakfast.
So why not a sweet bread too?! This Homemade Lemon Loaf or Streusel Topped Blueberry Loaf and even this Classic Banana Bread would be perfect to start the day!
Recipe Ingredients
- Flour – all purpose flour
- Baking soda
- Baking powder
- Cinnamon – ground cinnamon
- Allspice –
- Salt
- Applesauce – store bought or homemade
- Brown sugar – lightly packed
- Sugar – granulated sugar
- Oil – vegetable oil I use use corn oil or sunflower oil
- Eggs – large room temperature
- Milk – I used either 2% or whole milk room temperature
- Nuts – I used chopped pecans but you could substitute with either almonds, hazelnuts or walnuts.
Crumb Topping
- Brown sugar
- Cinnamon
- Flour
- Butter
What is Allspice?
All spice is actually a berry from the Jamaican Bayberry Tree. It has a similar flavour to the combination of cloves, cinnamon and nutmeg. If you are out then you can make this Allspice substitute, not the real thing but close enough.
I made this bread with my own Homemade Applesauce, but a store bought one that has very little sugar added would work too.
I also added some nuts to batter. For this bread I used pecans, but you could also use either almonds, hazelnuts or walnuts.
How to make an Applesauce Bread Recipe
In a large bowl whisk together the applesauce, sugars, vegetable oil, eggs and milk until combined.
Add the dry ingredients to the wet ingredients and stir just until smooth, don’t over mix, then fold in the nuts. In a small bowl prepare the crumb topping.
Pour the batter into prepared loaf pan. Sprinkle the crumb mixture over the batter.
Bake in the pre-heated oven until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan for about 15 minutes then move to a wire rack to cool completely before slicing.
FAQs
Yes you can use mini loaf pans, you will get approximately three loaves for this recipe. Be sure to bake for about 18-25 minutes, always check with a toothpick for doneness.
If you want you could add some raisins, be sure to soak them in boiling water for about 15 minutes before using, drain well. Or even some chocolate chips.
There are a few ways, you can lightly grease and flour, use cooking spray or even line the pan with parchment paper.
It is basically a sweet bread made without yeast but containing baking powder and or baking soda as the leavening agent to help it rise. They are quick and easy and made many different ways.
How to store the Applesauce Bread
Sweet breads or quick breads are best stored in an airtight bag and well sealed. They can be stored at room temperature for up to 3 days. They can also be refrigerated for up to 5-6 days. Bring to room temperature before serving.
How to freeze it
To freeze sweet breads be sure to wrap the completely cooled loaf (or if you prefer individual slices), tightly in foil or plastic wrap, then place them in freezer bags or container. They can be frozen for up to 3 months. The loaf or slices can be thawed at room temperature.
So if you are looking for a sweet bread to try, then why not give this Applesauce Bread a go and let me know what you think. Enjoy!
Easy Applesauce Bread
Equipment
- 9 x 5 inch loaf pan
- large bowl
Ingredients
APPLESAUCE BREAD
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 1 pinch salt
- 1½ cups applesauce (lightly sweetened & smooth)
- ½ cup brown sugar (lightly packed)
- ½ cup granulated sugar
- ¼ cup vegetable oil (I use corn or sunflower)
- 2 large eggs (room temperature)
- 3 tablespoons milk (room temperature)
- ½ cup chopped nuts (almonds, hazelnuts, pecans or walnuts)
CRUMB TOPPING
- ½ cup brown sugar (lightly packed)
- ½ teaspoon cinnamon ground
- ½ cup all purpose flour
- 2 tablespoons butter (softened)
For room temperature ingredients, remove from the fridge 45-60 before using.
Instructions
APPLESAUCE BREAD
- Pre-heat oven to 350F (180C). Grease and flour or spray a 9 x 5 inch (22 x 12 cm) loaf pan.
- In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
- In a large bowl whisk together the applesauce, sugars, vegetable oil, eggs and milk until combined. Add the flour mixture and stir just until smooth. Fold in the chopped nuts.
- Pour into the prepared loaf pan, sprinkle with the crumb mixture and bake for approximately 50-70 minutes. Depending on your oven start to check for doneness at 50 minutes. Let cool in loaf pan before removing. Slice and serve. Enjoy!
CRUMB TOPPING
- In a medium bowl mix together the sugar, cinnamon and flour. Add the butter and mix either with a fork or your fingers until coarse crumbs appear.
You can use mini loaf pans, you will get approximately 3 mini loaves with this recipe. Be sure to bake for about 18-20 minutes or longer if needed. Always check for doneness with a toothpick.
Notes
Nutrition
Updated from November 9, 2019.
I made it, using store bought sugar free smooth applesauce and dried cranberries. Turned out to be a big hit.
Hi Tom, thanks so much, so glad you enjoyed it. Take care!
This looks lovely.
I have a question. In the pictures it looks like shredded apple is put
into the mix.
Is this an error?
Hi Camille, thanks for that, yes it was a photo added in error. I corrected it. Take care!
I can’t wait to try this! Is it good with other toppings?
Hi Suzanne, I have never tried it with other toppings but I think it should be. Take care!
This looks so good! What a great combination of flavors!
Delicious bread! I used a cup of whole wheat and a cup of AL flour. I also used 1/2 cup measure for measure Splenda in place of the granulated sugar. I will definitely make this again. I only made half of the crumb topping and that was plenty. I do have one question though. It’s not specifically about this bread but any bread with a crumb topping. When I turn the loaf out of the pan, 1/2 of the crumb topping ends up on the kitchen countertop. Does anyone have a trick to get the crumb topping to stick to the bread?
Hi Effie, probably the best way to do it is to line the pan with parchment paper. You could make one or two strips, if you use one fit it in the pan going width of the pan or two one going the width and one going the length. Then you can just lift it out. Hope that helps. Take care! (see the pan in this post https://anitalianinmykitchen.com/apple-butter-cinnamon-rolls/ where it says How to make Apple Butter Cinnamon Rolls lower in the post).
Cool completely in pan. Cover top securely with Saran Wrap. Gently turn over and remove pan. Then replace with serving plate and gently turn upright. Remove Saran.
On all of my breads, especially my Everything Beer Bread, after cooling for about 15 minutes, I put an oversized plate on top of the bread, turn it upside down, bread comes out with little mess. Then, I put another plate (same size as the other) on top go bread, and flip over again to serve. Sorry, though, you have to dirty another dish. ha,ha
Rosemary,
This recipe came out soooo good! I made it using apples I cooked down for juice to make apple jelly. I added some craisens and had to improvise because I didn’t have allspice. It’s moist and delicious. Thank you for sharing your recipe. I’ll definitely be making this again and again. ❤️
Hi Elise, thanks so much, so glad you enjoyed it. Take care!
Great recipe! I made a small adjustment. The crumb topping makes a lot so next time I’ll only make half the amount. My bread took 60 minutes to bake and as soon as it came out of the oven I sprinkled cinnamon/sugar over the top. SCRUMPTIOUS!
Hi Sue, thanks glad you enjoyed it. Take care!
I just had my first piece and it is delicious! Next time I might pour half of the batter, then half of the crumb topping, and repeat. The topping seems to fall off and I don’t want to waste any of it. This recipe is a keeper and I will definitely make it again and again.
Hi Debbie, thanks so much, so glad you liked it. Take care and have a great weekend.
This was delicious! Perfect for fall.
Hi Maddie, thanks so much, glad you enjoyed it. Take care!
Outstanding recipe. Easy, delicious, and a perfect texture. I didn’t make the topping, but next time I plan to make a glaze using apple juice.
Hi Nancy, thanks so much, so glad you enjoyed it. Have a wonderful Sunday and Take care!