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Applesauce Bread

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This warm, fragrant applesauce bread is the perfect one-bowl recipe for a cozy afternoon, filling your home with the scent of sweet spices and promising a deliciously moist, tender crumb with every slice.

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By Jessica Brown

Updated on July 5, 2025

A golden-brown loaf of homemade applesauce bread on a wooden board, with one slice cut to show the moist, tender interior.

It all started with a surplus of apples from our trip to the local orchard last fall. My youngest, Leo, had insisted on filling his own basket, which meant we came home with about ten pounds more than we could possibly eat. After making a few pies and batches of apple crisp, I still had a massive bowl of homemade applesauce bread sitting in the fridge. I remembered my grandma making a simple, rustic applesauce cake when I was a kid, and a wave of nostalgia hit me. I wanted to create something just as comforting but a bit simpler—a quick bread that we could slice for breakfast, snacks, or a simple dessert. After a few tries, this recipe was born, and the smell alone was enough to make the whole family gather in the kitchen.

Why These Actually Work

  • Incredibly Moist & Tender. The applesauce and oil work together to create a crumb that stays soft and moist for days. It practically melts in your mouth.
  • Perfectly Spiced. The combination of cinnamon, nutmeg, and cloves gives it that classic, warm spice flavor that feels like a hug in a loaf. It’s fragrant without being overpowering.
  • So, So Easy. This is a true one-bowl wonder. You just mix the wet ingredients, then the dry, and pour it into the pan. Minimal mess, maximum reward.
  • Family-Approved. Leo, who is usually my pickiest eater, asked for a second slice before his first one was even gone. He calls it “apple cake,” and I’m not correcting him!

My sister, who claims she can’t bake to save her life, made this Applesauce Bread for a bake sale at her son’s school. She called me later that day, thrilled, because not only was it the first thing to sell out, but three different parents asked her for the recipe. It gave her such a confidence boost in the kitchen, which is exactly what this kind of simple, heartfelt baking is all about.

Getting Your Ingredients Right

  • Applesauce: Unsweetened works best here, as it lets you control the sugar. If you only have sweetened, you might want to reduce the sugar in the recipe to about ½ cup. Both smooth and chunky applesauce work beautifully; chunky will just give you little pockets of apple flavor.
  • Oil: Any neutral oil will do. I use vegetable oil, but canola, avocado, or even melted coconut oil would be great substitutes.
  • Spices: Don’t be afraid to adjust the spices to your liking! If you love cinnamon, add a little extra. If you don’t have cloves, a pinch of allspice or ginger would be a wonderful addition. Freshly grated nutmeg also makes a huge difference if you have it.

Making Them Step by Step

Mixing the Batter

This part is as easy as it gets. In a large bowl, you’ll whisk together your sugar and oil until they’re well combined. Then, beat in the eggs one at a time, followed by the vanilla and the star of the show, the applesauce. In a separate, smaller bowl, you’ll whisk together the flour, baking soda, baking powder, and all those lovely spices. Then, just gently fold the dry ingredients into the wet until everything is just combined. The key is not to overmix!

Baking the Bread

Pour the batter into your prepared loaf pan and smooth the top. This bakes for about an hour. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top will be beautifully golden brown and your kitchen will smell absolutely heavenly.

Making Sure They Work

  • Don’t Overmix the Batter. Once you add the dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour and can make the bread tough instead of tender.
  • Grease Your Pan Well. There’s nothing sadder than a beautiful loaf of bread that won’t come out of the pan. I like to grease the pan with butter or non-stick spray, then add a light dusting of flour.
  • Let It Cool Before Slicing. This is the hardest part! The bread needs to cool in the pan for about 10 minutes before you turn it out onto a wire rack. Let it cool for at least another 30 minutes before you try to slice it. Slicing it while it’s too hot can cause it to crumble and fall apart.

The first time I made this Applesauce Bread, I was impatient. I pulled it from the oven and tried to slice into it almost immediately because we were all so eager to taste it. It completely fell apart! It was still delicious, of course—we ate the crumbles with a spoon—but it wasn’t the picture-perfect loaf I had imagined. Patience is a baker’s best friend.

For more advanced recipes, visit Mobolux.

How to Serve Them

This applesauce bread is truly a standalone treat. It’s rich and flavorful enough that it doesn’t need anything else. We love to eat a warm slice with a pat of salted butter melting into it, or a dollop of cream cheese. It’s perfect with a morning coffee or a glass of cold milk for an after-school snack. It’s hearty enough to be satisfying but light enough that it doesn’t feel like a heavy dessert.

Making Them Different

This Applesauce Bread is a fantastic base recipe that’s easy to customize. For a little texture, try folding in a cup of chopped walnuts or pecans. A handful of raisins or dried cranberries would also be delicious, adding a nice chewiness and a tart flavor to balance the sweetness. For a bit of a crunch on top, sprinkle some coarse sugar or a cinnamon-sugar mixture over the batter before baking. You could even add a simple vanilla glaze once it’s cooled for a more dessert-like finish.

Leftovers and Storage

This Applesauce Bread stores beautifully. Once it’s completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay wonderfully moist for up to four days. If you want to keep it longer, you can freeze it. I recommend slicing it first, so you can just pull out a single slice whenever you want one. Just pop a slice in the toaster or microwave for a few seconds to warm it up.

A golden-brown loaf of homemade applesauce bread on a wooden board, with one slice cut to show the moist, tender interior.

Things That Actually Help

  • Bring Eggs to Room Temperature. Room temperature eggs incorporate more easily into the batter, creating a more uniform texture. Just take them out of the fridge about 30 minutes before you start.
  • Measure Your Flour Correctly. Instead of scooping the flour directly out of the bag with your measuring cup, use a spoon to scoop the flour into the cup and then level it off with a knife. This prevents the flour from getting packed down, which can lead to a dry, dense bread.
  • Tent with Foil if Needed. If you notice the top of your bread is browning too quickly before the inside is cooked, just loosely place a piece of aluminum foil over the top for the last 15-20 minutes of baking.

I used to be intimidated by baking because it felt so precise, but simple recipes like this Applesauce Bread taught me that it’s more about feel and observation. Learning little tricks, like the foil tent, makes you feel like you’re in control and can solve problems as they arise, which is one of the most satisfying parts of cooking.

This applesauce bread has become a fall and winter staple in our house. It’s more than just a recipe; it’s the smell of a cozy afternoon, the taste of a sweet family memory, and the simple joy of creating something warm and wonderful from scratch. I hope your family loves it as much as mine does.

Frequently Asked Questions

→ Can I use a different type of flour?

I’ve had the best results with all-purpose flour. You could substitute half of it with whole wheat flour for a heartier, denser bread, but I don’t recommend using only whole wheat as it can become too heavy.

→ What if I don’t have a stand mixer?

You can mix by hand, but it will take more work. Mix until the dough is smooth and elastic, about 8-10 minutes of kneading.

→ Can I make this into muffins?

Absolutely! This recipe works perfectly for muffins. Just divide the batter into a greased or lined muffin tin and bake at the same temperature (350°F / 175°C) for about 20-25 minutes, or until a toothpick comes out clean.

→ My bread came out gummy in the middle. What went wrong?

This usually means it was underbaked. Loaf pans are deep, and it can sometimes take a while for the very center to cook through. Make sure to test with a long toothpick or skewer right in the middle. It could also be from cutting into it while it was still too hot.

→ Can I add a streusel topping?

Yes, that would be delicious! A simple streusel of flour, brown sugar, cinnamon, and cold butter would be a fantastic addition. Sprinkle it over the batter before baking.

→ Is it possible to make this recipe vegan?

You can try substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using a plant-based milk if your applesauce applesauce is very thick, but the texture may be slightly different.

Jessica Brown

Home cook and food lover sharing comforting recipes inspired by family traditions and everyday joy.

Follow us on social media

You Might Also Like

A golden-brown loaf of homemade applesauce bread on a wooden board, with one slice cut to show the moist, tender interior.

It all started with a surplus of apples from our trip to the local orchard last fall. My youngest, Leo, had insisted on filling his own basket, which meant we came home with about ten pounds more than we could possibly eat. After making a few pies and batches of apple crisp, I still had a massive bowl of homemade applesauce bread sitting in the fridge. I remembered my grandma making a simple, rustic applesauce cake when I was a kid, and a wave of nostalgia hit me. I wanted to create something just as comforting but a bit simpler—a quick bread that we could slice for breakfast, snacks, or a simple dessert. After a few tries, this recipe was born, and the smell alone was enough to make the whole family gather in the kitchen.

Why These Actually Work

  • Incredibly Moist & Tender. The applesauce and oil work together to create a crumb that stays soft and moist for days. It practically melts in your mouth.
  • Perfectly Spiced. The combination of cinnamon, nutmeg, and cloves gives it that classic, warm spice flavor that feels like a hug in a loaf. It’s fragrant without being overpowering.
  • So, So Easy. This is a true one-bowl wonder. You just mix the wet ingredients, then the dry, and pour it into the pan. Minimal mess, maximum reward.
  • Family-Approved. Leo, who is usually my pickiest eater, asked for a second slice before his first one was even gone. He calls it “apple cake,” and I’m not correcting him!

My sister, who claims she can’t bake to save her life, made this Applesauce Bread for a bake sale at her son’s school. She called me later that day, thrilled, because not only was it the first thing to sell out, but three different parents asked her for the recipe. It gave her such a confidence boost in the kitchen, which is exactly what this kind of simple, heartfelt baking is all about.

Getting Your Ingredients Right

  • Applesauce: Unsweetened works best here, as it lets you control the sugar. If you only have sweetened, you might want to reduce the sugar in the recipe to about ½ cup. Both smooth and chunky applesauce work beautifully; chunky will just give you little pockets of apple flavor.
  • Oil: Any neutral oil will do. I use vegetable oil, but canola, avocado, or even melted coconut oil would be great substitutes.
  • Spices: Don’t be afraid to adjust the spices to your liking! If you love cinnamon, add a little extra. If you don’t have cloves, a pinch of allspice or ginger would be a wonderful addition. Freshly grated nutmeg also makes a huge difference if you have it.

Making Them Step by Step

Mixing the Batter

This part is as easy as it gets. In a large bowl, you’ll whisk together your sugar and oil until they’re well combined. Then, beat in the eggs one at a time, followed by the vanilla and the star of the show, the applesauce. In a separate, smaller bowl, you’ll whisk together the flour, baking soda, baking powder, and all those lovely spices. Then, just gently fold the dry ingredients into the wet until everything is just combined. The key is not to overmix!

Baking the Bread

Pour the batter into your prepared loaf pan and smooth the top. This bakes for about an hour. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top will be beautifully golden brown and your kitchen will smell absolutely heavenly.

Making Sure They Work

  • Don’t Overmix the Batter. Once you add the dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour and can make the bread tough instead of tender.
  • Grease Your Pan Well. There’s nothing sadder than a beautiful loaf of bread that won’t come out of the pan. I like to grease the pan with butter or non-stick spray, then add a light dusting of flour.
  • Let It Cool Before Slicing. This is the hardest part! The bread needs to cool in the pan for about 10 minutes before you turn it out onto a wire rack. Let it cool for at least another 30 minutes before you try to slice it. Slicing it while it’s too hot can cause it to crumble and fall apart.

The first time I made this Applesauce Bread, I was impatient. I pulled it from the oven and tried to slice into it almost immediately because we were all so eager to taste it. It completely fell apart! It was still delicious, of course—we ate the crumbles with a spoon—but it wasn’t the picture-perfect loaf I had imagined. Patience is a baker’s best friend.

For more advanced recipes, visit Mobolux.

How to Serve Them

This applesauce bread is truly a standalone treat. It’s rich and flavorful enough that it doesn’t need anything else. We love to eat a warm slice with a pat of salted butter melting into it, or a dollop of cream cheese. It’s perfect with a morning coffee or a glass of cold milk for an after-school snack. It’s hearty enough to be satisfying but light enough that it doesn’t feel like a heavy dessert.

Making Them Different

This Applesauce Bread is a fantastic base recipe that’s easy to customize. For a little texture, try folding in a cup of chopped walnuts or pecans. A handful of raisins or dried cranberries would also be delicious, adding a nice chewiness and a tart flavor to balance the sweetness. For a bit of a crunch on top, sprinkle some coarse sugar or a cinnamon-sugar mixture over the batter before baking. You could even add a simple vanilla glaze once it’s cooled for a more dessert-like finish.

Leftovers and Storage

This Applesauce Bread stores beautifully. Once it’s completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay wonderfully moist for up to four days. If you want to keep it longer, you can freeze it. I recommend slicing it first, so you can just pull out a single slice whenever you want one. Just pop a slice in the toaster or microwave for a few seconds to warm it up.

A golden-brown loaf of homemade applesauce bread on a wooden board, with one slice cut to show the moist, tender interior.

Things That Actually Help

  • Bring Eggs to Room Temperature. Room temperature eggs incorporate more easily into the batter, creating a more uniform texture. Just take them out of the fridge about 30 minutes before you start.
  • Measure Your Flour Correctly. Instead of scooping the flour directly out of the bag with your measuring cup, use a spoon to scoop the flour into the cup and then level it off with a knife. This prevents the flour from getting packed down, which can lead to a dry, dense bread.
  • Tent with Foil if Needed. If you notice the top of your bread is browning too quickly before the inside is cooked, just loosely place a piece of aluminum foil over the top for the last 15-20 minutes of baking.

I used to be intimidated by baking because it felt so precise, but simple recipes like this Applesauce Bread taught me that it’s more about feel and observation. Learning little tricks, like the foil tent, makes you feel like you’re in control and can solve problems as they arise, which is one of the most satisfying parts of cooking.

This applesauce bread has become a fall and winter staple in our house. It’s more than just a recipe; it’s the smell of a cozy afternoon, the taste of a sweet family memory, and the simple joy of creating something warm and wonderful from scratch. I hope your family loves it as much as mine does.

Frequently Asked Questions

→ Can I use a different type of flour?

I’ve had the best results with all-purpose flour. You could substitute half of it with whole wheat flour for a heartier, denser bread, but I don’t recommend using only whole wheat as it can become too heavy.

→ What if I don’t have a stand mixer?

You can mix by hand, but it will take more work. Mix until the dough is smooth and elastic, about 8-10 minutes of kneading.

→ Can I make this into muffins?

Absolutely! This recipe works perfectly for muffins. Just divide the batter into a greased or lined muffin tin and bake at the same temperature (350°F / 175°C) for about 20-25 minutes, or until a toothpick comes out clean.

→ My bread came out gummy in the middle. What went wrong?

This usually means it was underbaked. Loaf pans are deep, and it can sometimes take a while for the very center to cook through. Make sure to test with a long toothpick or skewer right in the middle. It could also be from cutting into it while it was still too hot.

→ Can I add a streusel topping?

Yes, that would be delicious! A simple streusel of flour, brown sugar, cinnamon, and cold butter would be a fantastic addition. Sprinkle it over the batter before baking.

→ Is it possible to make this recipe vegan?

You can try substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using a plant-based milk if your applesauce applesauce is very thick, but the texture may be slightly different.

Jessica Brown

Home cook and food lover sharing comforting recipes inspired by family traditions and everyday joy.

Follow us on social media

You Might Also Like

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