OLD-FASHIONED APPLESAUCE BREAD saved my mornings more times than I can count. Maybe you have applesauce hanging out in the fridge, or you just want something cozy without a ton of effort. This loaf is tender, lightly spiced, and totally dependable. It mixes in one bowl, makes the kitchen smell like fall, and tastes even better the next day. If you love simple baking that still feels special, this one’s your new best friend. 
The Story Behind This Recipe
I’m Alexandraa, the cook behind this OLD-FASHIONED APPLESAUCE BREAD. On a rainy weekend, I dialed in the flavors so it’s easy and full of comfort vibes. OLD-FASHIONED APPLESAUCE BREAD saved my mornings more times than I can count. Maybe you have applesauce hanging out in the fridge, or you just want something…
A solid brunch and breakfast recipe
I love a recipe that can do it all, and this one fits any kind of morning. Brunch with friends? Slice it thick, add a pat of butter, done. School mornings? It packs nicely and still tastes soft at lunch. Holiday spreads? It earns its spot next to the coffee and fruit without stealing the show.
OLD-FASHIONED APPLESAUCE BREAD is especially great because it stays moist without feeling heavy. The applesauce locks in tenderness while the cinnamon makes your whole place smell like you have your life together. I usually serve mine warm with a little salted butter, but it’s also amazing with a thin layer of cream cheese for extra richness.
If you’re planning a bigger spread, pair it with eggs or yogurt. Or go sweet and add a second loaf like country apple fritter bread for a cozy, apple-forward brunch table. Whatever the plan, this loaf brings calm to busy mornings and comfort to quiet ones. 
Steps to make applesauce bread
Ingredients
- 1 and 1/2 cups unsweetened applesauce
- 1/2 cup neutral oil or melted unsalted butter
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 cups all-purpose flour, spooned and leveled
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg or allspice
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans, 1/2 cup raisins, or 1 small apple finely diced
Equipment
You’ll need a 9 by 5 inch loaf pan, two bowls if you prefer to whisk dry and wet separately, and a whisk or spatula. Parchment helps with easy removal, but greasing the pan well works too.
Directions
Preheat your oven to 350 F. Grease your loaf pan and line it with a parchment sling so you can lift the bread right out. That little move makes a big difference when you’re hungry and impatient.
Whisk the applesauce, oil or melted butter, eggs, both sugars, and vanilla in a large bowl until smooth. It should look creamy and well combined. In another bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet and gently fold until just combined. Don’t overmix. A few faint streaks of flour are fine.
Fold in any mix-ins you like. I often do 1/2 cup toasted walnuts for crunch, or raisins for a little chewy sweetness. If you want a subtle swirl, sprinkle a teaspoon of cinnamon sugar over the top of the batter and lightly run a knife through it. If you’re into cozy swirls, you’ll probably love the vibe of Amish cinnamon bread too.
Pour the batter into the pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick comes out clean with a few moist crumbs. The top will be a pretty golden brown and your kitchen will smell incredible. Cool in the pan 10 minutes, then lift it out and cool on a rack. I know it’s hard, but let it rest another hour before slicing if you can. It sets up beautifully.
“I made this on a rainy Sunday and my family ate half the loaf before it cooled. Not too sweet, perfect with coffee, and it turned out great even though I swapped half the oil for yogurt.”
Tip for neat slices: use a serrated knife and a light sawing motion. And if you want to keep the crust soft, store the cooled loaf in an airtight container or wrapped in foil.
OLD-FASHIONED APPLESAUCE BREAD is a keeper because it’s simple, forgiving, and still feels special. I’ve made it with pantry basics during busy weeks and it never lets me down.
Variations and Substitutions
One of the reasons I come back to this loaf is how flexible it is. You can adjust sweetness, swap fats, and play with texture without losing the soul of the bread. Here’s what works well for me.
Flour: All-purpose is the classic choice. For a heartier feel, use 1 cup all-purpose and 1 cup white whole wheat. If you need gluten free, use a good 1:1 baking blend and add an extra tablespoon of oil to keep it moist.
Fat: Oil makes the crumb extra tender, while butter brings flavor. I sometimes do half butter and half oil for the best of both. If you want to cut the fat, replace 1/4 cup oil with plain Greek yogurt. It still bakes up soft.
Sweetness: Use 1 cup total sugar if you like a sweeter loaf. For a gentle sweetness, stick to the 3/4 cup plus a little brown sugar. Coconut sugar also works if you prefer a deeper caramel note.
Spices: Cinnamon is a must, but you can boost it with 1/8 teaspoon cloves or cardamom. If you like more spice, add another 1/2 teaspoon cinnamon. I love a tiny splash of almond extract sometimes. It makes people wonder what your secret is.
Mix-ins: Try raisins, chopped dates, pecans, or diced apple. Chocolate chips are fun for kids, especially mini chips so they spread nicely. For a breakfast treat that leans dessert, check out hawaiian banana bread as a playful spin for another day.
Toppings: Sprinkle the batter with coarse sugar for a crunchy lid, or swirl in a spoon of cinnamon sugar for a bakery-style look. If you’re in the mood for a sweeter bake, you might enjoy something like a cinnamon donut bread delight on the weekend.
Applesauce: Unsweetened is best so you control the sugar. If all you have is sweetened, just reduce your granulated sugar by a few tablespoons.
The best part is you can tweak it and it still bakes like a champ. Once you’ve got your favorite version, write it down and never look back.
How to store Cinnamon Applesauce Quick Bread
Quick breads taste even better on day two, so storage matters. Here’s how to keep each slice soft and flavorful without getting soggy.
Freezing and Reheating, made easy
- Room temp: Wrap the cooled loaf in foil or store in an airtight container for up to 3 days. Keep it in a cool spot away from sunlight.
- Fridge: If your kitchen runs warm, refrigerate it in a sealed container for up to 1 week. Bring slices to room temp before serving for the best texture.
- Freeze whole loaf: Wrap tightly in plastic, then in foil, and freeze up to 3 months. Thaw in the fridge overnight.
- Freeze slices: Separate slices with parchment, place in a freezer bag, and squeeze out air. Warm single slices in the microwave 10 to 15 seconds or in a 300 F oven for 6 to 8 minutes.
- Keep it soft: Place a piece of parchment between the loaf and the lid of your container to prevent condensation.
For a giftable loaf, slice, wrap two pieces together, and tie with twine. It looks thoughtful and stays fresh. OLD-FASHIONED APPLESAUCE BREAD makes a comforting little care package for neighbors or new parents.
Quick Bread Bake Times
Pan sizes and doneness
Ovens vary, so start checking early and trust what you see and smell. Here’s a helpful guide for this batter at 350 F:
9 by 5 inch loaf pan: 55 to 65 minutes. The center should rise and set, and a toothpick should come out with a few moist crumbs.
8 by 4 inch loaf pan: 50 to 60 minutes. This loaf will be taller and slightly domed.
Mini loaves: 22 to 28 minutes, depending on the exact size of your pans. Check at 20 minutes to be safe.
Muffins: 18 to 22 minutes. Fill cups about 3/4 full and rotate the pan halfway through baking. Muffins are a fast route to warm slices if you’re short on time.
What to look for: The top should spring back when lightly pressed, and the edges will pull slightly from the pan. If you have an instant read thermometer, the center of quick breads is usually done around 200 to 205 F.
Convection ovens run hotter, so reduce the temperature by 25 F and check early. Let the loaf cool in the pan for 10 minutes before moving it to a rack so it doesn’t break. If you love baking projects, browse more in my bread collection and keep your oven busy.
Once you get the feel for doneness, you’ll bake OLD-FASHIONED APPLESAUCE BREAD almost on instinct. That’s when baking gets fun.
Common Questions
Can I use chunky applesauce? Yes. It adds little apple bits that taste great. If the chunks are big, lightly mash them so the batter spreads evenly.
How do I prevent a gummy center? Measure flour carefully, mix gently, and let the loaf cool before slicing. If your loaf pan is very dark, reduce the oven heat by 10 to 15 degrees.
Can I make it dairy free? Absolutely. Use oil instead of butter and skip the yogurt swap. The loaf still turns out tender.
What’s the best way to add a cinnamon swirl? Pour half the batter into the pan, sprinkle 1 to 2 teaspoons cinnamon sugar, add the rest, and swirl lightly with a knife. Don’t overdo it or you’ll lose the pretty ribbons.
Does this recipe double well? It does. Mix each batch separately for the best texture, or use a big bowl and fold gently. Bake in two pans and rotate halfway through.
A cozy little wrap-up for your kitchen
If you’ve been craving a reliable bake that’s simple, fragrant, and perfect any time of day, OLD-FASHIONED APPLESAUCE BREAD is your sign to preheat the oven. It’s pantry friendly, kid friendly, and just fancy enough for guests. If you like comparing styles, you might enjoy this trusted Spiced Applesauce Bread Recipe and the thoughtful tips in Cinnamon Applesauce Bread – Vintage Kitchen Notes. They’re both helpful reads if you want to tweak spices or bake times. I hope this loaf lands in your regular rotation and makes your kitchen feel like home.
Old-Fashioned Applesauce Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the applesauce, oil or melted butter, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold in any optional mix-ins such as walnuts, raisins, or diced apple.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
