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Moist old-fashioned applesauce bread with warm spices and a crumb topping.

Old-Fashioned Applesauce Bread

This tender, lightly spiced applesauce bread is a cozy, dependable loaf that's perfect for brunch or breakfast, and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups unsweetened applesauce Best to use unsweetened to control sugar levels.
  • 0.5 cups neutral oil or melted unsalted butter Use oil for tenderness, or butter for flavor.
  • 2 large eggs, room temperature Room temperature eggs mix better.
  • 0.75 cups granulated sugar
  • 0.25 cups brown sugar, packed
  • 2 cups all-purpose flour, spooned and leveled You can replace this with a gluten-free blend if needed.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon Cinnamon enhances flavor.
  • 0.25 teaspoon ground nutmeg or allspice For added spice.
  • 0.5 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped walnuts or pecans, optional Can substitute with other mix-ins like raisins or diced apple.
  • 0.5 cup raisins, optional
  • 1 small apple, finely diced, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the applesauce, oil or melted butter, eggs, granulated sugar, brown sugar, and vanilla until smooth.
  3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  5. Fold in any optional mix-ins such as walnuts, raisins, or diced apple.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  3. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.

Notes

For neat slices, use a serrated knife. Store the cooled loaf in an airtight container or wrapped in foil to keep the crust soft. It tastes even better on the second day.