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Applesauce Bread

This applesauce bread with cinnamon is an easy quick bread that's only subtly sweet yet contains all the flavors of fall. It's ready with just 10 minutes of effort and a little patience while it bakes. Perfect for a last-moment sugar fix or slip a slice (or two) in the kids' lunch box.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 24 slices | 2 loaves
Calories: 261 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 4 large eggs at room temperature
  • 1 1/2 cups granulated sugar
  • 3 cups applesauce store-bought or homemade applesauce, at room temperature
  • 2 sticks (8 oz) unsalted butter melted and slightly cooled, plus more for the pan
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups walnuts lightly toasted and chopped (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (176°C). Lightly butter 2 loaf pans or place paper liners in 24 cupcake or muffin tins.
  2. Toss the 4 large eggs and 1 1/2 cups granulated sugar in the bowl of a mixer fit with the paddle attachment and beat until the mixture thickens and turns the color of lemons, 2 to 3 minutes.
  3. Add first the 3 cups applesauce and then the 2 sticks (8 oz) unsalted butter and beat well, scraping down the sides of the bowl after each addition. The mixture may appear curdled but fear not, you did not just ruin your quick bread batter. Everything is fine. Just keep on going with the recipe and keep calm.
  4. Dump the 3 cups all-purpose flour, 1 tablespoon baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon in a separate bowl and mix well. Stir it into the applesauce mixture and beat to combine. Add the 2 cups walnuts, if desired, and mix well. Scrape down the sides of the bowl.
  5. Scrape the batter into the prepared loaf pans or, if making muffins, use a 2-ounce ice cream scoop or heaping tablespoon to fill the prepared tins. Bake the bread until golden brown and firm in the center, about 1 hour for loaves and 20 to 25 minutes for muffins.
  6. Let the bread cool in the pans for 5 minutes, then transfer to a wire rack and set aside to cool.

Nutrition Information

Serving 1slice Calories 261kcal (13%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 6g (30%) Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 51mg (17%) Sodium 248mg (10%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 24slices | 2 loaves

Amount Per Serving

Calories 261

% Daily Value*

Serving 1slice
Calories 261kcal 13%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 6g 30%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 51mg 17%
Sodium 248mg 10%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.