Applesauce Bread with Honey Butter
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr
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Cooling Time
30 mins
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Total Time
1 hr 40 mins
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Servings
10 servings
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Calories
340 kcal
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Cuisine
American
Applesauce Bread with Honey Butter
Description
The bread batter combines eggs, plain applesauce, granulated and brown sugars, coconut oil, sour cream, vanilla, cinnamon, nutmeg, and optional salt, producing a spiced base. Flour along with baking soda and baking powder are folded in just until blended, preserving some batter texture. Baking in a 9x5 inch pan results in a loaf with a tender crumb and subtly spiced aroma from cinnamon and nutmeg.
Honey butter is made from soft unsalted butter blended with honey and a pinch of cinnamon, providing a sweet, creamy spread that complements the bread’s flavors.
This bread slices well for serving at breakfast or alongside tea or coffee. The spices pair nicely with the fruitiness of the applesauce, creating a balanced flavor profile with moist texture.
It stores well air-tight at room temperature for several days and freezes successfully for longer storage.
Ingredients
Bread
- 2 egg large
- 1 cup applesauce plain may be substituted, consider adding more cinnamon, cinnamon flavor
- ¾ cup granulated sugar
- ½ cup coconut oil canola or vegetable oil or melted butter may be substituted, melted
- ¼ cup light brown sugar packed
- ¼ cup sour cream lite okay; Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon not teaspoon
- 1 teaspoon ground nutmeg
- pinch salt optional and to taste
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Honey Butter
- ½ cup butter extremely soft, unsalted
- ¼ cup honey or to taste
- pinch cinnamon optional and to taste
Instructions
Make the Bread
- Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
- In a large bowl, whisk together the first 7 ingredients, through optional salt.
- Add the flour, baking soda, baking powder, and stir until just combined; don’t overmix. Batter will be thick and with a few lumps. Don’t try to stir the lumps smooth.
- Turn batter out into prepared pan, smoothing the surface lightly with a spatula.
- Bake for about 56 to 63 minutes (I baked exactly 60), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the last 15 minutes of cooking, tent bread with a sheet of foil (lay it loosely over top of pan) if your bread is looking a bit darker before you anticipate the center to cook through fully; I tented mine.
- Allow bread to cool in pan on top a wire rack for at least 30 minutes before turning out onto rack to cool completely.
Honey Butter
- Combine the butter (make sure it’s extremely soft and squishy), honey, and optional cinnamon in a small bowl and whisk vigorously until smooth and fluffy.
- Extra portion will keep airtight in the fridge for at least 1 month.
Notes
- Keep bread airtight at room temperature for up to 5 days to maintain freshness.
- You may freeze the bread for up to 6 months for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 340kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 54mg | 18% |
| Sodium | 153mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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