Applesauce Bread

This started out as a modified banana bread recipe. 
It's even easier to make.

   2019 April 6      Food   Desserts


So you've got this banana bread recipe, and what would happen if you substitute apple sauce for the bananas?

Would it make applesauce bread?

Yep, it would.  All I had to do was adjust it for the different moisture content of applesauce.  That, and add a few spices.

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In This Article

Gearing Up


What This Bread Is Not


Do This Before Baking

Baking The Applesauce Bread


Gearing Up

Ditch the aluminum and the non-stick... get a couple of stainless steel loaf pans.   (Black sheet steel would be good, too, but a lot of old blackened "steel" bakeware is actually aluminized.)

Mixing bowls are essential;  also preferably stainless.   Try this link.

Measuring cups & spoons, also required:  you'll need 1 cup, 1/2 cup, 1/4 cup, 1 tsp, and also 1/4 and 1/2 tsp.  This set covers all the basics.  You'll also need a mini measuring spoon set;  try this measuring spoon set.  Dash = 1/8 tsp; Pinch = 1/16 tsp; Smidgen = 1/32 tsp.  Essential.

Silicone spatula:  one of the most useful kitchen tools, ever.  Get a set of them;  you'll use 'em for a lot of cooking and baking, not just applesauce bread.

It also helps if you have a heavy duty whisk and a decent, stout wooden spoon.

We'll look at the applesauce bread ingredients in the next section.

The Ingredients

Before mixing anything together, here's a list of what we're going to need:

2 1/2 cups of unbleached all-purpose flour, preferably organic.

1 teaspoon of baking soda

1 teaspoon of aluminum-free baking powder.  Be sure to get the aluminum-free variety;  regular baking powder will eventually trash your small intestine and probably your nervous system, too.  This was known since at least the early 20th century. 

3/4 teaspoon of salt.  Again, get the variety that has no aluminum compounds added.  Look for "calcium silicate" as the flowing agent.

1/4 cup of sour milk.  (Down from 1/2 cup in the banana bread recipe, to adjust for water content of the applesauce.)  Add 1/4 tsp of cider vinegar to 1/4 cup of milk to sour it immediately.  The cider vinegar also enhances the flavor of this recipe.

2 eggs

1 cup applesauce.  I used cinnamon applesauce.

1/2 cup extra-light olive oil. (Wish they wouldn't package this in plastic containers.  Bad for a couple of reasons.)  Olive oil instead of butter, because it was easier and faster to mix it in with the other ingredients.

1 cup of sugar, preferably raw cane sugar, which has a slight brown-sugar taste.

The spices: 1/4 tsp cinnamon, 1/4 tsp allspice, 1/32 tsp nutmeg, 1/32 tsp ground cloves.  If you're not using cinnamon applesauce, increase the cinnamon to 1/2 teaspoon.

We're not going to mix any of these yet.  First, get ready with two mixing bowls.

What This Bread Is Not

It's not "everything that everyone wants it to be".  No recipe is.  Some people might want more sugar, more cinnamon, etc., etc.

This is a good, basic applesauce bread recipe.  The flavor and consistency are very much in line with old-fashioned baking sensibilities:  not overly sweet, not overly spiced. 


This is even simpler than the banana bread recipe

Mixing Bowl 1:  flour, salt, baking powder, baking soda, and spices.  Stir them together evenly.

Mixing Bowl 2:  sugar, sour milk, eggs, applesauce, oil.  Beat the eggs with a whisk and blend everything together.

Then, slowly add the contents of Bowl 1 to Bowl 2.  Blend the dry ingredients in as you go, using a cake mixing spatula, a stout wooden spoon, or a heavy whisk.

By now you should have a nice, smooth, thick batter. 

Do This Before Baking

Be sure to grease the loaf pan with butter or coconut oil. 

When you put the batter in the loaf pan, don't flatten it out too much.  Make it slightly domed or peaked in the center. 

If you try baking it with the batter flattened out, the loaf will go all sideways when it rises. 

Baking The Applesauce Bread

Actual oven temperature:  300 Fahrenheit. 

Baking time:  80 to 90 minutes.

A couple degrees will not make a huge difference, but 25 degrees will;  50 is way off.  At 350 the loaf will brown too quickly on the outside before the inside is done.

Test for doneness with a wooden toothpick.  Nothing should stick to it.  When it's done, let loaf cool in pan for 30-60 minutes, then remove from pan and place on a cooling rack.

By the way, the top will always split.  That's what happens with a proper quick bread recipe.  Some people might want to correct this by making undersized loaves, adding exotic ingredients, etc.  Don't worry about it.  This is what these breads are supposed to look like.  In baking and many other areas, there were things that were perceived as problems in need of a technological solution.  In modern times we've tried to solve them with all kinds of thickeners, brighteners, texturing agents, fragrances, etc.  And in doing that, it created numerous additional problems.

If it's really important to you that the bread doesn't have a split top, just make it into muffins instead.  (Baking time is shorter, but I can't remember how much.)

Thought for the day:

Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls   (Jer. 6:16)


This is how I make applesauce bread.  I hope you enjoy it.

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