Applesauce Bread

Okay, so actually this recipe is called Applesauce Loaf, but that name just doesn’t do it justice.  It makes it sound vaguely gross, like meatloaf (I’m not saying meatloaf is necessarily gross, but it sure sounds like it is).  This recipe is really similar to Banana Bread, so to call it Applesauce Bread makes much more sense to me.  In fact, both recipes go really well together.  My mother almost always made both at the same time and while I like Banana Bread just fine, it’s the Applesauce Bread that I could never get enough of.

This recipe is perfect for this time of year.  It’s sweet and lightly spiced with cinnamon and nutmeg, so it’s a great start to nice fall day.  We don’t have fall down here in Florida, which is why I always make applesauce bread and similar recipes this time of year.  If it can’t actually look/feel like the season, then I can at least make things that remind me of it. 

This recipe keeps really well and makes a super easy (only takes about 15 minutes to whip it up) and delicious present when the holiday season comes around.  It tastes great toasted with some butter on top or, even better, top it with some applesauce or apple butter.  Yum!

Applesauce Bread

Applesauce Bread

from Back to the Cutting Board

Breakfast | Servings: 1 loaf
Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour 15 min


  • 1/2 cup (1 stick) butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 3/4 cups flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 cup sweetened applesauce


  1. Preheat oven to 350 degrees (F). Grease a 9x5x3-inch loaf pan.
  2. In a mixer bowl cream the butter, gradually adding the sugar, until light and fluffy. Add eggs and beat until well combined.
  3. In a separate bowl combine all the dry ingredients.
  4. Mix in half the dry mixture with the butter mixture. Then add in 1/2 cup of applesauce and combine. Repeat with remaining dry mixture and 1/2 cup of applesauce, mixing after each.
  5. Pour into pan. Bake for about 1 hour. It should be a nice golden brown and a toothpick will come out clean. Cool 10 minutes and remove from pan.

Wrap the loaf up in plastic or foil to keep it fresh.