Go Back

Applesauce Bread


  • 1 3/4 cups (250 grams/8.8 ounces) all-purpose flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150 grams/5.3 ounces) light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 large eggs
  • 1/4 cup canola , vegetable, or safflower oil
  • 1 1/4 cups (300 grams) applesauce (unsweetened or slightly sweetened)
  • 1/4 cup yogurt or whole milk
  • 1 teaspoon vanilla extract
  • 3/4 - 1 cup walnuts , pecans, dried apples, plumped raisins, or a combination, roughly chopped


  1. Preheat oven to 350F/180C degrees. Butter a 9×5-inch loaf pan.
  2. In a large bowl, mix together flour, baking soda, and salt. In a small bowl, mix together sugar, cinnamon, nutmeg, and cloves. Reserve 2 tablespoons of sugar mixture for topping the cake and add the rest to the flour mixture (please see note regarding that step). In a medium bowl, whisk together eggs, oil, applesauce, yogurt, and vanilla until well combined, then pour into flour mixture and fold just until combined. Do not over mix – the less you mix, the lighter the bread will be. Fold in nuts.
  3. Scrape batter into prepared loaf pan and sprinkle with reserved sugar topping. Bake for 45-60 minutes, until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for 10 minutes on a wire rack, then turn out from pan and let cool completely.
  4. Store bread at room temperature in an airtight container for up to 4 days. Bread can be frozen for up to 2 months. Thaw on counter, covered, or overnight in fridge.