One-Bowl Applesauce Bread

This Applesauce Bread comes together in one bowl in just minutes and bakes up into the most delicious quick bread. It is lightly spiced, super moist, and freezes beautifully.

Applesauce Bread

I love quick and easy breads that come together in one bowl with just a wooden spoon, and this applesauce bread is our new favorite one to add to the list. Like my classic Banana Bread, this bread is moist and tender and gets most of its flavor from the fruit that’s in the mix. The apple flavor comes right through and the cinnamon adds a pleasant spice, which makes it an ideal bread for fall and winter … or any day when you’re craving some coziness.

The key to this bread is to use an applesauce that tastes really good. That’s really it! The method is super simple, and once cooled, it’s easy to slice to serve or to store for future days (or weeks if you freeze it).

This is a perfect make-ahead breakfast, it works as a side dish on Thanksgiving and other holidays, and it’s also a delicious snack. We love it with butter, cream cheese, and peanut butter equally.

(You may also like my Applesauce Muffins and Applesauce Cake.)

Ingredients You Need

Below is a look at the ingredients you need to make this recipe so you know what to pick up at the store and have on hand for easy baking.

• Applesauce: The primary flavor in this quick bread is applesauce, so be sure to use one with a flavor that you like when tasting it by itself. You can use jarred store-bought applesauce or Homemade Applesauce.
• Butter: I use unsalted butter in my baking, and we use it here to add moisture and a tender crumb.
• Eggs: Eggs help ensure that the bread holds together nicely and add structure and protein. If you want to make this bread without eggs, you’ll want to use a liquid egg replacer if possible.
• Vanilla extract: You can use pure or artificial vanilla extract. The flavor pairs really nicely with the flavor of the apple.
• Whole wheat flour: I like using whole wheat flour here because it can handle the large volume of wet ingredients and bake up evenly through the center of the bread. It also has fiber and whole grains, which is a nice element.
• Sugar: I sweeten this bread with a modest amount of sugar to ensure it tastes sweet overall. You can reduce the amount a little if you prefer.
• Baking soda: The key to this bread baking through and rising properly is to use fresh, active baking soda.
• Cinnamon: I like to add cinnamon to this recipe to enhance the cozy, spiced flavor. You can add a pinch of ginger, too, if you’d like.

Step-by-Step Instructions

Below is an overview of the recipe process so you know what to expect. Scroll down to the end of the post for the full amounts and timing on the recipe.

1. Preheat the oven and grease a 9×5-inch pan with nonstick spray. Add the wet ingredients to a large bowl. Stir to combine.
2. Stir in the dry ingredients. Stir gently to combine fully.
3. Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake until golden brown and a cake tester or toothpick inserted into the center comes out clean.
4. Let cool on a wire rack before slicing.

You can sprinkle the top of the bread with coarse sugar or demerara sugar to add a hint of sparkle if desired.

How to Store

Store any leftovers, once fully cooled, wrapped in plastic wrap and in an airtight container at room temperature for 3 days, in the fridge for 5 days, or frozen for up to 6 months. You can freeze slices, once cooled, in a zip-top storage bag with as much air removed as possible. Thaw in the fridge or at room temperature.

Best Tips for Success

• Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
• Use all all-purpose flour if desired. You may need to cover with foil and bake for 5-10 more minutes to bake through completely in the center. Test with a cake tester to be sure it’s baked.
• Add ½ cup chocolate chips or raisins to the batter if desired.
• Add a pinch of ground ginger for more warm spice flavor.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 350 degrees F and grease a 9×5-inch pan with nonstick spray.

• Add the applesauce, butter, eggs, and vanilla to a large bowl. Stir to combine.

• Stir in the flour, sugar, baking soda, cinnamon, and salt. Stir gently to combine fully.

• Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 55-60 minutes or until golden brown and a cake tester inserted into the center comes out clean.

• Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.

• Slice and serve.

• Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or in the freezer for up to 6 months. You can freeze slices, once cooled, in a zip-top storage bag with as much air removed as possible. Thaw in the fridge or at room temperature.
• Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
• Use all all-purpose flour if desired. You may need to cover with foil and bake for 5-10 more minutes to bake through completely in the center. Test with a cake tester to be sure it’s baked.
• Add ½ cup chocolate chips to the batter if desired.
• Mash the bananas very smooth with a fork or a potato masher. 

Serving: 1slice, Calories: 310kcal, Carbohydrates: 44g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 71mg, Sodium: 302mg, Potassium: 321mg, Fiber: 5g, Sugar: 18g, Vitamin A: 475IU, Vitamin C: 6mg, Calcium: 27mg, Iron: 1mg