Description
Applesauce Bread is a moist and flavorful quick bread made with applesauce, eggs, and a hint of cinnamon, perfect for breakfast or a snack. This recipe yields tender loaves or muffins with a subtle sweetness and optional toasted walnuts for added crunch.
Ingredients
Scale
Wet Ingredients
- 4 large eggs (at room temperature)
- 3 cups applesauce
- 2 sticks (8 oz) unsalted butter, melted and slightly cooled (plus more for the pan)
Dry Ingredients
- 1 1/2 cups granulated sugar
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
Optional
- 2 cups walnuts, lightly toasted and chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (176°C). Lightly butter two 9×5-inch loaf pans or line 24 cupcake or muffin tins with paper liners for muffins.
- Beat Eggs and Sugar: In the bowl of a mixer fitted with the paddle attachment, beat the 4 large eggs and 1 1/2 cups granulated sugar until the mixture thickens and turns a pale lemon color, about 2 to 3 minutes.
- Add Applesauce and Butter: Add the 3 cups applesauce to the egg mixture, followed by the 2 sticks of melted unsalted butter. Beat well after each addition, scraping down the sides of the bowl. The batter may look curdled, but this is normal—keep mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the 3 cups all-purpose flour, 1 tablespoon baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet applesauce mixture and beat to combine thoroughly. If using, fold in the 2 cups of lightly toasted and chopped walnuts. Scrape down the sides of the bowl to ensure an even mixture.
- Fill Pans and Bake: Pour the batter into the prepared loaf pans or use a 2-ounce ice cream scoop or heaping tablespoon to fill the muffin tins. Bake in the preheated oven until the bread is golden brown and firm in the center—about 1 hour for loaves or 20 to 25 minutes for muffins.
- Cool the Bread: Allow the bread to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before slicing or serving.
Notes
- Applesauce can be unsweetened or sweetened depending on your sweetness preference.
- Using room temperature eggs helps achieve a smooth batter.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, watching closely to avoid burning.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Store bread wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.
