Applesauce Bread No Eggs Or Butter

Love baking with applesauce? You’ve got to try my applesauce brownies, applesauce cookies, or apple blondies next! When the weather cools down, my oven goes into overdrive. If my family ever can’t find me, they know I’m probably getting my bake on. At the beginning of fall, we always have an abundance of homemade applesauce. And since I can never say no to a breakfast bread recipe, I always make a loaf of apple bread!

Why I love this recipe

A good use of leftover applesauce. On the rare occasion I have too much applesauce lying around, I love using it to make bread. It’s actually healthy. There’s no butter, dairy, or eggs needed, and only the smallest amount of oil is used to make a light and moist bread. Make it diet-friendly. It’s already vegan, and with simple swaps, it can be gluten-free AND sugar-free! A gorgeous texture. The applesauce adds moisture, giving the bread a tender crumb and the perfect bite.

Ingredients needed

Flour. Nothing fancy is needed here, just regular all-purpose flour. You can also use whole wheat flour for extra fiber. Coconut sugar. Sweetens the bread but also gives it a light molasses flavor. Brown sugar or white sugar can be substituted. Cinnamon and nutmeg. Two warming spices that perfectly complement apple flavor. Baking soda and baking powder. Both leavening agents are used to give the bread rise and fluffiness. Salt. Enhances the sweetness. Unsweetened applesauce. Make sure it’s plain and unsweetened, as we’re adding plenty of sugar. Apple cider vinegar. Interacts with the baking soda as eggs would. Oil. Use any neutral-flavored oil, like vegetable oil or coconut oil. Water. To mix everything together. I also tested unsweetened almond milk, but I found water to be just as effective. Walnuts and raisins. Optional, but there’s something special about walnuts and raisins in sweet bread!

How to make applesauce bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I’ve made this recipe 2x so far. It’s very easy and makes a beautiful loaf.” – Diane Step 1- Prep work. Preheat the oven to 180C/350F. Grease a 9×5-inch loaf pan and line it with parchment paper. Step 2- Mix. In a large bowl, combine the dry ingredients (minus the mix-ins). In a separate bowl, stir together the wet ingredients until combined. Combine the wet and dry ingredients, then fold in the raisins and nuts. Step 3- Bake. Transfer to the loaf pan and bake for 50-60 minutes or until a toothpick comes out just clean. Step 4- Cool. Remove from the oven and cool for 10 minutes before carefully transferring to a wire rack to cool completely.

Arman’s recipe tips

Use smooth, not chunky, applesauce. It should be very smooth, almost like a thick liquid. If it’s chunky, give it a quick blend. Leave some parchment sticking out the sides. For easier removal. Make applesauce muffins! Pour the batter into a 12-count muffin pan lined with muffin liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.

Storage instructions

To store: Store leftover bread in an airtight container at room temperature for 3-4 days or in the refrigerator for two weeks.

Gluten-free. Use a gluten-free flour blend with xanthan gum added. Sugar-free. Swap the sugar for a brown sugar substitute. Add more spices. Use apple pie spice, pumpkin pie spice, or chai spice for a bolder spice flavor. Use different mix-ins. Try pecans, chocolate chips, or coconut flakes.

To freeze: Freeze leftover slices in a freezer bag for up to three months.