Healthy Treat for Today: Applesauce Bread
ByWanna know the biggest problem I had with my Applesauce Bread this morning?!
I only made one loaf!
What was I thinking?!
We downed the whole loaf very quickly…
And then…”Mom, did you make anymore?”…say all the boys as they peek around in hope at all the countertops and at the oven.
So, be warned…you might want to double this recipe if you’re going to wake your family up some morning to the delicious smell of this bread baking.
And, it is a great way to wake your family…I promise!
Applesauce Bread:
1 1/2 cups whole wheat flour
3/4 cup rapadura or 1/2 cup honey
1/2 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 t. cinnamon
1/2 t. nutmeg
3/4 cup applesauce
2 eggs
1/4 cup butter, melted
Mix dry ingredients. Make a well in the center and add applesauce, eggs and butter. Stir well. Pour into a buttered bread pan or stone. Bake for 45-55 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.
Check out these cutie boys eating their Aplesauce Bread this morning…with butter melted on it…with a glass of milk…
See, Malachi has his green cell phone handy right there…ready to call someone to let them
know what a great breakfast he’s having. (Good thing he has roll-over minutes…)
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Thank you for posting this recipe. It sounds yummy; can’t wait to try it.
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A PINK iron?!!! Sounds fun, more fun than mine anyway! Thanks for stopping by & commenting on my blog.
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Yum-o! We had good breakfast this morning!
This was soooo good! (I added pecans to it too.) Thanks for sharing all these great, healthy recipes! 
MMMMM!
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Just came across this recipe. We are allergic to eggs, do you think we could make it without? I have an egg replacer powder. Just wonder what you think. Thanks so much.
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This recipe is delicious! I made it to go with our lunch the other day. Thank you for sharing it. Also, I really enjoyed your series on Real Food. I appreciate all your work and effort you put into writing that. I blogged about your bread, if you are interested in reading it @ simplycara.com.
Thanks for all the encouragement!
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Thanks so much for this recipe, we all love it!!! Last time I made it I had run out of nutmeg, I substituted pumpkin pie spice – YUM!!!!
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Oh, my son would love this! Going on the menu for next week….thanks!
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I’ve made this a few times now, and I just wanted to thank you for sharing this recipe! Our family loves it and I love that I don’t have to feel guilty while eating it (unless I eat a whole loaf by myself… then I feel a liiiiiiittle guilty. Just a little. LOL!)
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This is such a wonderful recipe! I have made it once using applesauce and once using mashed bananas (which would make it banana bread instead of applesauce bread, really). Both times it has been sooooo goooood. In fact, I like this banana bread recipe more than any other that I can recall. The texture is perfect. Thank you!
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I used your recipe today but made it with pureed peaches instead. I also had a small bit of rapadura left and used half graham flour and half white. It turned out really well. Not overly peachy. You should try it if you haven’t already.
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This looks great! I used 3 egg whites and low-sat. fat butter. It is in the oven right now!
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This looks great! I can’t wait to try it!
Thanks
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I made this yesterday for the first time and after the loaf disappeared (mostly by me) I decided to make more today. I have applesauce muffins in the oven as we speak! And since I have some bananas on the counter that would be perfect for banana bread I may try that too. I was thinking about it so I was glad to see that Rachael tried it with success! Thanks for the wonderful recipes!
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I wanted to come back and add that this has become my “go-to” muffin recipe! I’ve done applesauce muffins, banana muffins, pumpkin muffins, and even blueberry muffins (just add blueberries at the end). I love them and so do my kids. And I really love that they don’t have refined sugar. I use honey. Just wanted to say thank you again!
I made my first batch this morning with grain from my new grain mill too – thanks in part to your “letter” and some of your information. I am very grateful for you today!!!
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AMAZING! It was soo good! Unfortunately I had to use white flour but I’m SURE it will taste just as heavenly with wheat!
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Today I made this again for breakfast tomorrow with whole wheat flour … I made muffins (350 for 20 minutes) and they turned out really dry. I dont know if I overbaked them or if its dry becuase of the whole wheat flour .. can you help me?! I loved it the first time but now that i used whole wheat flour, i’m kinda disappointed
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Laura Reply:
February 18th, 2010 at 11:35 am
Hmm…what a bummer. One difference is maybe that store bought flour does tend to be different the freshly ground. Maybe next time try half white half whole wheat. I bet they’d taste great that way and at least have SOME whole wheat in them. Also, not sure how long you baked them, but I’d probably go 20 minutes at 400 degrees on the muffins.
Hope you try again and enjoy the results more!
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Thank you so much for this recipe. My kids wanted to make muffins and I have no fruit in the house because it’s nearing grocery day and this recipe was perfect as muffins!
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We make this bread often with pumpkin pie filling or apple butter, my boys love it.
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Made this Monday night with my husband. It was delish. Can’t wait to make it again. Thanks!
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