Healthy Treat for Today: Applesauce Bread

Wanna know the biggest problem I had with my Applesauce Bread this morning?!

applesauce_bread

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 sucanat or 1/2 cup honey
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon 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…)

applesaucebread2sm.JPG

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Comments

  1. Colleen says

    I made this last night but with cocount oil instead of butter and honey instead of rapadura. I also sprinkled a little raw sugar on the top at the end of baking. Delicious!

    [Reply]

    Christina Reply:

    That sounds great. I figured that I would use honey instead also, and I use coconut oil all of the time, so I may try it that way. Did you add those alterations into the ‘well’ of liquid ingredients, I’m assuming? That was my only hold up.

    [Reply]

    Laura Reply:

    Making this for the first time this afternoon & I’m thinking of adding in some ground flaxseed for extra protein and/or oatmeal. Do you think it will be too dry?

    [Reply]

    Laura Reply:

    I’m not sure, but just in case, you could add an extra egg to help add some moisture!

    Sue M Reply:

    I would probably subtract the same amount of flour that you add of ground flax. (make sure you grind the flax to a fine powder.. like flour

    [Reply]

  2. Colleen says

    I just put it all in the kitchen aid mixer and did it at once :)

    [Reply]

    Colleen Reply:

    but i did do dry first then wet…one big mix after dry and one after wet actually now that im thinking…

    [Reply]

  3. says

    I’ve made this twice & we love it! Thanks so much for a great recipe. I’m going to mention your website on my blog because I think something this great should be known to the masses! Thanks fellow titus woman:)

    [Reply]

  4. Valerie says

    Can you make this recipe after soaking the grains and how

    [Reply]

    Laura Reply:

    I’ve not tried soaking the flour in this recipe, so I’m not entirely sure!

    [Reply]

  5. Jeanne says

    Could you use maple syrup instead of honey? I’m allergic to honey and don’t readily have rapadura on hand.

    [Reply]

    Laura Reply:

    Yes, I think that would work. :)

    [Reply]

  6. Erin says

    My, my, MY! We just made this with a couple small changes and BOY is it delicious. I used fresh ground, soft whole wheat flour, half butter and half expeller-pressed coconut oil, and pear butter in place of the applesauce. I also found I only needed half the honey and it’s still plenty sweet. I’m glad I doubled the recipe, my 3 boys and I just went through an entire loaf! =) A keeper for sure.

    [Reply]

    Sue M Reply:

    The pear butter gave me a thought .. Trader Joes had Pumpkin butter, how good would that taste?
    yum..

    [Reply]

  7. Gretchen M says

    These are great as muffins as well!! It made just over 24 mini muffins, and I baked them at 350 for 12-13 minutes… PERFECT! YUM!

    [Reply]

    Dana Reply:

    Thanks for the tip! I was just going to make these and wondered about muffins.

    [Reply]

    Laura Reply:

    Great suggestion!!!

    [Reply]

    Cindy Reply:

    I was reading down through all the comments, wondering if anyone had made muffins. I’m going to try it!

    [Reply]

  8. Gretchen M says

    It also helps to actually make it with SWEETENER…Ummm, a little TOOOO healthy when you forget the honey :P…. To bad because I was making it for my mom’s group, and now I REALLY look likea frazzled mom of four!!! :)

    [Reply]

  9. Rosi says

    I just made this as muffins and they were fantastic. I made two dozen in the afternoon and by the end of dinner, there were only 5 left and I had to print the recipe twice for visitors who happened to come over when they were just coming out of the oven. Great recipe, definitely a keeper. Thanks!!

    [Reply]

  10. Linda says

    Do you happen to know how much protein is in a serving of this bread? I’m looking for new things for breakfast that have a good amount of protein.

    Thanks
    Linda

    [Reply]

    LindseyforLaura@HHM Reply:

    I am not sure how much protein it has but you could use the site saymmm.com
    to calculate it. :)

    [Reply]

    Linda Reply:

    Thanks for the suggestion. I tried it, but it comes out with crazy numbers.

    [Reply]

    LindseyforLaura@HHM Reply:

    I am just estimating on the math but 1 cup of whole wheat flour has
    16g of protein. 2 eggs would be between 10-16g. If you divide that by
    however many slices you’d get out of the loaf it may come up to about
    4g per slice. Just a guess! :)
    (20g+16g then divide by 10 or 12 slices???) Does that make sense? :)
    Math isn’t my strong suit. But if you do want high protein look to
    the recipes that call for coconut flour. Those are packed with protein and fiber1

    Linda Reply:

    Math is not my strong suit either:) Thank you for taking the time to think about it and for the coconut
    flour suggestion. If I can find some that is safe for my peanut/tree nut allergic child, I will get some.
    Thanks again!

    Linda

  11. Erin says

    I was curious what size loaf pan you have… all I have is the Pyrex loaf pans, and that bread looks substantially bigger (I can adjust easier if I know what size you have.) Thanks in advance!

    [Reply]

    LindseyforLaura@HHM Reply:

    Laura’s is a 5×9 loaf pan. :)

    [Reply]

  12. Genna H says

    Just received the Sunbeam cupcake maker for my birthday. Was a little skeptical because I don’t like to use boxed mixes, so I thought our favorite applesauce bread recipe would be the perfect 1st try. This recipe came out beautifully in it – moist and delicious just as when I make them in the oven! So now I can let my 7 year old (with supervision of course) make these too!

    [Reply]

  13. says

    I just wanted to tell you I made this yesterday a.m. for the second time…love it! It is best warm with butter. YUM!! Thanks for sharing your recipes with us! I posted a link to your blog from my blog to this recipe a few weeks ago. :)

    [Reply]

  14. Beth says

    I have made this many times and each time I do it turns out great! My family loves it. We put cream cheese on it and send it in their lunches too. Thanks for the great recipe!

    [Reply]

  15. Heather says

    I made this for the first time this morning. I did make a few changes based on our preferences- I replaced the rapadura/honey with turbinado sugar, the butter with plain greek yogurt, and the eggs with a ground flax/water mixture. It turned out great!!! I will be making this again. Thanks for the great recipe.

    [Reply]

    Heather Reply:

    Oh, and I replaced the applesauce with my homemade cinnamon applesauce.

    [Reply]

    Elana Reply:

    Heather

    I was just wondering, how much greek yogurt did you use instead of the butter. Would love to try that idea and have no idea how much to use.
    Thank you

    [Reply]

    Heather Reply:

    I replaced it at a 1:1 ration- The recipe calls for 1/4 c. melted butter so I used 1/4 of vanilla greek yougurt.

    [Reply]

  16. Elana says

    Hi. Sounds really good. Have two questions: Can you use agave syrup instead of the honey and can you substitue margerine for the butter.

    Thanks so much
    Elana

    [Reply]

    Laura Reply:

    I believe both would work, although I hesitate to recommend the margarine because it is not a healthy substitute. Maybe try coconut oil? :)

    [Reply]

  17. Carmen says

    I’m thinking I will use my homemade apple butter since I have plenty of that and no applesauce. I will just leave out the cinnamon and nutmeg. What do you think?

    [Reply]

    LindseyforLaura@HHM Reply:

    Give it a try! I am not sure if it will taste like it is missing something
    or not… It might be amazing!

    [Reply]

  18. Celeste Plunkett says

    Wondering….should it work okay for me to substitute the wheat flour for almond flour? Our family needs to eat gluten free and I am trying to learn how all the alternative flours work. I’ve always used boxed goods, so this is a challenge for me. Thanks!

    [Reply]

    Laura Reply:

    I’ve not ever used almond flour so I’m not sure it would substitute one-for-one. Let us know if you try it and it works!

    [Reply]

  19. Sarah says

    I can’t wait to try this. I have a question. What else can I use to substitute for the butter? My little one is highly allergic to dairy and both she and my husband are sensitive to coconut. I would rather not use dairy free margarine, however if that is the best choice I will use that.

    [Reply]

    Tracy Moore Reply:

    I’d bet you could use olive oil. While I prefer butter and coconut, another whole wheat bread blogger used primarily olive oil even with in her sweet breads. I’ve been to her cooking shows and it tastes just as good. I love olive oil too, but don’t think of using it in sweet breads. But it still tastes delicious!

    [Reply]

    LindseyforLaura@HHM Reply:

    You could try palm shortening as well. :)

    [Reply]

  20. Karen Dee says

    Can’t wait to try this! Have my sugar free home made applesauce and will use the yogurt instead of butter. Healthy muffins!

    [Reply]

  21. says

    Just wanted to pop on and say THANK YOU for this recipe! I had it at a friend’s house two days ago and came home and made it myself. I used white whole wheat, homemade spiced applesauce, and coconut oil in place of the butter. To die for! :)

    [Reply]

  22. Jen says

    I made this bread today and for a double batch I added 1 C. oats added to 1 C. boiling water (let sit for 10 minutes or so). It made it moist! It also is moister with 1/2 C. sour cream or plain yogurt added to a double batch! (I’ve also added both the sour cream and the oats.) This might help the people who are having it come out dry. Mine also comes out dry without the addition of sour cream or oats or both. Thanks for the recipe!

    [Reply]

  23. says

    If I were going to make this gluten free, do you know if I should use an all purpose gluten free flour blend (like Amy’s from SSGF), or is there one flour that work as well as the blend? (I know you’re not a GF website, so, maybe I should ask Amy?—-can’t expect you to be an expert on all things)!

    By the way, I love your blog!

    [Reply]

  24. says

    If I were going to make this gluten free, do you know if I should use an all purpose gluten free flour blend (like Amy’s from SSGF), or is there one flour that work as well as the blend? (I know you’re not a GF website, so, maybe I should ask Amy?—-can’t expect you to be an expert on all things)!

    By the way, I love your blog!

    Just saw your gluten free tab!

    [Reply]

  25. Pam says

    I am so glad to stumble upon your website. It has so many great recipes that even I can follow. I’m not the best cook and was very frustrated with my inability but reading over your recipes makes me feel at ease. So simple and very few ingredients, I love it. I made this bread today and I had to pat myself on the back, it looked amazing when I looked in the oven. It also smelled so delicious. I haven’t tried it yet, kinda scared but I’m hoping it tastes as good as it smelled and looked. Thank you for having a great website. I didn’t know cooking could be fun and exciting. I’m loving it so far. I have made the hash browns and plan on making different recipes this week for dinner. It’s tough as you said being on a budget. Slowly but surely I am transforming before my very eyes. Thank you!

    [Reply]

  26. shannon says

    Thanks for this one Laura! It’s been on my list to try and I learned from your lesson above and tripled it. I made 2 loaves and 12 muffins. Only had AP flour and spelt so used those with a little flax seed mixed in and served with honey butter. Very good with 2 loaves to freeze!

    [Reply]

  27. Tara says

    I just made this tonight. Followed the recipe exactly, using honey as sweetener. Its one of the best quick breads I’ve ever made! Perfect sweetness and texture. So so delicious, fast, easy. Simply awesome! Thank you!!

    [Reply]

  28. Becky Mason says

    Just wanted to say we have made this bread several times and it goes sooo quick. So yummy. A family favorite..thanks so much for this recipe!

    [Reply]

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