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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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!
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Christina Reply:
July 12th, 2011 at 9:07 am
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.
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Laura Reply:
March 12th, 2012 at 7:57 pm
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?
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Laura Reply:
March 13th, 2012 at 6:23 am
I’m not sure, but just in case, you could add an extra egg to help add some moisture!
Sue M Reply:
March 25th, 2013 at 9:16 pm
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
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I just put it all in the kitchen aid mixer and did it at once :)
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Colleen Reply:
July 12th, 2011 at 11:03 am
but i did do dry first then wet…one big mix after dry and one after wet actually now that im thinking…
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This recipe is a hit with our family! I’ve featured the recipe link on our site’s “In the Kitchen” page.
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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:)
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Can you make this recipe after soaking the grains and how
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Laura Reply:
August 13th, 2011 at 5:04 pm
I’ve not tried soaking the flour in this recipe, so I’m not entirely sure!
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Could you use maple syrup instead of honey? I’m allergic to honey and don’t readily have rapadura on hand.
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Laura Reply:
September 1st, 2011 at 1:34 pm
Yes, I think that would work. :)
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Just made this – and it’s delicious! I used honey and it’s definetly sweet :)
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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.
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Sue M Reply:
March 25th, 2013 at 9:18 pm
The pear butter gave me a thought .. Trader Joes had Pumpkin butter, how good would that taste?
yum..
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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!
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Dana Reply:
October 11th, 2011 at 7:18 am
Thanks for the tip! I was just going to make these and wondered about muffins.
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Laura Reply:
March 12th, 2012 at 7:58 pm
Great suggestion!!!
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This turned out great!!! My little one really liked it!
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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!!! :)
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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!!
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I was wondering if you can freeze this??
We make it all the time and just wasn’t sure how it would reheat.
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LindseyforLaura@HHM Reply:
November 3rd, 2011 at 11:23 am
You sure could freeze it. It should reheat just fine.
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Yep, should have doubled it! It barely lasted a day with my 3 little ones. Awesome recipe!!
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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
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LindseyforLaura@HHM Reply:
January 14th, 2012 at 1:20 pm
I am not sure how much protein it has but you could use the site saymmm.com
to calculate it. :)
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Linda Reply:
January 14th, 2012 at 4:25 pm
Thanks for the suggestion. I tried it, but it comes out with crazy numbers.
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LindseyforLaura@HHM Reply:
January 18th, 2012 at 8:19 am
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:
January 18th, 2012 at 8:42 am
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
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!
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LindseyforLaura@HHM Reply:
March 6th, 2012 at 11:20 am
Laura’s is a 5×9 loaf pan. :)
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I just found this recipe. It is fantastic! Thanks for sharing!
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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!
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I tried this recipe this morning….so moist and delicious. You really inspire me to cook even more healthy meals for my family!!
Here is the link to my blog where I mention you, along with a picture of my bread: http://justpitchingmytent.blogspot.com/2012/03/whatever-wednesday-1.html
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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. :)
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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!
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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.
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Heather Reply:
June 17th, 2012 at 7:25 am
Oh, and I replaced the applesauce with my homemade cinnamon applesauce.
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Elana Reply:
September 2nd, 2012 at 2:50 am
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
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Heather Reply:
September 2nd, 2012 at 7:02 am
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.
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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
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Laura Reply:
July 20th, 2012 at 4:40 am
I believe both would work, although I hesitate to recommend the margarine because it is not a healthy substitute. Maybe try coconut oil? :)
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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?
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LindseyforLaura@HHM Reply:
September 10th, 2012 at 9:02 am
Give it a try! I am not sure if it will taste like it is missing something
or not… It might be amazing!
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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!
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Laura Reply:
August 30th, 2012 at 4:06 pm
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!
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I need to add this to next week’s breakfast menu!
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Could this be made with grated zucchini instead of applesauce? Thanks, Joan
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Laura Reply:
August 31st, 2012 at 11:13 am
Sure can!
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You can easily turn this bread into muffins. It makes 12 muffins. They were done after 23 minutes in my oven.
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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.
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Tracy Moore Reply:
October 6th, 2012 at 5:51 pm
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!
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LindseyforLaura@HHM Reply:
October 18th, 2012 at 10:16 am
You could try palm shortening as well. :)
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Can’t wait to try this! Have my sugar free home made applesauce and will use the yogurt instead of butter. Healthy muffins!
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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! :)
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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!
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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!
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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!
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