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…)
Thank you for posting this recipe. It sounds yummy; can’t wait to try it. :)
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dot Reply:
May 28th, 2010 at 7:51 pm
the recipe doesn’t say what to do with the honey?
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Laura Reply:
June 10th, 2010 at 7:28 pm
If you’re using honey instead of rapadura/sucanat…just add it with the liquid ingredients.
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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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So happy to have found your site! You have inspired me to get healthier and get into the kitchen more! Made this recipe and it was SOOO SIMPLE! I have recommended it to everyone I know! My kids loved it and we are not a healthy family…so that’s so awesome when they like something that’s good for them! I also made the mini apple pies! They are in the freezer now! Can’t wait to have them later tonight! What a blessing you have been to this family! :)
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This is SOOOO good! It looked delicious and so I went ahead and took your advice to double the batch! My husband and daughter are sitting at the table and can’t get enough! :-) Yum!! Thanks for the recipe! I used fresh ground flour from the farmers market (hard red wheat), local raw honey, and I made the applesauce from scratch with granny smith apples, cinnamon, and another touch of honey). Yeah for applesauce bread! (Why didn’t I ever think of making it? :-
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We just made these and they were sooo good!!! Thanks for sharing the recipe!
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you were so right, should have made more loafs…….it was gone before i could try it, but the good news, my hubby and son devoured it………..so obviously will be making more. I love your recipes……..it makes me feel like a chef, lol.
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I just made this last night and popped it in the oven this morning…it DID smell so good and we all enjoyed it. I did double it and it was the perfect amount with a slice or two left to go with my coffee tomorrow morning. (; Thanks for sharing this great recipe.
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Its in the oven now and it smells fabulous! thank you
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The recipe doesn’t include soaking directions, but I found them another page on this site for quick breads. I soaked butter, flour, and a little buttermilk, wasn’t sure how much buttermilk to use?? I soaked overnight and used “just enough” buttermilk. I am new to this soaking thing, and I followed the directions, but it was really hard to combine ingredients later.I had a lot of flour lumps, and didn’t get the rise I would have liked. Also, the bread had a lot of trouble coming out the pan. Any advice? I used honey instead of rapadura. It sure did smell good baking though!
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Laura Reply:
October 5th, 2010 at 4:25 pm
Hmm, maybe use more buttermilk next time to make the mixture a little bit sloppier (but not too sloppy) and you could add the butter too. Just make sure the butter has cooled off after you melt it so that it won’t kill the culture in the buttermilk.
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Christy Reply:
March 18th, 2011 at 3:30 pm
I’m trying to figure out how to soak this. If I soak the butter, flour, and a little buttermilk… how much is a little? lol Also, do I then need to take something else out of the recipe so that its not too watery? Actually I’d use kefir to soak… Its just not quite making sense to me though. Thanks for any help!
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Laura Reply:
April 5th, 2011 at 7:19 pm
I’d say just add 2-3 Tablespoons of buttermilk (or kefir) would do the trick. I don’t think it will be too watery that way.
Great recipe! Easy to make and it goes fast. I will be making this again.
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My family devours your Applesauce Bread whenever I make it! Thank you Laura (my husband thanks you to)! Tonight I made them as muffins, and they turned out terrific. I doubled the recipe, greased the muffin tin (because I figured that they would stick to paper liners) and baked them for 17 minutes at 350 degrees. They were delicious and not dry at all. A double batch yielded 20 muffins.
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Thank you for making me the most popular person in my house today! I took your advice and made a double batch. All four of my men LOVED IT!!!!!!!!!!!!
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This is the most moist and delicious bread! I used apple butter that someone had made for me in place of the applesauce and it was so wonderful! Will definitely make again and again!
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Just discovered this recipe and we made it for breakfast – yum! I used maple syrup instead of honey. Delicious.
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This bread is AWESOME!!! I’ve made it probably four times in the last 2 weeks and it wasn’t enough! Must quadruple this recipe if I want it to last around here. :)
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This is terrific! The only change I made was use 1/2 cup sucuanat and 1/4 c. dark brown sugar (my family is still getting used to the flavor of sucunat). This turned out fabulous – definitely making a double batch next time.
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I’m making this bread right now. I had some store bought applesauce that I had to use up and thought this would be perfect. I’m so excited to taste it since its gotten so many rave reviews. I love getting new ideas for easy but healhty breakfasts for my kiddos. :0)
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I only made one loaf to try it out and its all gone. Kids loved it. I love the whole site and look forward to trying alot more of the recipes.
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Will be making this when my pumpkin bread gets done baking :) Thanks for sharing!
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Just made these into muffins using organic brown rice flour. Turn out perfect, soooooo good!!!
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I’m super bummed because I made this bread and while cooking my whole house smelled amazing, the bread smelled amazing when it came out too. However, my loaf was a lot light than yours is in the picture and it was really dry for some reason, and not much taste. The smell far exceeded the taste. Any suggestions? I’d love to make it again but would like a moister sweeter taste.
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Laura Reply:
December 18th, 2010 at 7:45 pm
Did you use rapadura/sucanat…or honey? Maybe you can add a few tablespoons more next time? Honey makes it more moist than rapadura, but both should make it sweet enough. Hmmm…
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Do you use regular (sweetened) applesauce or no sugar added applesauce? This sounds delicious & my dad loves applesauce cake so I bet he would like applesauce bread as a nice surprise for Christmas! :)
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Laura Reply:
December 21st, 2010 at 9:14 pm
I use unsweetened applesauce.
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This is a new staple in our family! Thank you for the recipe! I’m up at 4am to make it for my dad who is visiting! This is so delicious! We like put melted butter and sugar on top right when it’s fresh out of the oven. Bad I know, but yummy!
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Made this the other night for a snack! kids loved it. will add nuts next time i think, and a bit more honey. You make feeding my kids healthy food so much easier!!!! :)
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Thank you for sharing this recipe, it was really easy and the bread turned out great! I used all-purpose flour instead of whole wheat and put some dried cranberries, soooo delicious!
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Mmmmm its in the oven right now! Cannot wait to try this out! =] I love finding things to make on here that my 14 month old will like. She likes applesauce, she likes bread. Seems like a win win for us!
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I just made this with my boys tonight. We used the honey as suggested. It was so good! I definitely need to double-up next time! :)
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I just recently found your site and have been baking my way through your sweet treats. Thank you for posting such delicious and healthy foods. Our whole family has been enjoying them. Also, I linked your Applesauce bread to my family blog, I hope you don’t mind!
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We LOVE this recipe!
I leave out the butter and use a full cup of applesauce – or pumpkin or roasted butternut squash. I also add raisins or currants – it always disappears!
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Why would you call this healthy? Its got a lot of calories… @ 270 per serving & has butter when many applesauce recipes allow us to get rid of that heinous source of high calorie fat? There are so many truly healthy alternatives… butter free… and at about 70 cal per serving out there – plus, after having tried both – taste better.
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Laura Reply:
March 22nd, 2011 at 7:22 pm
I realize that many people are opposed to the use of real butter and feel that it is unhealthy. I disagree with this idea and do not hesitate to use whole, real foods including butter. You can certainly substitute applesauce for the butter and this recipe will work just fine.
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So Laura, when your bread recipes call for whole wheat….are you mainly using hard white and not hard red? When would you use the hard red?
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Laura Reply:
April 27th, 2011 at 7:59 pm
I use mainly hard white wheat. You CAN use hard red for any of them, I just really don’t prefer the taste or heaviness of it.
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I have made this bread into several muffins many times. A few weeks ago, I added about 1 cup of frozen blueberries. Nummers. This week I added 1/2 cup of diced cranberries and the juice and zest of one small orange. Nummers again. The next time I make them, I am going to add some frozen blackberries.
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Made it last night and it was delicious. My kids and their friends kept coming back for seconds (and thirds). Thank you for posting this!
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