Applesauce and Spice Bread Recipe (Whole Wheat, Maple Sweetened, Dairy Free)
A moist and tender loaf bursting with flavor, this applesauce and spice bread recipe may just be your new food obsession. Though made with whole wheat and sweetened only with maple syrup, you don’t have to feel guilty about it! It’s one more easy bread in our continuing series of best bread recipes.
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I’m back with another easy and healthy quick bread perfect for fall – an applesauce and spice bread recipe that packs a punch with flavor from cinnamon, ginger, allspice, and nutmeg – otherwise known as pumpkin pie spice when mixed together. Apples and pumpkin pie spice together? Not being a pumpkin lover this combo seems like a match made in heaven – and it is! (I know – the emphasis on pumpkin foods in the fall is torture for me…)
When I was developing this recipe I thought about what kind of sweetener would complement the spices the best – and what could make it a healthy snack option. I tried maple syrup and it was definitely the winner.
Even though you can most definitely make this bread any time of the year, apples + pumpkin pie spice + maple syrup pretty much sounds like a perfect fall blend, doesn’t it? When you’re baking this and filling the house with delicious scents while the wind blows the leaves outside…well, that’s a lovely, cozy picture with all the autumn feels.
As you can see, I added chopped nuts (walnuts) to this loaf because I love nuts in breads like this. It’s totally optional, though, since I know some people can’t have nuts and sometimes you may not have nuts on hand. I do like the added protein and omega-3s that walnuts provide, though honestly, I just like the flavor most.
My favorite way to eat this is with a cup of black tea (with a splash of milk) in the afternoon. Brian likes to toast it and spread it with peanut butter for breakfast.
To make a whole loaf last in our house and not go bad, I let it cool, slice it, and then freeze the slices in packages of three or four. That’s enough for us to have a few days of bread for breakfast or snacks and the rest stores safely in the freezer.
Like most sweet quick breads, this freezes beautifully which keeps it fresher than if the slices were stored at room temperature or in the fridge (which dries it out, really, so isn’t a good option for bread anyway).
Applesauce and Spice Bread Recipe
All you need to make applesauce and spice bread is just a few real food pantry staples. There’s nothing weird hiding in this bread and you can easily see that the ingredients are wholesome – basically my favorite kind of recipe!
Since the applesauce provides some of the sweetness, I knew it wouldn’t need much more added and I was right – this whole loaf has only a third cup of maple syrup. But really it doesn’t seem like it – it’s plenty sweet. In fact it passed my “daughter test” – if something tastes “too healthy” she lets me know, ha! This bread? Not a word except “this is good.” Success!
Here’s what you’ll need to make this recipe:
- whole wheat pastry flour (or white whole wheat flour- if neither is available use 1 cup regular whole wheat and 1 cup all purpose flour)
- baking powder, soda, and salt
- cinnamon
- ginger
- allspice
- ground nutmeg
- eggs and oil (I prefer cold pressed sunflower oil in baking)
- applesauce
- pure maple syrup
- 8.5×4.5-inch loaf pan (While I prefer glass, you can use metal – it’s hard to find this medium size pan in glass online. I’d suggest hitting thrift stores since they used to be the standard size.)
- wire cooling rack
- serrated bread knife (this one is the BEST)
After gently mixing the wet ingredients into the dry ingredients, you spread the batter into a greased loaf pan and bake it for about an hour. Ta-da, that’s it – bread is done.
At this rate you can bake a loaf for a friend or neighbor at the same time. Wouldn’t that make a special gift for the fall?
And when they take a bite of this, they will think you are an angel in disguise. Okay, that might be a bit much – maybe just a really good friend, neighbor, or sister.
So bake some applesauce and spice bread soon!
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Applesauce & Spice Bread Recipe (Whole Wheat, Maple Sweetened, Dairy Free)
Ingredients
Dry Ingredients:
- 2 cups whole wheat pastry flour or white whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon dry ginger
- 1/4 teaspoon allspice*
- 1/4 teaspoons nutmeg*
Wet Ingredients:
- 1/2 cup oil
- 1/3 cup maple syrup
- 2 eggs
- 1 cup applesauce
- 1 teaspoon vanilla
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Heat oven to 350 degrees. Grease or line an 8.5×4.5-inch loaf pan.
- Mix dry ingredients (flour, baking powder, soda, salt, and spices) together in a large bowl.
- Stir wet ingredients (oil, syrup, eggs, applesauce, and vanilla) in a small bowl until thoroughly combined.
- Add wet ingredients to the dry mixture and stir together just until all the flour is mixed in. Fold in nuts, if using. Spread evenly into prepared pan.
- Bake 45-55 minutes until a toothpick inserted in the center of the loaf comes out with just a few crumbs.
- Cool in pan 10 minutes and then turn out to a wire rack to cool completely. Store at room temperature or freeze for longer storage.
Notes
Nutrition
More Bread Recipes To Try
- Maple Sweetened Glazed Coconut Bread Recipe
- Honey Sweetened Orange Zucchini Bread
- Quick & Tender Hamburger Buns (or Breadsticks)
- Orange Cranberry Bread Recipe (using either fresh or dried cranberries)
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I just found your blog & this Applesauce Spice Bread recipe and am wondering, could I use whole what flour instead of whole wheat pastry flour? (Im not sure if there is a big difference in the 2 flours as Ive never used Pastry flour!)
The bread sounds delish and would love to make!
Thank-you!
Christine 🙂
I’m glad you asked, Christine, because there is a big difference. Pastry flour has less protein, therefore less gluten which is great for breads with leavening like this. Regular whole wheat is a hard wheat with more protein that works with yeast breads to develop gluten to rise. Short story – using regular WW in this recipe will result in a flatter, denser product. If you don’t have WW pastry flour, you can use all purpose flour or try a combo of all purpose and whole wheat.
Thank-you so much for replying and good info, Thanks!
I guess Ill be off to buy some pastry flour to make this recipie!
Thank-you again!
This was the driest bread I’ve ever made. I’m ticked that I wasted my wonderful homemade applesauce on this. Dry Dry Dry. YUCK.
Gee, what do you really think? 🙂 First, I’m sorry your experience with this recipe wasn’t what you hoped. Second – this is a recipe I’ve tested and have made often and it’s always as pictured, MOIST (like a bread full of oil and applesauce would be). Even when made with regular whole wheat flour. The photos are of the actual bread that I actually tested and made.
All this makes me think your results have to do more with you, your kitchen or your process than the recipe. Honestly, it sounds like you either added too much flour or overcooked it.
Great recipe, my husband has high cholesterol so I changed up a few ingredients to address it. Used 4 egg whites in place of 2 whole eggs and substituted Greek yogurt for the oil. I also grated in an apple (just to use up one last apple that I had!).
I’m glad those changes worked out! I’ll have to try the greek yogurt switch. 🙂
Would this work as muffins. My grandkids love muffins.
It should easily, Diana. Bake only 25-30 minutes, though. You should get 12-14 muffins filled 3/4 full I think!
I cannot wait to try this applesauce bread. I am always looking for apple recipes. I have one apple tree in my yard with abundance of apples. This year I made & processed 100 pints of applesauce to give away to family.
Awesome, MaryAnn! Wish I was your family. 🙂
Sounds yummy! If I make in a mini loaf pan do you think I would just half the time?
Yes, depending on how small, I might start checking for doneness at 20-25 minutes.
You link to a 9×5 loaf pan, but the recipe calls for an 8×4. Would the baking time be different for the 9×5?
I didn’t realize that link had changed to a 9×5! I tried to find a glass 8.5×4.5 but they’re actually hard to find online! I ended up linking to a metal pan, which is fine to use. But if you want to use the bigger size, you’ll get a flatter loaf and I would check it about 10 minutes earlier for doneness.
Sounds delish! But can I sub almond or rice flour?
I haven’t tried it, but it’s worth experimenting – though I’d try almond flour (not meal). The loaf will probably be flatter, but still taste good.
Would gladly have more than one slice for breakfast ! Printed, pinned !