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 flour (or white whole wheat flour or whole wheat pastry 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 like this option – 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!
Applesauce & Spice Bread Recipe (Whole Wheat, Maple Sweetened, Dairy Free)
Ingredients
Dry Ingredients:
- 2 cups whole wheat flour or white ww flour, or ww pastry 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 8.5x4.5-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
Other Bread Recipes You May Like:
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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Shannon says
Sounds yummy! If I make in a mini loaf pan do you think I would just half the time?
Jami says
Yes, depending on how small, I might start checking for doneness at 20-25 minutes.
Joy says
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?
Jami says
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.
Karen L Campbell says
Sounds delish! But can I sub almond or rice flour?
Jami says
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.
2pots2cook says
Would gladly have more than one slice for breakfast ! Printed, pinned !