Yummy Applesauce Bread

Yummy Applesauce Bread

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"Using applesauce instead of butter reduces the fat of this delicious bread. Could also be made as cupcakes or muffins. Toasting the pecans is optional."
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2 h 15 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. Spread pecans in a single layer on a baking sheet.
  3. Bake pecans in the preheated oven until golden, 5 to 7 minutes. Remove pecans from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  4. Mix flour, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt together in a large bowl. Stir applesauce, water, vegetable oil, and vinegar together in a separate bowl. Stir applesauce mixture into flour mixture until just combined; fold in pecans. Pour batter into the prepared loaf pan.
  5. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.


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I cut the brown sugar back by half and used a homemade apple butter instead of applesauce. I crushed a package of Nature Valley granola bars and sprinkled a little over each muffin mound before ...

This bread came out very good. I did omit the pecans for family preference. This recipe did not miss them. The flavor was great. Thank you for a good recipe.

Do not be concerned that this recipe is eggless. It is delicious! I make it often throughout the school year for a treat at school or when they come home. We have even had it with a smoothie for...

Very easy and tasty. I made this for a work breakfast and didn't think one recipe would be enough, so I doubled it. It made for a huge cake--almost too huge! However, everyone at work loved it...

I was concerned because there was no egg! Most quick bread loaves have an egg, so I added one. I also bumped up the spices and cut the brown sugar to 1 scant cup. The applesauce was sweet enough...

I must add that since I used mini muffin tins I cut the bake time down to 20 minutes and they came out perfectly!

Omitted nutmeg and pecans. Used applesauce instead of oil as well (applesauce can be used as a healthier sub for oil, butter,and eggs in any recipe)and added 4 ripe bananas mashed in the batter....

Third time making this bread; also, made a loaf to give to my daughter in law, since she liked the slice she had of my first loaf; it's great warm with a cup of tea. Also, after cooling the loa...

I used butter instead of oil and it turned out fine.

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