Applesauce Pumpkin Bread

Applesauce Pumpkin Bread

Made  times
Virginia 5

"This yummy family tradition started when buying the kids their pumpkins. Each of the kids got one to make their jack o'lanterns. Mama got one to cook! Friends and family usually enjoy this treat. Tweak it to fit your family as I do mine! Enjoy with confectioners' sugar on top or cream cheese frosting!"
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2 h 20 m servings 278 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 457 mg
  • 18%

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 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar.


  • Cook's Note:
  • We prefer pecans and semisweet chocolate chips in our pumpkin bread. Most often I bake it in a 9x13-inch pan and once cooled, top it off with cream cheese frosting.


  1. 13 Ratings

Most helpful positive review

Made half the recipe and used half splenda. Turned out perfectly as muffins. Pumpkn pie lke spice flavor and moist, not gooey.

Most helpful critical review

The 3 stars is for the version I made: half recipe, 3/4 cup granulated splenda instead of 1 cup sugar, upped the walnuts, raisins instead of chocolate. It was perfectly fine but not something I ...

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Least positive

Made half the recipe and used half splenda. Turned out perfectly as muffins. Pumpkn pie lke spice flavor and moist, not gooey.

This was very easy and very good. I followed the recipe, except that I did not have mace but instead used 1/4 teaspoon nutmeg and 1/4 teaspoon allspice. I added the optional chocolate chips bu...

This was a hit! Moist and light, with a sweet and spicy flavor :) I left out the mace, chocolate, and confectioners' sugar, and used a 2 quart baking dish (9 x 13 inch pan).

This bread turned out great but the texture was much different from my recipe with oil. A hidden benefit of the gummier texture was that my 3 year old didn't get crumbs everywhere. It was really...

This pumpkin bread is super delicious! I used buckwheat flour and flax meal instead of all purpose flour, and added craisins and pumkin seeds instead of choco chips and walnuts. My only advice w...

Delicious, moist and didn't last!!! I ended up making 3 batches because it never would have made it to our Easter gathering. I thought I would try this for a change from pumpkin pie this Easter....

I liked these; it is difficult to mix becuase you combine all of the liquid ingredients and then mix three cups of flour into it - that resulted in some flour lumps for me that were difficult to...

Easy and tasty

So moist and delicious. And this coming from someone who doesn't normally like pumpkin. Had lots of people ask for the recipe.

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