Cinnamon Applesauce Bread is an easy-to-make, incredibly moist quick bread filled with warm cinnamon spice and made with simple pantry ingredients. This easy applesauce bread recipe comes together in about 10 minutes before it’s ready for the oven.
This past week, I was in the mood to do some baking! Since I wasn’t quite ready for pumpkin yet (if you are, you’ll love my Libby’s Pumpkin Bread), I decided to make a few batches of this Cinnamon Applesauce Bread instead. If you’ve never made applesauce bread before, don’t let the applesauce fool you. You won’t taste the apple, but it keeps the bread incredibly moist while the cinnamon, nutmeg, and pumpkin pie spice add just the right amount of flavor.
I made two batches, which gave me 10 mini loaves (or two 9×5 loaves if you prefer). I kept a few for my family, froze some for later, and shared the rest with friends. My kids declared it their new favorite bread, and my hubby said it reminded him of spice cake after just one slice.
Quick Look: Cinnamon Applesauce Bread
This Cinnamon Applesauce Bread is a moist quick bread made with unsweetened applesauce, warm spices, and simple pantry ingredients.
- Prep Time: 10 minutes
- Bake Time: 30 minutes (mini loaves) or 55-60 minutes (large loaf)
- Total Time: 40 minutes (mini loaves) or 65-70 minutes (large loaf)
- Flavor: Warm cinnamon spice
- Perfect For: Breakfast, snacks, gifting, freezer-friendly
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I made this yesterday and was so pleased with how very moist and delicious it was. Thank you so much for sharing this recipe. I will definitely be making this often!! Happy baking ❤️
Ingredient Notes
See printable recipe card at the bottom of this post for ingredient amounts and step by step directions.
- Unsweetened Applesauce: I use unsweetened applesauce because it keeps the bread moist without making it overly sweet. Homemade applesauce also works well. If using sweetened applesauce, you may want to reduce the sugar slightly.
- Vegetable Oil: Melted coconut oil can be substituted if preferred.
- Eggs: Room temperature eggs mix more easily into the batter.
- All-Purpose Flour: Spoon and level the flour for the best texture.
- Cinnamon, Nutmeg & Pumpkin Pie Spice: This warm spice blend gives the bread its signature flavor, just like in my Baked Cinnamon Sugar Donuts recipe.
Variations
- Raisins or Dried Cranberries: Fold about ½ cup into the batter before baking.
- Walnuts or Pecans: Stir in ½ to 1 cup chopped nuts for added crunch.
- Fresh Apples: Fold 1 peeled and diced apple into the batter for extra texture and apple flavor. If you enjoy apple quick breads, you’ll also love my Snickerdoodle Apple Bread.
- Oil: Substitute melted coconut oil for the vegetable oil if preferred.
- Loaves or Muffins: Bake this recipe as mini loaves, one large 9×5 loaf, or muffins.
- Crumb Topping: Mix ¼ cup brown sugar, ¼ cup oats, ½ cup all-purpose flour, ½ teaspoon cinnamon, and 3 Tablespoons melted butter. Sprinkle evenly over the top of the batter before baking. If you enjoy cinnamon treats, you’ll also love my Snickerdoodle Bread.
How to Make Cinnamon Applesauce Bread
Step 1. Preheat oven to 350 degrees. Grease one 9×5 loaf pan or five mini loaf pans, or line them with parchment paper. In a large bowl, whisk together the applesauce, sugar, vegetable oil, eggs, and milk until combined to create the applesauce mixture.
Step 2. Add the flour mixture (flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt) to the wet ingredients. Stir just until combined.
Step 3. Pour the batter evenly into the prepared loaf pan(s). Bake for 30 minutes for mini loaves or 55-60 minutes for one large loaf, or until a toothpick inserted into the center comes out clean.
Step 4. Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Storage & Make-Ahead
- Room Temperature: Allow the bread to cool completely, then store in an airtight container or zip-top bag for up to 3 days.
- Refrigerator: Store cooled applesauce bread in an airtight container for up to 1 week.
- Freezer: Wrap the completely cooled loaf tightly in plastic wrap followed by aluminum foil. Place in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw overnight at room temperature before serving.
- Make Ahead: Prepare the batter and pour it into the prepared loaf pan(s). Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, add a few extra minutes to the baking time if the batter is still cold. If you love baking ahead, be sure to try my Banana Bread with Mayo. It’s another easy quick bread that stores and freezes wonderfully for later.
Quick Bread Baking Times
- Full Loaf: Bake a 9×5-inch loaf for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Mini Loaves: Bake for 25-30 minutes, checking for doneness around the 25-minute mark.
- Muffins: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cinnamon Applesauce Bread Recipe FAQs
Unsweetened applesauce is the best choice for applesauce bread because it adds moisture without making the bread overly sweet. Store-bought or homemade applesauce both work well.
Dense applesauce bread is usually caused by overmixing the batter or measuring too much flour. Stir just until the ingredients are combined and spoon and level the flour for the best texture.
Yes! Homemade applesauce is a great substitute for store-bought unsweetened applesauce. Keep in mind that if your homemade applesauce is sweetened or thinner in consistency, it may slightly affect the flavor and texture of the finished bread.
More Apple Recipes You’ll Love
If you enjoyed this cinnamon applesauce bread, be sure to check out a few more of my favorite apple recipes below. They’re perfect for breakfast, dessert, or fall baking.
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
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Cinnamon Applesauce Bread
Ingredients
- 1 ¼ cup unsweetened applesauce
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 3 tablespoon milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Grease one 9×5-inch loaf pan or five mini loaf pans, or line with parchment paper. In a large bowl, whisk together the applesauce, sugar, vegetable oil, eggs, and milk until combined.
- Add the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt to the wet ingredients. Stir just until combined.
- Pour the batter evenly into the prepared loaf pan(s). Bake for 25-30 minutes for mini loaves or 55-60 minutes for one large loaf, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Wrap the cooled loaf tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
- Yield: Makes one 9×5-inch loaf or five mini loaves.
- Muffins: Divide the batter evenly among a muffin pan and bake for 20-25 minutes.
- Don’t Overmix: Stir the batter just until the dry ingredients are incorporated to keep the bread soft and tender.
Rita says
I used half the sugar as my applesauce was sweetened. I did not have enough white flour so added almond, whole wheat and a little teff flour, giving it extra protein. Turned out great. Don’t be afraid to play with this recipe, it is easy, very good and a keeper. Oh yes, did I mention that it made my entire home smell lovely.
Kristin says
Yay! Love that you enjoyed this bread and love hearing all the variations and changes that can be made!!
Rita says
Just put this in the oven, did not have enough white flour, so also added almond, whole wheat and a little teff flour to make two cups. Will let you know how this works.
Kristin says
Yay! Can’t wait to hear what you think!!
Bruce S. says
I’d give 4.5 stars if that were available. Recipe works great even for those of who’re not necessarily faith-based and who are male. Tweaked it with some white wheat flour, little less sugar, bit o’ honey, and so forth. Applesauce was homemade & chunky. Used dry milk. Toughest part was keeping my wife away from it (failed). Had some doubts about the pumpkin spice, but went with it. Wrapped loaf and let it sit overnight. I just tried a piece 24 hours after baking…very, very nice. I was looking for something fairly simple but different. There you go. Thanks much!
Kristin says
Yay! Glad you enjoyed! And….my recipes are for anyone and everyone who likes to try new, delicious dishes, so glad you found this one!! I love the idea of using homemade chunky applesauce, yum!!
Angela Sexton says
Does this bread need to be stored in the refrigerator after baking? Thanks
Kristin says
Nope, no need to refrigerate! Enjoy!
Steve says
I made the bread as written. It was awesome. I made it twice more with modifucations using: 1/2 cup sugar and 1/4 cup brown sugar; 1/4 cup melted butter and 1/4 cup oil; 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp allspice. I added a tsp of vanilla, 3/4 cup coarsely chopped craisins and 3/4 cup chopped pecans. Great recipe!
Kristin says
Yea!! Love hearing all the modifications! Glad you enjoyed!!
Kayce says
I do not bake. This has turned out 3 out of 4 times for me!!! If you can’t make brownies out of a box…. this recipe will still most likely turn out!
Kristin says
Yay!! Love hearing that you enjoy this! Its one of my favorites!
Karen says
I don’t have pumpkin spice and don’t care for pumpkin flavor. Can I leave it out? Should I increase the cinnamon?
Kristin says
No problem, you can do either! Omit or increase cinnamon slightly! It’ll be great either way! Enjoy!
Hope Salas says
How long would you bake in 3 x 5 mini loaf pans?
Kristin says
I would start at about 25 minutes and keep an eye on it from there!
Roxanne Goff says
Yum! I used Marsha’s idea (Nov., 2018) of making these into mini-muffins (350º for 12 minutes) with a cinnamon & sugar topping. I followed the recipe exactly and it made 54 muffins. These taste great and will be perfect if you just want a small tasty treat!
Kristin says
Ooooo I love that! So glad they were a hit! I need to try them for myself with the topping, now my mouth is watering, haha!
Carol says
Whenever I see SALT in a recipe I eliminate it. It is not necessary!
Kristin says
I do believe it adds to the flavor of the recipe, however, you can definitely omit the salt if desired!
Tina says
Has anyone made it with a substitution for the eggs?
Kristin says
I haven’t but you could use yogurt, more applesauce, oil, flaxseed, etc in lieu of the eggs I believe!
Sheila says
The flour , is it self rising flour?
Kristin says
Nope, all purpose, sorry for not specifying!
Faith says
I make this alot but I use 2 cups of applesauce and I add 1/2 cup of chopped walnuts and 1 cup or so of raisins. Its amazing
Kristin says
Oh yum! I love the idea of adding walnuts and raisins to this!
Syndi says
Would there need to be any adjustments if using almond flour to try and go for gluten free?
Kristin says
I don’t think you would have to change anything as the ratio for both is typically 1:1
Judy says
Is there anyway to use less oil and sugar to make this healthier?
Kristin says
You can eliminate up to 1/4 cup of the sugar without any changes. You can also use 1/2 the oil and increase the applesauce by that same amount. Hope that helps!
Barbara Lynn Brown says
Do you know the nutrition?
Kristin says
Sure! 1 slice: 142 calories, 4g fat, 23mg cholesterol, 179mg sodium, 24g carbohydrate, 3g protein