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.
Bonny says
This applesauce loaf turned out really nice. Good texture, not dry or crumbly, lovely sweet flavor. Next time I will add walnuts and up the spice a bit. Very good recipe.
Kristin Hayes says
So glad you loved it! Great idea on walnuts next time, yum!!
Cotton Kathy says
I doubled the recipe, diced 2 small apples that I tossed in a flour & cinnamon mixture before adding to batter. Baked it in a Bunt pan. My family loves this! I add a little more cinnamon just because we love it!
Kristin Hayes says
Love hearing this!! Great idea on adding in the diced apples, yum!!
Roseann Crile says
Could I use an extra half cup of applesauce instead of using oil?
Kristin Hayes says
That should work great! Keep me posted and hope you enjoy!
Debbie says
Can you use anything to replace pumpkin spice?
Kristin Hayes says
Feel free to use apple pie spice, cinnamon, or a blend of ginger and allspice in place of the pumpkin spice! Enjoy!
Lisa says
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 ❤️
Kristin Hayes says
Love hearing this! So glad you enjoyed!!
Janey says
The cakes are “cookin”, chicks! Will return later to give my taste test try. So excited 😊. Janeyi .
Kathy Wise says
This recipe looks amazing! I haven’t tried the recipe yet. I am trying to empty what’s left of last year’s cinnamon applesauce which is sweetened and thought this would make nice small loaves to give to friends and family. Would you recommend I cut down the amount of sugar and spices since I am using a sweetened cinnamon applesauce? TIA!
Kristin Hayes says
Great idea!! Hope you enjoy! As for cutting the sugar and spices down, I would decrease the sugar by about 1/4 cup, but keep the spices as they just bring more Fall flavor to this bread.
Janey says
Light, fluffy and wonderful tastel . Really love this recipe. Will definitely make again, may try adding a topping. And/or add some nuts or how about cranberries? The possibilities are endless. Thank you for this simple but awesome recipe. Janey
Kristin Hayes says
Love hearing this! Glad you enjoyed and thanks for the great feedback Janey!
Fredrick Ward says
can you cooker this more like a cake in a 9×13 pan? maybe also with cream cheese frosting
Kristin Hayes says
I don’t see why that wouldn’t work! Just adjust bake time! Keep me posted what you think! Enjoy!
Linda says
I have made it and it’s so good thanks for the recipe
Kristin says
Yay!! Glad you enjoyed!!
Linda Gutierrez says
Do you use pumpkin pie spice liquid or powder?
Kristin says
Pumpkin spice powder! Enjoy!
Karen says
I do not have milk right now so could just use 3 T of water?
Kristin says
For this quick bread recipe, you can substitute milk with various liquids like water, soy milk, almond milk, oat milk, or even yogurt. Hope you enjoy!
Rhonda says
I followed everything in the recipe except used pear chunks I had frozen. Everything blended well and my house smells WONDERFUL. Hope it tastes a good as it smells!
Kristin says
Yay!! Be sure to let me know how it turned out and what you think of it!!
Trish says
I wondered if you have tried this with swerve, instead of sugar, and almond flour instead of all purpose flour?
Kristin says
I haven’t tried that personally, but don’t see why both of those substitutions wouldn’t work great.
Kailani says
Good idea because I have frozen pears I have no idea what to do with it. I didn’t want to do a Pear Cobbler. Thanks for the idea.
Kristin says
Love this idea! Enjoy!
Dee says
I made this with stevia and added dried cranberries and raisins. This is our new favorite!!!
Kristin says
Yay!! Love hearing that! Glad you enjoyed and what wonderful add in’s!!
Dawn says
I usually use applesauce to replace vegetable oil. Do you think that would work for this recipe too since it already has applesauce in it?
Kristin says
That “should” work. I haven’t tried it personally, but I don’t see that that wouldn’t be a great alternative option. Keep me posted if you give it a try! Enjoy!
Thehesbomb says
Fairly inexperienced baker, here…to make two loaves would you just double ingredients? Many recipes have the option to use the button to adjust recipe size and I’m a little scared to wing it, lol!
Kristin says
Absolutely! Simply double and two large loaves should be perfect! I will go ahead and see if I can add the setting into the recipe card to adjust the servings, sorry about that!
Sandra says
I made this yesterday. So easy and fast. I want to be able to make this for a GF and dairy free granddaughter. Do you think a 1 to 1 GF flour would work? If it would, I’ll be making more of your recipes! Love the one I made. Oh, I used applesauce that I made with some larger bits of apples. Thanks!
Kristin Hayes says
Yay! Love hearing this great feedback! Yes, gluten free flour works great at a 1:1 ratio in this bread! Enjoy and thanks for the great feedback!
Cathy says
I just put it in the oven I don’t use milk so put in 3tablespoons of sour cream hope it still turns out
Kristin says
That should work great, hope you enjoyed!!
nancy cage says
haven’t made it yet– sounds so yummy–could I substitute canned pumpkin-to try something different??-not omitting the applesauce just 2 different was to make it…
Kristin says
Absolutely! Although I haven’t tried it, that should work great!
Laurie says
Absolutely delicious! Came together easily, made the house smell wonderful! Thank you for sharing!
Kristin says
Yay!! Love hearing this and SO glad you enjoyed too! This quick bread is a family favorite!