Cinnamon Applesauce Bread is a moist, tender quick bread packed with warm spice and the natural sweetness of applesauce. This comforting loaf is perfect for breakfast, a midday snack, or even dessert. The combination of cinnamon and applesauce not only adds incredible flavor but also keeps the bread soft without needing much oil or butter. It’s an easy, one-bowl recipe that fills your kitchen with cozy aromas as it bakes.

What makes this bread especially delightful is its simplicity and versatility. You can enjoy it plain, dusted with powdered sugar, or drizzled with a light glaze. Add-ins like chopped nuts, raisins, or even a swirl of cream cheese can elevate it further. Cinnamon Applesauce Bread is a wholesome, nostalgic treat—delicious warm from the oven or even better the next day as the flavors deepen.

Ingredients

Dry Ingredients:
1¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg (optional)

½ teaspoon salt

Wet Ingredients:
1 cup unsweetened applesauce

½ cup vegetable oil (or melted butter)

⅔ cup brown sugar (packed)

2 large eggs

1 teaspoon vanilla extract

Optional Add-ins:
½ cup chopped nuts (walnuts or pecans)

½ cup raisins or dried cranberries

Cinnamon Sugar Topping (optional):
1 tablespoon sugar

½ teaspoon cinnamon

Instructions

1. Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C).

Grease a 9×5 inch loaf pan or line with parchment paper.

2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Set aside.

3. Mix Wet Ingredients
In a large bowl, combine the applesauce, oil, brown sugar, eggs, and vanilla. Mix well until smooth.

4. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix.

Fold in any optional add-ins like nuts or raisins.

5. Add Topping (Optional)
In a small bowl, mix 1 tablespoon sugar with ½ teaspoon cinnamon.

Sprinkle evenly over the batter in the loaf pan.

6. Bake
Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

Storage

Store at room temperature for up to 3 days in an airtight container.

For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.