Homemade Applesauce and an Applesauce Tea Loaf

Monday 1 October 2012

We sure have missed being surrounded by Orchards up here in Chester. When we were down South, we were able to just walk out our back door in the autumn and go scrumping for apples . . . lovely windfalls.  There was no end to the baked goodies and treats I cold make.  Although we now have our own apple tree, for some reason this year we had not even one apple on it.  Quite a disappointment, to say the least!
We were lucky though, in that a few days ago, our landlord gifted us with a couple of bags of lovely organic apples from his back garden.

Oh how lovely they were, all big and juicy.  As soon as I saw them I had in mind to make applesauce with them.  They were just perfect for it.

Todd and I love to sit down with a bowl of applesauce in the evenings sometimes, and it's so much better when the applesauce is homemade!  You just can't beat homemade applesauce.

We like it a bit chunky and not totally pureed and not overly sweet.  This recipe helps you to tailor the sweetness and texture to your own tastes.

Makes about 3 cups
Printable Recipe

This recipe  basically calls for your own taste judgment.  If your apples are very  tart, you won't need as much lemon juice, but you may need more sugar.   The trick is to taste it as you go along and add only as much as you  think the apples need.

4 large firm apples, peeled, cored and cut into eighths
4 ounces water (1/2 cup)
sugar to taste
3 TBS lemon juice

Place  the apples and water into a large skillet over medium heat.  Cook,  stirring often until the apples become tender and begin to break down,  about 5 to 6 minutes.  Add sugar to taste and the lemon juice.  Stir to  blend well.  Cook for another 3 to 4 minutes.  Remove from the heat and  mash with a fork.

And then . . .  if you are lucky enough to have enough apples to make a big pot of applesauce, you can use some of it to make this delicious teabread!  Oh my but this is soooo good.

It is hard to resist cutting in to it when it is fresh out of the oven . . . oh so spicy and warmly delicious.

It does have a tendency to fall apart if you don't let it sit overnight though . . . but I confess, I've never been good at waiting for anything!  If you're better at that  than me though, wrap it up and let it sit overnight.  You'll get much nicer slices that way.

*Applesauce Tea Bread*
Makes one 9 by 5 inch loaf, cutting into 14 slices
Printable Recipe

A  delicious moist and spicy tea bread that gets even better upon  standing.  This will taste even better on the second day if you can wait  that long!

7 1/2 ounces plain flour (1 3/4 cups)
1/8 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
8 ounces unsalted butter (1 cup)
3 1/2 ounces white sugar (1/2 cup)
3 3/4 ounces soft light brown sugar (1/2 cup packed)
2 tsp cold water
1 tsp bicarbonate of soda
250ml measure of applesauce (homemade or store bought) (1 cup)
5 1/4 ounces sultana raisins (1 cup)
2 ounces chopped toasted walnuts (1/2 cup)

Preheat  the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 5 inch metal loaf  tin. Line with baking paper and then butter the baking paper.  Set  aside.

Whisk together the flour and spices.  Set aside.

Cream  together the butter and both sugars until light.  Place cold water in a  bowl and stir in the bicarbonate of soda until dissolved.  Stir this  into the applesauce.  It will foam up.  Stir this mixture into the  creamed mixture, mixing it in well.  Fold in the flour mixture, mixing  to combine.  Stir in the sultanas and nuts.

Spoon the batter  into the prepared baking tin.  Bake in the preheated oven for 1 hour 10  minutes, until well risen, nicely browned and a toothpick inserted into  the centre comes out clean.

Remove from the oven.  Leave in the pan for ten minutes before turning out onto a wire rack to finish cooling.

Serve warm or at room temperature.

Please Note - This recipe does not call for any eggs.  I haven't left them out.


  1. Marie what a lovely post will try them when i have moved

  2. Such a delicious cake with the apple sauce and nuts! Love it.

  3. Oh Marie, you make applesauce just the way I like it - a bit chunky! Do you have only one apple tree? If so, that is probably why it doesn't have apples. You need two for them to pollinate. If you plant another one - even a small dwarf or an apple you can grow in a pot, you will surely have apples in a year or two. We planted two semi-dwarf apples last year and are crossing our fingers they "make love" and produce little apple babies next year!

  4. Candace, our apple tree is a self propagating tree, as are our plum and pear. We were told when we bought them that we only needed one of each. We got lots of apples last year. We'll just have to wait and see what happens next year!! xxoo

  5. I am such an apple addict ... but then coming from the Apple Isle (Tasmania) it would be difficult to be anything else. This bake looks and sounds wonderful, my mouth is watering.

  6. I cooked my homemade applesauce to make this bread. I noticetd it has 1 cup ov butter for one 9X5 loaf pan. That seems like a lot of butter. I just want to make sure this is correct before I mix the batter.
    Thank you, Sheila

    1. That is correct Sheila. Hope you like it. If you are concerned about the amount, you could cut it down a bit. But I would cut it down by much. xo

    2. Thank you Marie. I look forward to trying it.

    3. I hope you like it Sheila. I think where there are no eggs, the butter makes up for it. Try to leave it over night before cutting it. xoxo

  7. Marie, I have company coming that are vegan. Can I make this using oil in place of butter?

    1. Sheila I would substitute coconut oil, which is pretty solid for butter. Let me know how you get on! Xo

  8. I know it has been awhile since you posted this, but I would love to try this but I want to bake them in 5 1/2 X 3 inch pans (12 ounces) so could you tell me about how long I should bake them?

    1. I can’t say for sure, but I would start checking it at 30 minutes.


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