Best Cinnamon Applesauce Bread – Quick & Cozy Loaf Recipe

 

 

Last year my sister and I canned our own applesauce.  I decided to use up the last of it yesterday before I make more for this year.  It is really good eaten on its own, but there is no tastier way of using it than baking with it.

I decided to bake a spiced applesauce loaf.  I adore loaves like this.  They smell heavenly when they are baking, making the whole house smell gorgeously welcoming, and they are moist and delicious!

  

I also made a scrumptious Spiced Honey Butter to serve with it. It goes beautifully with breads like this one.  Its a lush and delicious spread that goes very well with the warm and cozy flavor of this bread.

The two of these things together are absolute bliss! 

It's also delicious and perfect spread on your toast, your scones, your pancakes, your waffles, etc. The two things go together just like peas and carrots.

Try the bread toasted in the toaster with a bit of this delicious creamy butter spread onto it while it is still warm.  Heaven on earth! 

 

INGREDIENTS NEEDED

TO MAKE

CINNAMON SPICE APPLESAUCE BREAD

These are pretty basic ingredients. You can use a readymade applesauce from the shops if you wish. I highly recommend making the honey butter to serve with the finished loaf!

For the loaf:

• 2 large eggs, lightly beaten
• 1/2 cup (120ml) vegetable oil
• 1 cup (240g) apple sauce, unsweetened (1 cup)
• 2 tsp vanilla
• 1/4 cup (50g) soft light brown sugar, packed
• 3/4 cup (145g) granulated white sugar
• 1/4 cup (30g) sour cream or plain yogurt
• 1 TBS plus 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1 3/4 cups (219g) plain flour
• 1 tsp bicarbonate of soda (baking soda)
• 1/2 tsp baking powder

For the Butter:

• 1/2 cup (125g) room temperature butter
• 1/4 cup (85g) creamed honey
• 1/4 tsp ground cinnamon or to taste 

WHAT IS CREAMED HONEY?

Creamed honey is a natural honey product that has gone through processing to keep it from crystalizing resulting in a smooth creamy texture. Some other names for it are spun honey, whipped honey and churned honey.

Thicker than regular honey it has a creamy texture, a lightish, almost white color, and spreads very easily. It also does not drip or run like regular honey.

 

HOW TO MAKE

CINNAMON SPICE APPLESAUCE BREAD

This goes together very simply as does that lush cinnamon honey butter. If you are making the butter, put it together while the loaf is baking.

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside. (I leave a bit of an overhang on the ends for ease in removing the loaf from the pan upright.)
2. Whisk the eggs, oil, applesauce, vanilla extract, both sugars and sour cream together in a beaker. (A beaker/large measuring jug. I use a small wire whisk for this.)
3. Whisk the ground cinnamon, nutmeg, salt, flour, soda and baking powder together in a bowl.
4. Make a well in the dry ingredients and stir in the wet just to combine. It should be evenly moist and a bit lumpy. Pour into the prepared loaf tin. (Do not overmix or combine. The batter should be a bit lumpy for the best baked consistency. Over whisking will result in a tougher loaf.)
5. Bake in the preheated oven for 55 to 60 minutes, until the top is firm and a toothpick inserted in the center comes out clean or with a few moist crumbs. You can tent with foil during the last 15 minutes if you think it is getting too brown.
6. Remove from the oven and let cool in the tin on a wire rack for half an hour before lifting out of the tin to cool completely. (I find that quick breads such as this slice much better if left overnight.)
7. This delicious loaf will keep, tightly covered, at room temperature for up to 5 days. Cut into slices to serve. (I store in an airtight container.)
8. To make the delicious butter, put all of the ingredients required into a bowl. Beat them together well with a wooden spoon. Store covered in the refrigerator and bring to room temperature before using. (This can be made while the bread is baking.)

 

VARIATIONS

Raisins or toasted nuts or both can be added to this delicious Quick bread to add additional flavor and texture.  I would not add any more than 1 cup of either raisins or nuts, or 1 cup of the two combined.

To toast nuts, spread them onto a baking sheet and toast them in a moderate oven (350*F/180*C/gas mark 4) for 8 to 10 minutes.  Both pecans or walnuts would work very well in this recipe.

The addition of ground cardamom also adds another taste note that is quite pleasant. I would add no more than 1/2 tsp. 

 

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THE BATTER AHEAD OF TIME?

You can certainly whisk the dry ingredients together, but I do not recommend whisking the wet or adding them to the dry ingredients and letting the batter sit for a great length of time.

CAN I USE COMMERCIAL APPLESAUCE TO MAKE THIS?

Absolutely. I would use unsweetened applesauce, however. There is enough sugar in the recipe.

HOW LONG WILL THIS LOAF KEEP?

It will keep, tightly covered, for up to five days.  

CAN I FREEZE THIS LOAF?

Yes, you can. It freezes very successfully. Wrap tightly, label and pop into the freezer. It will keep for up to six months frozen. I cut mine into slices first, separating them with a small piece of baking paper.  Insert into an airtight baggie.  That way I can take out just as many slices as I need at any given time.

HOW LONG WILL THE HONEY BUTTER KEEP?

This honey butter will keep quite a while, refrigerated, tightly covered.  Bring to room temperature prior to using.

 

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Spiced Applesauce Bread

Yield: one 9 by 5 inch loaf

Author: Marie Rayner

Prep time: 15 MinCook time: 60 MinInactive time: 30 MinTotal time: 1 H & 45 M

Moist and delicious, this smells heavenly when it is baking. If you think it is browning too quickly you can tent with some foil for the last 15 minutes of bake time.  I have included a delicious Spiced Honey Butter which goes incredibly well with this loaf!

Ingredients

For the loaf:

• 2 large eggs, lightly beaten
• 1/2 cup (120ml) vegetable oil
• 1 cup (240g) apple sauce, unsweetened (1 cup)
• 2 tsp vanilla
• 1/4 cup (50g) soft light brown sugar, packed
• 3/4 cup (145g) granulated white sugar
• 1/4 cup (30g) sour cream or plain yogurt
• 1 TBS plus 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1 3/4 cups (219g) plain flour
• 1 tsp bicarbonate of soda (baking soda)
• 1/2 tsp baking powder

For the Butter:

• 1/2 cup (125g) room temperature butter
• 1/4 cup (85g) creamed honey
• 1/4 tsp ground cinnamon or to taste

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside.
2. Whisk the eggs, oil, applesauce, vanilla extract, both sugars and sour cream together in a beaker.
3. Whisk the ground cinnamon, nutmeg, salt, flour, soda and baking powder together in a bowl.
4. Make a well in the dry ingredients and stir in the wet just to combine. It should be evenly moist and a bit lumpy. Pour into the prepared loaf tin.
5. Bake in the preheated oven for 55 to 60 minutes, until the top is firm and a toothpick inserted in the center comes out clean or with a few moist crumbs. You can tent with foil during the last 15 minutes if you think it is getting too brown.
6. Remove from the oven and let cool in the tin on a wire rack for half an hour before lifting out of the tin to cool completely.
7. This delicious loaf will keep, tightly covered, at room temperature for up to 5 days. Cut into slices to serve.
8. To make the delicious butter, put all of the ingredients required into a bowl. Beat them together well with a wooden spoon. Store covered in the refrigerator and bring to room temperature before using. (This can be made while the bread is baking.)

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