Cinnamon Spice Applesauce Bread

Sunday 10 December 2017

I had some applesauce that needed using up yesterday and so I baked us 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 really despair of the lighting this time of the year.  It is cosy to a degree, but it makes taking good photos in natural light very difficult.  Or maybe I just need a new camera . . . .

I tend to think it is just the poor light.  In any case, don't let my lack of great photos put you off from baking this lovely loaf.

Its easy and quick to throw together and bakes up a dream.  Do make the spiced honey butter to spread on it when you sit down to enjoy  . . . .

Its also delicious and perfect on this tasty bread, and on your toast, your scones, your pancakes, your waffles, etc.  The two of these together are pure bliss.

*Cinnamon Spice Applesauce Bread*
Makes one large loaf
(9 inches by 5 inches loaf tin)
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. 

2 large free range eggs, lightly beaten
120ml vegetable oil (1/2 cup)
240g apple sauce, unsweetened (1 cup)
1/2 tsp cinnamon extract (alternately you can use 1 tsp cinnamon)
2 tsp vanilla
50g soft light brown sugar (1/4 cup packed)
145g granulated white sugar (3/4 cup)
30g sour cream or plain yogurt (1/4 cup)
1 TBS ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
245g plain flour (1 3/4 cups)
1 tsp bicarbonate of soda (baking soda)
1/2 tsp baking powder 

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. 

Whisk together the eggs, oil, applesauce cinnamon and vanilla extracts, both sugars and sour cream.  Whisk together the ground cinnamon, nutmeg, salt, flour, soda and baking powder.   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. 

Bake in the preheated oven for 55 to 60 m inutes, until the top is firm and a toothpick inserted in the centre comes out clean or with a few moist crumbs, tenting with foil during the last 15 minutes if you think it is getting too brown.

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. This delicious loaf will keep, tightly covered, at room temperature for up to 5 days.  Cut into slices to serve.

*Spiced Honey Butter*
Makes about 3/4 cup
This is fabulous spread warm tea breads, toast, scones etc. Very simple to bake and will keep for several weeks.  

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

Put everything into a bowl and beat it together well with a wooden spoon.  Store covered in the refrigerator, and bring to room temperature before using.

There is nothing more comforting than sitting indoors on a cold snowy/sleety day and enjoying a warm slice of this with a hot cuppa.  Bon Appetit! 


  1. It looks good! And you photos are always eveolving getting better and better!!

    1. Thanks Monique! I do keep trying! I really need to take classes on how to properly use my camera. I learn by doing not reading. xo

  2. this is my kind of tea time treat too, I love any kind of loaf and that butter is the best yummo!!!!

    1. Oh for sure Laurie! I think Gary would enjoy it also! xo


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