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Yummy Applesauce Bread

Yummy Applesauce Bread

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BLONDENBLUE1

Using applesauce instead of butter reduces the fat of this delicious bread. Could also be made as cupcakes or muffins. Toasting the pecans is optional.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. Spread pecans in a single layer on a baking sheet.
  3. Bake pecans in the preheated oven until golden, 5 to 7 minutes. Remove pecans from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  4. Mix flour, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt together in a large bowl. Stir applesauce, water, vegetable oil, and vinegar together in a separate bowl. Stir applesauce mixture into flour mixture until just combined; fold in pecans. Pour batter into the prepared loaf pan.
  5. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Reviews

Sarah Jo
4
1/5/2013

I cut the brown sugar back by half and used a homemade apple butter instead of applesauce. I crushed a package of Nature Valley granola bars and sprinkled a little over each muffin mound before I baked them. Baked at 350*, my muffins were done at just over 20 minutes. VERY moist muffin. These actually were even better the next day, after they'd sat overnight.

Carrie C.
2
12/5/2012

This bread came out very good. I did omit the pecans for family preference. This recipe did not miss them. The flavor was great. Thank you for a good recipe.

pomplemousse
1
7/21/2013

Very easy and tasty. I made this for a work breakfast and didn't think one recipe would be enough, so I doubled it. It made for a huge cake--almost too huge! However, everyone at work loved it, and I was asked for the recipe. I left out the pecans but topped it with dried cranberries for a pretty touch. Very tasty, very light and doesn't need anything else. Thanks for the recipe!