This homemade cinnamon applesauce bread delivers the perfect balance of warm spices and natural sweetness, creating a tender, moist loaf that’s ideal for breakfast, snacking, or dessert. With simple pantry ingredients and foolproof techniques, you’ll have a bakery-quality cinnamon applesauce bread on your table in under an hour.
SERVES: 4 | PREP: 15 MIN | COOK: 45 MIN | TOTAL: 60 MIN
Why This Cinnamon Applesauce Bread Works
The secret is using unsweetened applesauce as both a moisture agent and natural sweetener. It keeps the bread incredibly tender for days while adding subtle apple flavor that pairs beautifully with warming cinnamon.
The double dose of cinnamon—mixed into the batter and swirled on top—creates layers of spice in every bite.
Ingredients
Dry Ingredients
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 1½ cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Salt | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
Wet Ingredients
| Ingredient | Measurement |
|---|---|
| Unsweetened applesauce | 1 cup |
| Granulated sugar | ¾ cup |
| Large eggs | 2 |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
Cinnamon Swirl Topping
| Ingredient | Measurement |
|---|---|
| Granulated sugar | 2 tablespoons |
| Ground cinnamon | 1 tablespoon |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Position your oven rack in the center and preheat to 350°F (175°C). This ensures even heat distribution for consistent baking.
Step 2: Grease an 8×4-inch loaf pan thoroughly with butter or cooking spray, then dust lightly with flour. Tap out excess flour. This creates a non-stick coating that helps the bread release cleanly after baking.
Step 3: In a small bowl, whisk together the 2 tablespoons sugar and 1 tablespoon cinnamon for your swirl topping. Set this aside—you’ll use it right before baking.
Phase 2: Mixing Dry Ingredients (3 minutes)
Step 4: Grab a medium mixing bowl and add your flour, baking soda, 2 teaspoons cinnamon, salt, and nutmeg.
Step 5: Whisk these dry ingredients together for 30 seconds until you see no streaks of cinnamon. This distributes the leavening and spices evenly so every slice tastes consistent.
Why this matters: Clumps of baking soda create bitter spots in finished bread.
Phase 3: Combining Wet Ingredients (4 minutes)
Step 6: In a large bowl, whisk together the applesauce and sugar until the mixture looks smooth and slightly glossy. This takes about 45 seconds of whisking.
Step 7: Add your eggs one at a time, whisking after each addition until fully incorporated. You should see no yellow streaks.
Step 8: Pour in the vegetable oil and vanilla extract. Whisk for another 30 seconds until the mixture looks unified and silky.
Temperature tip: Room temperature eggs blend more smoothly than cold ones.
Phase 4: Bringing It Together (3 minutes)
Step 9: Pour your dry ingredients into the bowl with wet ingredients all at once.
Step 10: Using a rubber spatula, fold the mixture together with gentle strokes. Stop mixing the moment you see no more flour pockets. This takes 15-20 folds.
Critical warning: Overmixing develops gluten and creates tough, dense bread. You want a slightly lumpy batter.
Step 11: The finished batter should be thick but pourable, similar to thick pancake batter. If it seems too thick, that’s actually perfect for this recipe.
Phase 5: Assembly and Baking (45 minutes)
Step 12: Pour the batter into your prepared loaf pan, using your spatula to spread it evenly into corners.
Step 13: Sprinkle your cinnamon-sugar topping evenly across the entire surface of the batter.
Step 14: Take a butter knife and drag it through the batter in a zigzag pattern from one end to the other. Make 4-5 swirls total. This creates beautiful marbling.
Step 15: Place the pan in your preheated oven on the center rack. Bake for 45-50 minutes without opening the door for the first 40 minutes.
Visual cue: The bread is done when the top is deeply golden brown and springs back when gently pressed.
Step 16: Insert a toothpick into the center at the 45-minute mark. It should come out with just a few moist crumbs clinging to it. Wet batter means it needs 5 more minutes.
Phase 6: Cooling (20 minutes)
Step 17: Remove the pan from the oven and place it on a wire cooling rack. Let it rest in the pan for 10 minutes. This allows the structure to set.
Step 18: Run a thin knife around the edges of the pan to loosen any stuck spots.
Step 19: Turn the pan upside down onto the wire rack and tap the bottom firmly. The bread should release in one piece.
Step 20: Flip the bread right-side up and let it cool for at least 10 more minutes before slicing. Cutting warm bread causes it to tear and gum up.
Chef’s Notes
The applesauce quality matters. I always use unsweetened versions so I control the sugar level. Sweetened applesauce makes cinnamon applesauce bread overly sweet and throws off the texture.
Don’t skip the swirl. That cinnamon-sugar topping creates a slightly crispy top crust that contrasts beautifully with the soft interior.
Oil versus butter: Vegetable oil keeps this bread moister longer than butter. The applesauce provides enough flavor that you won’t miss butter’s richness.
Make it tonight, enjoy it tomorrow. This bread actually tastes better the day after baking as the flavors meld and deepen.
Nutrition Facts (Per Serving)
Calories: 285
Protein: 5g
Carbohydrates: 48g
Fat: 9g
Fiber: 2g
Sugar: 26g
Delicious Variations
Apple Chunk Addition
Fold in 1 cup of finely diced Granny Smith apples (drained and patted dry) in Step 11. The tart apple pieces add texture and intensify the apple flavor. For more apple-inspired baking, try this apple strudel bread that takes fruit bread to the next level.
Nutty Cinnamon Applesauce Bread
Add ½ cup chopped walnuts or pecans to the batter for crunch. Toast the nuts first in a dry skillet for 3 minutes to bring out their oils.
Cream Cheese Swirl
Before adding the cinnamon topping, drop 6-8 tablespoons of softened cream cheese across the batter surface. Swirl with a knife, then add the cinnamon sugar.
Honey-Sweetened Version
Replace half the granulated sugar with honey for deeper flavor. If you love honey in baked goods, this apple honey cake offers another delicious way to use that golden sweetness.
Storage & Reheating
Room temperature: Wrap cooled bread tightly in plastic wrap or aluminum foil. It stays fresh for 3 days on the counter.
Refrigerator storage: Extend freshness to 7 days by refrigerating in an airtight container. The applesauce keeps it from drying out.
Freezing instructions: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw slices at room temperature for 30 minutes.
Reheating tip: Warm refrigerated slices in a 300°F oven for 5 minutes or microwave for 15 seconds. This refreshes the texture.
Troubleshooting Guide
Problem: Bread Sank in the Middle
Solution: Your oven temperature was too high, causing the outside to set before the inside finished cooking. Use an oven thermometer to verify your actual temperature. Also ensure you didn’t open the oven door in the first 40 minutes, which causes temperature drops and collapse.
Problem: Dense, Heavy Texture
Solution: You overmixed the batter after adding flour. Remember to fold just until flour disappears—about 15-20 gentle strokes. Overmixing develops gluten strands that create a tough crumb.
Problem: Burnt Top, Raw Center
Solution: Your oven runs hot. Reduce temperature by 25°F and tent the loaf with foil after 30 minutes of baking. This protects the top while the center finishes cooking.
Problem: Bread Stuck to Pan
Solution: You didn’t grease thoroughly or you tried removing it too soon. Always grease and flour your pan generously, and let the bread rest 10 full minutes before turning out. Running a knife around edges helps too.
Problem: Dry, Crumbly Slices
Solution: You overbaked it or measured flour incorrectly. Always check doneness at 45 minutes—a few moist crumbs on the toothpick is perfect. For flour, spoon it into your measuring cup and level off rather than scooping directly, which packs in too much.
Equipment Essentials
- 8×4-inch loaf pan (or 9×5-inch, though baking time adjusts to 40-45 minutes)
- Two mixing bowls (one medium, one large)
- Whisk for combining ingredients smoothly
- Rubber spatula for folding without overmixing
- Measuring cups and spoons for accuracy
- Wire cooling rack for proper air circulation
- Toothpick for testing doneness
- Oven thermometer (optional but recommended)
Shopping List
Baking Aisle
- All-purpose flour
- Granulated sugar
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Refrigerated Section
- Large eggs
- Unsweetened applesauce (check labels—many brands add sugar)
Oils & Condiments
- Vegetable oil (or canola oil)
Seasonings
- Salt
Success Secrets
1. Room temperature ingredients blend better. Set eggs and applesauce out 30 minutes before mixing. Cold ingredients don’t emulsify properly and create uneven texture.
2. Measure flour correctly. Scoop flour into your measuring cup with a spoon, then level off with a knife. Scooping directly packs in 20% more flour and creates dry bread.
3. The toothpick test is your friend. A completely clean toothpick means overbaked bread. You want a few moist crumbs clinging to it for perfect moisture.
4. Cool completely before storing. Wrapping warm bread traps steam, creating soggy texture and encouraging mold growth. Wait until it reaches room temperature.
5. Use quality cinnamon. Fresh, high-quality cinnamon makes a noticeable difference in this recipe since it’s a primary flavor. If your cinnamon has been in the cupboard for years, replace it.
This cinnamon applesauce bread proves that simple ingredients can create extraordinary results. The tender crumb and warming spices make it a year-round favorite that never goes out of season.
