The most scrumptious healthy whole wheat applesauce bread!

I’m checking things off of my Fall bucket list left and right! I’ve made pumpkin cookies, decorated for Fall, created a new chili recipe, bought new riding boots and made applesauce bread….. which brings us to today’s recipe. I’ve wanted to make applesauce bread ever since trying it at my grandparents’ house several years ago.

With the apples and spices, this applesauce bread seemed very much like a Fall food, so that’s why I included it in my Fall bucket list. If you’re not a big fan of pumpkin or pumpkin bread, this recipe might just be for you.

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Applesauce Bread

Incredibly moist wholesome bread that’s perfect with your morning cup of coffee.
Author: Kim


  • 1 2/3 cups (205g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (115g) applesauce
  • 3/4 cup (168g) vegetable oil (extra-virgin olive oil, melted coconut oil or canola oil will work)
  • 1 cup (200g) granulated sugar
  • 1/3 cup (65g) light brown sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract


  • 1 1/2 cup (180g) powdered sugar
  • 2 tablespoons real maple syrup
  • 2 tablespoons milk


  • Preheat the oven to 325°F. Grease a 9×5-inch loaf pan. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves together until combined.
  • In a medium bowl, stir the applesauce, oil, sugar, and salt together until combined. Add the eggs and mix well.
  • Pour wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not overmix.
  • Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes and until a tester comes out clean from the center.
  • Let cool in the pan on a wire rack for about 20 minutes. Then invert the bread onto the rack, turn right side up, and let cool completely.
  • Make the glaze by stirring together the powdered sugar, maple syrup and milk. If glaze is too thick, add more milk 1 tsp at a time. If glaze is too thin, add more confectioners' sugar 1 tsp at a time. Be sure to whisk until smooth after each addition before adding more. Place parchment paper under the wire rack. Drizzle desired amount of glaze over the bread and allow 30 minutes or so for it to set.
  • Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 1 week.


  • Storing leftovers: Wrap any leftover bread in plastic wrap and store on the counter for 3-4 days. Any longer than that and I would refrigerate it, wrapped tightly and placed in an airtight container. It will keep in the fridge for about 1 week.
  • Freezing: To freeze, let the bread cool completely. Slice the loaf and then wrap individual slices tightly in plastic wrap. Place the individually wrapped slices into a large freezer-safe ziplock bag, remove any air, and store in the freezer. Or wrap the whole loaf in aluminum foil and then place in a freezer-safe bag. Bread will keep well in the freezer for up to three months.
Serving: 1slice, Calories: 373kcal, Carbohydrates: 56g, Protein: 4g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 315mg, Potassium: 75mg, Fiber: 1g, Sugar: 41g, Vitamin A: 80IU, Vitamin C: 0.2mg, Calcium: 59mg, Iron: 1mg

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