Whole Wheat Cinnamon Applesauce Bread

November 8, 2012

I’m back with yet another recipe for quick bread. But this time I’ve mixed things up and used something other than pumpkin or banana. Since apples are as good as they get around this time, I figured it was overdue to make a cake with applesauce and chunks of fresh apple. It’s almost as good as enjoying a slice of apple pie, only a lot healthier and a whole lot easier.

I based this recipe off Jenna’s recipe for Whole Wheat Applesauce Loaf Cake. Her version looked amazing, and I’ve had it pinned on Pinterest for the longest time. But since I was hoping to enjoy this for breakfast, I decided to cut back on the sugar and leave off the cream cheese frosting. But if you’re looking to make things a little sweeter and more decadent, hop on over to Jenna’s site for the frosting recipe. I also added in a bunch of chopped apples, which gives this bread a rustic, hearty texture and appeal.

Like all quick breads in our house, this one didn’t last long. I ate it every morning for breakfast until it was gone, and I think I’ll be making another loaf this weekend, it’s just that good.

Whole Wheat Cinnamon Applesauce Bread
Adapted slightly from Eat Live Run’s Whole Wheat Applesauce Loaf Cake
*1/2 cup sugar
*1 stick butter, softened
*1 large egg
*2 cups whole wheat flour or whole wheat pastry flour
* 1/2 teaspoon salt
*1/2 teaspoon baking soda
*3 teaspoons baking powder
*1 1/2 teaspoons ground cinnamon
*1 cup applesauce, unsweetened
*1/2 cup peeled, chopped apples
*1 tablespoon coarse sugar

*Preheat oven to 350Ā°F. Lightly grease and flour a 9×5-inch loaf pan. Set aside.
*In the bowl of an electric mixer, beat together the sugar and butter and cream together until smooth and fluffy, about 2 to 3 minutes. Add in the egg and beat until well combined.
*In a second bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Stir until well combined. Add the flour to the wet ingredients, along with the applesauce. Beat until just combined. Stir in the chopped apples by hand. Transfer batter into prepared loaf pan and top with the coarse sugar. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the loaf pan. Transfer to wire rack and cool completely.

Happy Baking!

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  • Reply Tara @ Chip Chip Hooray November 8, 2012 at 5:20 pm

    This is perfect…you keep inspiring me to bake quick breads on the weekends! šŸ™‚

    • Reply MadisonMayberry November 9, 2012 at 12:45 pm

      Let me know if you try it! There’s nothing better than having a loaf of banana bread or apple bread in the house for the week to come.

  • Reply emily palmer November 8, 2012 at 6:07 pm

    this looks so delicious! just pinned it on my pinterest:) looks like a fall comfort food essential!


    • Reply MadisonMayberry November 9, 2012 at 12:45 pm

      Thanks, Emily!

  • Reply jaime @ asweetroad.com November 8, 2012 at 6:19 pm

    Some baking recipes work really well with whole wheat and others don’t work so well. It seems that spiced and nutty flavors really benefit from the use of whole wheat, so I’m sure this tastes delicious… and it’s got that bit of “healthy” too!

    • Reply MadisonMayberry November 9, 2012 at 12:45 pm

      I agree, Jaime! Sometimes I make a recipe with ww flour and it just doesn’t turn out the same (like cupcakes or other delicate cakes). But I think since this bread is so dense and hearty by design, the ww flour actually makes it better.

  • Reply Urban Wife November 8, 2012 at 9:46 pm

    Just what I need…another excuse to bake up some more carbs. šŸ˜‰ This looks great and yes, I eyed Jenna’s loaf a while back but this looks more “acceptable” for breakfast.

    • Reply MadisonMayberry November 9, 2012 at 12:46 pm

      I think that when I’m looking for something more cake-like, I’ll be giving Jenna’s recipe a try. The cream cheese frosting looked amazing! Just not quite breakfast food, I suppose. šŸ™‚

  • Reply Rebekah November 9, 2012 at 4:09 am

    Oh, that looks delicious…thanks for sharing!!! Just have to mention – your food photography is amazing! Makes me want to try making every recipe on your blog šŸ™‚

    • Reply MadisonMayberry November 9, 2012 at 12:47 pm

      Rebekah, thank you so much! I’m working on getter better at photography. Slowly but surely. Sometimes I look back at my old photos and cringe. But it’s all part of the process I guess!

  • Reply Michellanne Deutsch January 13, 2013 at 11:28 pm

    I made this recipe over the weekend, and it was wonderful! šŸ™‚

  • Reply erin c March 17, 2013 at 7:36 pm

    Made this morning and yum! With what I had on hand, I had to substitute in 1 stick of Blue Bonnet vegetable oil spread (53%), sweetened applesauce, and I mixed together a little brown sugar with a little white sugar and sprinkled it on top. This was actually my first quick bread, so thanks for the great recipe! Delicious with a cup of coffee, and both of my little ones loved it, too.

  • Reply Mom of many October 9, 2013 at 6:56 pm

    I made this today and it was heavenly! I was a bit worried about how thick the batter was (maybe because I used slightly thicker homemade applesauce), but it turned out great. I baked mine for 50 minutes and they were perfect!

    • Reply MadisonMayberry October 10, 2013 at 1:25 pm

      Thanks so much for taking the time to let me know how it turned out! I forgot how much I love that recipe until you reminded me, and we have a lot of apples on hand right now, so I think I’m due to make it again!

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