Applesauce Loaf

applesauce loafEvery autumn I turn the scruffier apples from my tree into applesauce. If I’m lucky, I can also scrounge extras from friends who have a bumper crop. Applesauce is great in baking, so I freeze as many pints as possible. It’s a moderate amount of work, but the payoff is worth it.

Here’s an easy applesauce loaf so moist it doesn’t need butter. The recipe makes two loaves, so I have one to freeze or give away.

Preheat oven to 350F.  Lightly grease 2 loaf pans.

Sift together dry ingredients:

  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 5 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon mace (optional)
  • ½ teaspoon salt.


  • 2 ½ cups of applesauce
  • ¾ cup sugar (could be more or less depending on preference)
  • ¾ cup melted butter or vegetable oil
  • 3 eggs
  • 1/3 cup milk or kefir (I use coconut kefir)

Fold dry ingredients into the wet ingredients a little at a time until thoroughly mixed.  Finally, mix in:

  • 1 cup of nuts (walnuts, hazelnuts, or pecans are good)

Divide batter between the pans and bake for an hour or until a knife comes out clean. This may depend on the amount of water in your applesauce, so be sure to test it and bake a little longer if necessary.

I recommend this with sharp cheddar as a quick lunch on the run.



  1. Perry Gerfen says:

    It sounds very good! My sister used to make me a cake once in a while that I loved that you might like to try. It was a simple recipe, where she made giant sugar cookies in cake pans, about 1/2 inch thick. Can be thicker or thinner to your hearts content! Then sh3 would later a cookie, homemade apple sauce, another cookie, more apple sauce, up to 6-8 layers thick depending on tastes. She left the top cookie alone, don’t shed with cinnamon sugar. If you like it lass sweet, when you make the inner cookies, you can leave off any sugar, or use any type of non-sugar granulated product! Then she would put the cake plate in a sealable cake holder and put it in the refrigerator for a day or two to absorb the moisture from the applesauce, making for a more delicate, crumbly texture! Perfect to serve with whipped cream, or your ice cream of choice! I can’t give any nutritional info, because it depends if you sugar each cookie or not, how the applesauce was prepared, or if you use Stevia or some other sweetener! Sorry. Lol. But it IS DELICIOUS!

  2. Rowan & Ash Artistry says:

    Wow, that sounds simple but delicious. I have to admit it’s not a recipe that I’m familiar with at all. Thanks so much for the suggestion!

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