Applesauce Bread

Slices of quick bread on a bronze tray with an apple next to it.

Applesauce Bread is a quick bread recipe which requires no yeast! A lightly spiced applesauce bread made with lots of moist ingredients like oil, buttermilk, and applesauce. Topped with a buttery brown sugar & oatmeal crumble topping.

Course bread, Snack

Keyword applesauce bread, applesauce bread with streusel topping, quick bread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 367kcal

Author Jessica - Together as Family

Equipment

9x5 Loaf Pans

Ingredients

Applesauce Bread

2 cups granulated sugar
3/4 cup canola oil or vegetable oil
3 large eggs
2 cups applesauce (sweetened or unsweetened)
1/2 cup buttermilk
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon table salt
¼ teaspoon baking powder

Crumble Topping

3/4 cup quick oats
1/4 cup + 2 tablespoons light brown sugar
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
4 tablespoons butter (soft & slightly melted)

Instructions

Heat oven to 325°. Prepare two loaf pans (9-inch x 5-inch) OR six small loaf pans (3-inch x 5-inch) and spray with cooking spray or Baker's Joy.
* Baker's Joy is baking spray with cooking spray + flour.
In a large mixing bowl add granulated sugar, oil, and eggs. Mix together with a wire whisk until combined and smooth.
Add the applesauce and buttermilk. Mix together until combined.
Add the flour, cinnamon, baking soda, salt, and baking powder. Stir together with a spatula or wooden spoon just until combined and no flour streaks remain.
Divide batter evenly between the prepared pans. Each loaf pan should be a little over halfway filled with batter.

Make the Crumble Topping

To make the crumble topping combine all ingredients in a small bowl.
Use your hand or a fork to mix it all together until it forms a crumb mixture. Sprinkle over top the batter in the loaf pans.
* To get the butter softened & slightly melted, microwave it for about 35 seconds and then use it.
Cook the large loaf pans for 60-70 minutes (mine was done at 60 minutes) OR cook the mini loaf pans for 30-40 minutes.
* A toothpick inserted into the top center of the bread should come out clean (if it comes out with wet batter you need to cook it longer)
* You may want to loosely lay a piece of tin foil over the top of the bread during the last 15 minutes of bake time to prevent over browning.
Let the bread cool in the loaf pan for at least 30 minutes before removing it and slicing.
Serve warm or at room temperature.
Leftovers can be stored, covered, at room temperature.

Notes

Buttermilk Substitute : You can use sour cream in place of the buttermilk or try making a buttermilk substitute.

Applesauce : The bread with sweetened applesauce is slightly sweeter. I prefer using sweetened applesauce but either will work just fine.

Oats : Quick Oats are recommended in this recipe because of their smaller & finer texture. If wanted, old-fashioned whole oats can be substituted.

Slicing Tip : If you want clean and pretty slices, it's best to let the bread sit (covered) at room temperature overnight before slicing. But this bread is also really goods served warm!

Nutrition