Applesauce Bread {Dairy Free & Gluten Free Adaptable}

Healthy Applesauce Bread - Photo

This healthy applesauce bread comes together in one bowl super fast and is the perfect fall breakfast or snack. This recipe is naturally dairy free and can be adapted to be gluten free with a 1-1 gluten free flour blend.  I adapted this recipe from this one.  

Healthy Applesauce Bread Adaptations I made:

  • I added in oat flour for extra nutrients
  • Decreased the sugar from 3/4 cup to 1/3 cup
  • Decreased the oil from 1/2 cup to 1/4 cup and replaced with pumpkin
  • I added the pumpkin in place some of the oil for moisture and extra nutrients.  Note: you do not taste the pumpkin.  You have the option to replace it with sweet potato or butternut squash.
  • Tested it with a gluten free flour blend

This Applesauce Bread has a yummy fall flavor to it.  If you want to bump up the fall flavor you can increase the spices (see note below).  In the fall I like to bake it with my fresh slow cooker applesauce, but it can be made any time with regular store bought applesauce.  You can make this bread any time of the year because it comes together with mostly pantry staples.  Which is why you  have to make sure to put this easy and delicious Applesauce Bread on your fall baking list.  If you are looking for similar recipes make sure to check out my healthy pumpkin bread (gluten and dairy free adaptable) or vegan apple crumble bars!

Applesauce Bread {Dairy Free & Gluten Free Adaptable}

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  • 1 cups whole wheat flour (or 1-1 gluten free blend)
  • 1/2 cup oat flour (make sure it is a gluten free one if you need)
  • 1/3 cup sugar (any sweetener works, granulated, raw, coconut sugar, honey, agave or maple syrup)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsps cinnamon
  • 1/4-1/2 tsp nutmeg
  • 1/8-1/4 tsp all spice
  • 2 large eggs
  • 1/4 cup avocado oil (or canola or coconut oil, melted butter would also work)
  • 1/4 cup canned pumpkin puree (sweet potato or butternut squash would also work here If you don’t have any of the above you can add in another 1/4 cup of oil)
  • 1 cup unsweetened applesauce
  • 1 tsp pure vanilla
  • 1 tsp cinnamon sugar (about 3/4 tsp sugar + 1/4 tsp cinnamon for topping (optional))
  1. Preheat the oven to 350°F. Grease a 9 inch loaf pan (I like and use this metal pan) with cooking spray to make it easier to get out you can line the pan with a piece of parchment paper.
  2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and all spice. Add in the eggs, oil, applesauce, pumpkin (if using) vanilla, and sugar.
  3. Stir until thoroughly combined and be careful not to over mix.

  4. Pour batter into loaf pan and sprinkle with cinnamon sugar (optional)

  5. Bake until a toothpick comes out clean when inserted in the middle, about 40-50 minutes.
  6. Let cool slightly before slicing

Make Ahead: You can make the batter one day in advance and bake the next day.

It will stay for 2 days on the counter and up to a week in the fridge.

Freeze For Later: Bake and let bread cool completely. Wrap tightly in a few layers of plastic wrap then place in a zip lock, squeeze out all the air, seal, and freeze.

Oat Flour: You can buy regular or gluten free or make by blending oats in your food processor or vitamix

Extra Spices: Bump up the spices for extra fall flavor 

Breakfast, Quick Bread, Snack
Apples, breakfast, Easy Recipe, Fall, Kid Friendly, quick and easy, Quick Bread, Snack

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