Description
This moist and flavorful Applesauce Bread is a wholesome twist on traditional quick bread. Packed with wholesome flours, warm spices, and a sweet crumbly oat and pecan topping, it’s perfect for breakfast, snack, or dessert. The use of unsweetened applesauce and Greek yogurt lends natural sweetness and tenderness without excess fat, making it a deliciously satisfying homemade treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons cornstarch
- 1/2 cup brown sugar
- 1 tablespoon apple pie spice (or cinnamon, or a mix of cinnamon and pumpkin spice)
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup thick-style unsweetened applesauce
- 1/2 cup Greek yogurt
- 2-4 tablespoons melted butter or oil
Topping
- 1/4 cup quick-cooking oats
- 1/4 cup brown sugar
- 2 tablespoons chopped pecans
- 1/2 teaspoon cinnamon
- 2-3 tablespoons cold butter
Instructions
- Prep: Line a 5×9 inch loaf pan with parchment paper or grease it lightly. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, cornstarch, brown sugar, apple pie spice, baking powder, baking soda, and salt until evenly mixed.
- Combine wet ingredients: In a separate large measuring jug or bowl, beat together the eggs, unsweetened thick-style applesauce, Greek yogurt, and melted butter or oil until smooth and well combined.
- Make topping: In a small bowl, stir together the quick-cooking oats, brown sugar, chopped pecans, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture becomes crumbly like coarse crumbs.
- Combine wet and dry: Add the dry ingredients into the wet ingredients. Gently fold the mixture just until combined; be careful not to overmix, which can lead to a denser, tougher bread.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the crumbly oat topping over the batter, pressing lightly to adhere. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 5-10 minutes to set, then transfer it to a wire cooling rack to cool completely. This helps maintain the bread’s texture and makes slicing easier.
Notes
- Use thick-style applesauce for best moisture; avoid watery varieties.
- Adjust butter in batter according to preference: 2 tablespoons for lighter bread, up to 4 for richer flavor.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- Store cooled bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- Freezing slices wrapped well is possible for up to 3 months; thaw before serving.
