Cinnamon Spice Applesauce Bread with Honey Butter

You won’t need scented candles ever again. Just make this.

The scent of apples, cinnamon, coconut oil, and bread baking makes your house smell absolutely heavenly.

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

The bread is supremely moist and soft, with just enough cinnamon to complement the applesauce, without being overpowering.

It’s actually more like an apple spice cake that happens to baked in a loaf pan, so we’ll call it bread. You know, because bread is healthier than cake so you can have extra.


Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

I didn’t add ginger and allspice so it’s not quite as spicy as spice cake, but you can always add them if you want. Spice cake reminds me of the fall and winter, and I’m trying to think about spring and summer.

I used every softening and moistening trick in the book to keep this loaf supple and tender. Applesauce, coconut oil, and sour cream (or Greek yogurt) all lend moisture to the bread. I loathe dry bread and cake, and this is anything but.

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

I used storebought cinnamon applesauce. If you use plain applesauce, you may want to bump up the cinnamon in the batter. I haven’t tried using reduced sugar applesauce, and while I’m sure the recipe works, it won’t be as sweet. I love the bread as is and wouldn’t make the sacrifice.

I love baking with coconut oil in place of other cooking oils especially for quickbreads, muffinscakes, and far prefer it to melted butter. Oil in general keeps things softer, springier and bouncier than butter.

I didn’t notice any overt coconut flavor, but if you’re concerned use another oil. Between the applesauce, cinnamon, nutmeg, and vanilla, any coconut flavor is masked.

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

I used Nutiva Coconut Oil from Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleanser, and nutritional yeast.

I served it with honey butter and honey pairs beautifully with apple. Or try a simple butter and confectioners’ sugar glaze, a vanilla cream cheese glaze, or just eat it plain. It’s soft, moist, and flavorful enough that it doesn’t ‘need’ anything. But you know.

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

The crust is slightly firmer and chewier, while the interior soft, fluffy, and springy.

It’s great zapped in the micro for a few seconds to warm it with a big dollop of honey butter or toast it.

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

I’m sure would make great French toast, but this loaf never made it long enough to turn into French toast. It was gone in just over a day.

That drippy, glistening honey butter gets me every time.

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

Cinnamon Spice Applesauce Bread with Honey Butter

The bread is supremely moist and soft, with just enough cinnamon to complement the applesauce, without being overpowering. It’s more like an apple spice cake baked in a loaf pan than bread. The crust is slightly firmer and chewier, while the interior soft and fluffy. I used cinnamon applesauce and if using plain, consider adding additional cinnamon to the batter. I used coconut oil, and the bread doesn’t taste like coconut, but substitute with your favorite oil or melted butter if concerned. Make sure the butter for the honey butter is extremely soft or you’ll have a hard time whisking it together.



  • 2 large eggs
  • 1 cup cinnamon applesauce (plain may be substituted, consider adding more cinnamon)
  • 3/4 cup granulated sugar
  • 1/2 cup melted coconut oil (canola or vegetable oil or melted butter may be substituted)
  • 1/4 cup light brown sugar, packed
  • 1/4 cup sour cream (lite okay; Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon (not teaspoon)
  • 1 teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder

Honey Butter

  • 1/2 cup unsalted butter, extremely soft
  • 1/4 cup honey, or to taste
  • pinch cinnamon, optional and to taste


  1. Bread – Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
  2. In a large bowl, whisk together the first 7 ingredients, through optional salt.
  3. Add the flour, baking soda, baking powder, and stir until just combined; don’t overmix. Batter will be thick and with a few lumps. Don’t try to stir the lumps smooth.
  4. Turn batter out into prepared pan, smoothing the surface lightly with a spatula.
  5. Bake for about 56 to 63 minutes (I baked exactly 60), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the last 15 minutes of cooking, tent bread with a sheet of fiol (lay it loosely over top of pan) if your bread is looking a bit darker before you anticipate the center to cook through fully; I tented mine.
  6. Allow bread to cool in pan on top a wire rack for at least 30 minutes before turning out onto rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 6 months. Serve plain, with honey butter, with a butter and confectioners’ sugar glaze or a vanilla cream cheese glaze.
  7. Honey Butter – Combine the butter (make sure it’s extremely soft and squishy), honey, and optional cinnamon in a small bowl and whisk vigorously until smooth and fluffy. Extra portion will keep airtight in the fridge for at least 1 month.
Only Eats

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143 comments on “Cinnamon Spice Applesauce Bread with Honey Butter”

  1. This looks delicious!

  2. Wow, this bread does look heavenly!! I can’t wait to try this recipe! Can this also be made in a breadmaker?

  3. oooooh I BET this bread smells SO amazing! and tastes just as good. :D

  4. I’d much rather have the smell of this baking in my house than a scented candle. And then I’d devour the ENTIRE thing!

  5. So wish I had this for breakfast! I’m imagining how good it makes the house smell right now!

  6. Apple cinnamon candles are my favorite and this sounds like a perfect start to a lazy saturday morning! Could I use a bundt cake pan if I increased the batter or 8×8? I don’t have a loaf pan but I’m hoping it works in a bundt pan for presentation purposes :)

    • I think you could bake it in a smaller bundt pan as is…and if you wanted to double the recipe, and/or 1.5 times the recipe rather than doubling it, I think it would be fine in a bigger bundt. If you want to bake it as a cake/flat, I think either an 8×8 or 9×9 would work. You’ll have to watch the baking times based on your oven and what you do.

  7. A nice spice with a little applesauce sounds like a real crowd pleaser!

  8. Any suggestions on what you can substitute for eggs?

    • Egg replacer that you can buy at Whole Foods or similar stores….omit. I honestly think this bread will be fine without them. Now, I don’t know because I haven’t tested it, but I have a feeling it will still work. It may not rise as well, and won’t be as light, and you’ll likely need to reduce the flour some. Also I would double both the baking soda & baking powder. Play around with it. LMK how it goes.

  9. This bread is so good! It’s not dry in any way, and taste so good with the honey butter. I will definitely make this bread again, because it was easy and the results were wonderful. Tenting the bread in the last 15 minutes is what makes the bread the perfect color and did work perfectly! I thought it made a good sized loaf and it was baked through so evenly ! Love this bread!, thanks again :)

    • Glad that tenting in the last 15 mins gave you the perfect color and yes, I was happy with the size of the loaf too. Pretty good sized and unlike most 9×5 loaves that sometimes don’t cook through evenly or they get way too dark on the sides and bottom, not at all with this one and I found it to cook through beautifully as well (sometimes banana bread can be finnicky but not this one!). Glad you loved it Julie! Thanks for the field report, as always!

  10. I’m baking this bread as I type this message. The aroma is simply wonderful. After peanut butter desserts, cinnamon is my second favorite flavor. I can’t wait to try if after it cools off.

  11. Everything about this just sounds wonderful, but the honey butter especially!

  12. Just made this. Amazing recipe. The honey butter really makes it. Your recipes are just superb Averie. Thank you! I used homemade applesauce and it tastes divine. Cheers!

  13. Those 4 things — baking bread, coconut, cinnamon, and apples — are literally my 4 favorite scents! (Plus vanilla buttercream, for candles. They make me happy while sitting at my desk all day.) And yes, it’s basically a rule that we’re allowed to have seconds and thirds of bread without needing to run any extra miles, but if it’s cake… Totally different story. I’d feel like I needed to lace up my shoes and take another lap around the neighborhood!

    I really hope your bread makes spring show up faster… The storms these past few weeks haven’t been fun!

    • This last one has been going on and on and on….like day 4? I think of almost un-workable photography. But ‘we need the rain’. Or something like that.

      • I tried making a deal with the “Rain Gods” after the last 4-5 day storm we had. It could rain for basically 22 out of the 24 hours in a day, just as long as it took a break and turned sunny for when I wanted to photograph and run. Seems like I need to sweeten the deal a little more this time around… They just aren’t cooperating! Fingers crossed for photography sunshine soon!

  14. This bread looks amazing! I may be making it tomorrow!

  15. This looks awesome. I was wondering if you can fold diced apples into the batter and bake? Would the moisture from the apples alter the texture?


    • Make sue not to skip the applesauce in lieu of apple pieces. You could add the diced apples and they will give off some juice/liquid, so you may need to bake a few minutes longer. And yes, the bread texture will change from smooth to chunky.

  16. this recipe sounds divine! i wanted to ask if it’s possible to make this dairy-free…do you think i could skip the sour cream? or is there some non-dairy substitute i could use to retain the moistness of the cake (what about more applesauce)? thanks so much!

  17. Oh yes, I can already smell it :) what a heavenly recipe!

  18. I made this once and it was delicious!! I will definitely keep this recipe and continue to use it. I wanted to try to make this with almond flour and I should not have messed with a good thing because it didn’t rise as well and was very dense. :( I suppose I can substitute the flour with wheat flour.

    • So glad that when you followed my recipe, it turned out delicious!

      Unfortunately almond flour has zero gluten in it; it’s a nut, not a grain, and behaves NOTHING like all-purpose flour. I would even be slightly worried to use wheat flour, because again, very low gluten levels, and it will be prone to being dense, gummy, and thick. I would advise just sticking with the recipe as written :)

  19. Could I use regular brown sugar instead of the light??

  20. You never disappoint! I had to alter slightly because of what I had, but Greek yogurt, a little less whole wheat flour and homemade applesauce with extra cinnamon and it looks just like yours and tastes sooo amazing! Thanks for another fabulous bread recipe!

  21. Hi Averie! Just made this bread, and it is oh-so-delish! Thought I would share with you the changes I made to the recipe. The subs were because I couldn’t wait til I had the right ingredients, not because I’m all about changing a recipe.
    I used ground flax instead of eggs, safflower oil, buttermilk instead of sour cream, and added some pureed apple filling (about 1/4 cup) since I was worried that the buttermilk wasn’t as thick as sour cream. Since I had regular applesauce, I used a total of 2 Tbsp cinnamon. It is totally awesome!
    Thanks so much for the recipe!

    • Wow you are kitchen warrior and so inventive and creative working with what you DO have!! I wish everyone was even 1/10th as creative and resourceful as you are…I’d never have to answer about 95% of the emails that come across my desk which are baking substitution questions :) What you did sounds amazing and the fact that you also got great results with flax eggs is good to know! And way to go for using 2 tbsp of cinnamon. My kinda girl :)

  22. I’ve read a few posts here and I can actually relate. I am in love with Marie Callender’s cornbread. They are simple to make and super yummy, especially with honey butter. I’ve been a fan of MC’s ever since I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their website to order your cornbread mix. They also stock a variety of gourmet products I’m sure you will enjoy.

  23. Could you include banana in this recipe?

  24. Made this last night and mmmm soooo delicious! I didn’t even need to put the butter on. Very hard to stop at one slice!

  25. Just made this recipe! I didn’t have cinnamon applesauce so I used plain unsweetened and added an extra tablespoon of cinnamon! Also added a cup of pecans and baked in 2 8×4 pans for 40 minutes.

    Tastes awesome with or without the honey butter :)

  26. I baked this today & it is great! Especially with the honey butter:)
    I added a little extra applesauce & this will be our Rosh Hashanah dessert.
    Thanks Averie!

  27. Made this bread twice in the last week! Has just the right amount of spice and sweetness without being too much. I really enjoy reading your blog and trying your recipes!

  28. I have made this a couple times. Very good, but definitely very coconutty!

    • Funny I really don’t taste the coconut oil but if you do and if anyone is sensitive to it, just sub with canola or veg oil like I wrote in the recipe. Thanks for trying this recipe a few times!

  29. Was about to make some persimmon butter when I realized that I had persimmon puree from LAST year still in the freezer. I tripled this recipe and made no changes other than subbing persimmon puree for the applesauce. Oh, and I had no nutmeg, but used ginger.

    It smells divine and tastes sooooo good! They are perfect. Sometimes recipes are too oily and sometimes too dry. These came out perfect! I got 2 loaves and a dozen muffins out of it and I’ve already eaten 2! It is 85 degrees and sunny in San Diego, but at least it smells like fall here! Thank you!!!

    • I live in San Diego too! And yes, it’s HOT here! Small world :)

      I wish I just had a random stash of persimmon on hand and could sub that for applesauce, wow, how wonderful that sounds! And the ginger for nutmeg. Glad the texture was perfect, not too oily and not too dry! Stay cool on this ‘fall’ day :)

  30. Loving your ‘breads’ :) Have you (or anyone else) ever tried them using coconut flour? If so, what quantities/substitutions would you use?

    • Coconut flour is sooooo highly absorbent and really is like a sponge! So without trying it first hand in this recipe, I really don’t know what to recommend. I don’t bake with it often enough to be able to guesstimate, either.

  31. Hi. I love this bread. I’m wondering if I could bake it as muffins as well. Would I need to change anything? I tried to scan the comments to see if this was already asked/answered, but there were so many! Thanks!

  32. Hi there ,,,can you make the Applesauce bread in muffin tins ?? The honey butter sound yummy too ,,,ty

  33. Just made this! It really does make the house smell great and tastes great too!! 

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