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.
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.
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.
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, muffins, cakes, 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.
I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probiotics, bulk cinnamon, pumpkin pie spice, liquid vanilla stevia drops, bulk white stevia powder, medicinal fancy-grade honey, chia seeds, face 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.
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.
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
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
- 1/2 cup unsalted butter, extremely soft
- 1/4 cup honey, or to taste
- pinch cinnamon, optional and to taste
- 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)
- In a large bowl, whisk together the first 7 ingredients, through optional salt.
- 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.
- Turn batter out into prepared pan, smoothing the surface lightly with a spatula.
- 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.
- 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.
- 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.
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