Cinnamon Spice Applesauce Bread with Honey Butter

Applesauce Bread with Cinnamon Honey Butter — This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not? 

Applesauce Bread with Cinnamon Honey Butter

Spiced Applesauce Bread Recipe

You won’t need scented candles ever again. Just make this applesauce bread. 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. I used every softening and moistening trick in the book to keep this loaf supple and tender. Applesauce, coconut oil, and sour cream all lend moisture to the bread. I loathe dry bread and cake, and this is anything but.

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

The crust is slightly firmer and chewier, while the interior soft, fluffy, and springy. It’s great zapped in the microwave for a few seconds to warm it with a big dollop of honey butter, or toast it.

sliced loaf of Applesauce Bread

What’s in Applesauce Bread? 

For this applesauce bread recipe, you’ll need: 

  • Eggs
  • Cinnamon applesauce
  • Granulated sugar
  • Melted coconut oil
  • Light brown sugar
  • Sour cream
  • Vanilla extract
  • Ground cinnamon and nutmeg
  • Salt
  • All-purpose flour
  • Baking soda and baking powder

And for the cinnamon honey butter, you’ll need: 

  • Unsalted butter
  • Honey
  • Cinnamon

slices of Applesauce Bread topped with Cinnamon Honey Butter

How to Make Applesauce Bread 

To make this homemade applesauce bread, whisk together everything but the flour, baking powder, and baking soda. Once the mixture is well combined, stir in the remaining ingredients. Turn the batter into a greased 9×5-inch loaf pan.

This quick bread will need to bake for roughly an hour, or until the top is set and firm and a toothpick inserted in the middle comes out clean. In the last 15 minutes of cooking, tent your bread with a sheet of foil if it’s looking a bit darker before you anticipate the center to cook through fully. 

Let the applesauce bread cool for 30 minutes in its pan before slicing and serving it. It needs that extra bit of time to set up. 

How to Make Honey Butter

To make the cinnamon honey butter, simply stir together the softened butter, honey, and cinnamon. You can add as much or as little cinnamon as you’d like, it’s up to you! 

sliced loaf of Applesauce Bread with homemade Honey Butter

Can I Make This Into Muffins? 

Probably, but you’d need to drastically shorten the cook time. Baking this as a loaf is easier though, in my opinion, so definitely try this recipe as written first! 

Can I Use a Coconut Oil Substitute? 

I didn’t notice any overt coconut flavor, but if you’re concerned you can use another oil (such as vegetable or canola). Between the applesauce, cinnamon, nutmeg, and vanilla, any coconut flavor is masked though. 

slice of Applesauce Bread slathered with Cinnamon Honey Butter

Can I Use a Sour Cream Substitute? 

Yes, plain Greek yogurt can be used in place of the sour cream. You don’t want to use regular yogurt here though, as it’s much runnier than Greek yogurt. 

Can I Bake This in a Smaller Loaf Pan? 

No, you need to use a 9×5-inch loaf pan for this recipe. The batter will overflow if you use a smaller pan and you’ll wind up making a huge mess. 

slices of Applesauce Bread with Cinnamon Honey Butter on white plate

Can I Make This with Homemade Applesauce? 

I don’t see why not! You’ll want to use smooth applesauce for this recipe though, not chunky. 

Applesauce Bread with Cinnamon Honey Butter

Can I Freeze Applesauce Bread? 

Yes, you can freeze this loaf for up to 6 months. Simply wrap it in a few layers of plastic wrap or store in a freezer-safe bag. When you’re ready to eat it, set it out on the counter to thaw. 

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!

Tips for Making Applesauce Bread with Honey Butter

I used store-bought 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 served this applesauce bread with cinnamon honey butter, but you could also 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.

And 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.

 

Applesauce Bread with Cinnamon Honey Butter — This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not? Everyone LOVES this easy, no-mixer bread!!

Applesauce Bread with Honey Butter

Applesauce Bread with Honey Butter

This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not?

Yield: one 9x5-inch loaf
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 40 minutes

Ingredients

Bread

  • 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

Instructions

Make the Bread

    1. 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 foil (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.

Honey Butter

  1. 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.
  2. Extra portion will keep airtight in the fridge for at least 1 month.

Notes

Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 6 months.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 340 Total Fat: 19g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 54mg Sodium: 153mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 1g Sugar: 25g Sugar Alcohols: 0g Protein: 3g

More Fall Quick Bread Recipes: 

The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!

Carrot Apple Bread — This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes! 

Pumpkin Banana Bread — Fast, easy, and everyone will go nuts for this comforting loaf.

Cinnamon Sugar Crust Cinnamon Ribbon Bread — The cinnamon-sugar crust is like sweet bark that encases the moist, light, soft and fluffy bread.

Cream Cheese-Filled Pumpkin Bread — The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread

Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!

Apple Fritter Bread — The bread tastes as decadent as the apple fritters of my childhood, no deep frying required and it’s more like cake disguised as bread.

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

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

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

  3. 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!

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

  5. 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.

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

  7. 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.

  8. 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!

  9. 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.

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

  11. 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!

  12. 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!

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

  14. 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?

    Thanks!

    • 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.

  15. 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!

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

  17. 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 :)

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

  19. 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!

  20. 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 :)

  21. 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 http://www.mccornbread.com to order your cornbread mix. They also stock a variety of gourmet products I’m sure you will enjoy.

  22. Could you include banana in this recipe?

  23. 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!

  24. 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 :)

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