The BEST Cinnamon Applesauce Bread! Bakery style and made with whole grains.
Is anyone else getting super excited for Fall? It’s my favorite season. The colors, weather, smells, clothes and food! With school starting my mind always jumps to thinking it’s already Fall. I think I’m even going to make my favorite Pumpkin Chocolate Chip Cookies this weekend.
This Cinnamon Applesauce Bread is one of my favorite quick breads–especially this time of year. This recipe rivals any delicious quick breads you’d find at Kneaders Bakery or even Great Harvest Bread Co. It’s moist and soft and will stay fresh on your counter for several days, but I doubt it will last very long. I love the apple cinnamon spice flavors and it’s a total bonus that it’s made with whole grains. It’s perfect for breakfast, brunch, a snack or dessert.
- 1/2 cup oil (vegetable oil, canola oil, melted coconut oil, or melted butter)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 cup no-sugar added applesauce
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 Tablespoon cinnamon
- 1 teaspoon ground nutmeg
- pinch salt, optional and to taste
- Preheat the oven to 350 degrees F. Line the bottom of a and 9X5-inch loaf pan with parchment paper (I always like to do this to prevent the bread from sticking to the bottom of the pan). Lightly grease the insides of the pan with cooking spray.
- In a large bowl, whisk together oil, granulated sugar and brown sugar. Add the eggs, whisking until smooth. Add the applesauce and Greek yogurt and mix until well-combined.
- Add the flours, baking soda, baking powder, cinnamon, nutmeg and salt and stir just until combined--don't overmix; a few lumps are ok.
- Pour the batter into the loaf pan and spread into an even layer.
- Bake for 45-55 minutes (ovens will vary on exact time) until a toothpick inserted into the center comes out clean with just moist crumbs.
- Remove from oven. Run a knife gently around the side of the pan and then remove bread onto a cooling rack.
Adapted from Averie Cooks
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