Applesauce Bread

It seems like all I ever bake is quickbread and poundcake. I would much rather be baking tarts filled with pastry cream and berries or flourless chocolate tortes, but they’re actually not very popular at work.  I’m starting to think that people like and even prefer simple. I mean, there’s a reason why there are nearly one thousand entries on Tastespotting for brownies and 500 for chocolate chip cookies alone. They’re classic, homey and, for many people, have sentimental meaning associated with them.

This recipe from Applesauce Bread is exactly that: warm, homey and filled with nostalgia. I didn’t grow up eating this and don’t have a heartwarming antidote to tell. But if I did, I would want it to be about this bread.

I tweaked the original recipe from Back to the Cutting Board ever so slightly by adding a few tablespoons of ground flaxseed, a banana and a handful of raisins. In hindsight, I wish I would’ve left the banana out, as it’s aroma takes away from that of the applesauce. The raisins, however, were definitely a wise addition. They plump up during baking and are a pleasant little burst of flavor in each bite.

The cake comes out pretty dense and moist—as the best kind do. This is probably due to the addition of the banana and raisins.

Enjoy 😛

Applesauce Bread (original recipe adapted from Back to the Cutting Board)


1/2 cup (1 stick) butter or margarine, at room temp.

1 cup sugar

2 eggs

1 3/4 cups flour

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tbsp ground flaxseed

1 cup unsweetened applesauce

1 ripe banana

1/2 cup raisins


  1. Preheat oven to 350 F.  Grease a standard 9×6×3-inch loaf pan.
  2. In a large bowl gradually add sugar into butter, cream until light.  Add eggs and beat until light and fluffy.
  3. In a separate bowl combine all the dry ingredients, except the banana and raisins.
  4. Combine half the dry mixture with the butter mixture.  Then add in 1/2  cup of applesauce and combine.  Repeat with remaining dry mixture and 1/2 cup of applesauce, mixing after each.
  5. With a spatula or wooden spoon, stir in the sliced banana and raisins.
  6. Pour batter into pan.  Bake for about 1 hour.  It’ll be a nice golden brown and a toothpick will come out clean.  Cool 10 minutes and remove from pan. Let cool to room temperature before serving.

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