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Cinnamon Applesauce Bread

Cinnamon applesauce bread with a golden domed top and a cracked finish, baked until the crumb stays perfectly moist. A cinnamon-sugar swirl topping adds a warm, spiced aroma in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cup unsweetened applesauce
  • 0.25 cup sour cream or Greek yogurt
Topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Place a sheet pan on the oven rack to help catch any drips, then set the loaf pan on it once filled.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl until evenly combined.
Mix the wet ingredients
  1. Beat softened unsalted butter and packed brown sugar until fluffy, then add eggs and vanilla extract and beat until smooth.
  2. Stir in unsweetened applesauce and sour cream or Greek yogurt until thick and cohesive.
Combine and bake
  1. Fold the flour mixture into the wet mixture until just combined, with no visible dry streaks.
  2. Pour the batter into the prepared 9x5 loaf pan, then sprinkle the cinnamon sugar topping over the top.
  3. Bake at 350F for 55-65 minutes, until a toothpick comes out clean and the top is deeply golden.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes before turning it out.
  2. Cool completely before slicing to keep the crumb tender and moist.

Notes

For the moistest crumb, do not overmix after adding the flour—stop as soon as it’s just combined. Store bread airtight at room temperature for 2 days or in the refrigerator for up to 5 days; freeze sliced pieces up to 2 months. For a lighter option, use plain low-fat Greek yogurt in place of sour cream (or swap in Greek yogurt entirely) without changing bake time.