This applesauce bread recipe is one I’ve kept around for years – since my “vegan” days. During this Fall season of all things apples and the temptation of highly sugar filled zucchini and pumpkin breads, this is my go to recipe for a healthy warm tasty bread fix. I tested it out on a class of 9 year olds at church on Sunday and only 1 of the 10 kids didn’t like it. The rest of the kids all had seconds!
2 cups applesauce
1/2 cup unsweetened apple juice
1/2 cup maple syrup (the PURE maple syrup, or substitute honey or agave)
1/3 cup coconut oil (I use Tropical Traditions)
1 tablespoon vanilla extract
2 cups stone ground whole wheat flour
4 teaspoons baking powder
1/2 tablespoon cinnamon
2 apples, peeled and diced.
1/2 cup chopped walnuts, pecans, or almonds (optional)
Preheat the oven to 350.
Lightly grease a 9 x 5 x 3-inch loaf pan and set aside.
In a large bowl, combine the applesauce, apple juice, maple syrup, oil, and vanilla extract. Whisk well to combine. In another bowl, sift together the flour, baking powder, and cinnamon. Add the dry ingredients to the wet ingredients, and stir well to combine. Fold in the chopped apples and nuts.
Pour the batter into the prepared loaf pan. Bake for 55 minutes or until the loaf is golden brown and an inserted toothpick comes out clean. Place the loaf pan on a rack and cool for 15 minutes. Remove the loaf of bread from the pan and cool completely on a rack before slicing.