Applesauce Nut Bread
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread A moist and tender quick bread made with applesauce and pecans, finished with a sweet and crunchy brown sugar and cinnamon topping. Perfect for breakfast or as a snack.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 15 mins | None | 1 loaf |
🔪 Key Equipment
- 8.5 x 4.5 inch loaf pan
- Large mixing bowl
- Separate mixing bowl
- Small mixing bowl
- Whisk
- Wooden spoon or spatula
- Aluminum foil
Ingredients
For the Bread
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Sugar | Granulated |
| 1 cup | Applesauce | Unsweetened or sweetened |
| 1/3 cup | Oil | Salad oil or vegetable oil |
| 2 | Eggs | Large |
| 3 tablespoons | Milk | Standard |
| 2 cups | Flour | All-purpose |
| 1 teaspoon | Soda | Baking soda |
| 1/2 teaspoon | Baking Powder | Standard |
| 1/2 teaspoon | Cinnamon | Ground |
| 1/4 teaspoon | Salt | Standard |
| 1/4 teaspoon | Nutmeg | Ground |
| 3/4 cup | Pecans | Chopped |
For the Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 cup | Brown Sugar | Packed |
| 1/2 teaspoon | Cinnamon | Ground |
| 1/4 cup | Pecans | Chopped |
Instructions
Step 1: Prep and Mix Wet Ingredients
- Preheat the oven to 350°F. Grease and flour an 8.5” x 4.5” x 2.5” loaf pan.
- In a large bowl, combine the 1 cup sugar, 1 cup applesauce, 1/3 cup oil, 2 eggs, and 3 tablespoons milk.
Step 2: Combine Dry Ingredients and Batter
- In a separate bowl, mix the dry ingredients together: 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg.
- Add the dry ingredients to the applesauce mixture and stir just until combined.
- Stir in the 3/4 cup chopped pecans.
Step 3: Add Topping and Bake
- Pour the batter into the prepared loaf pan.
- In a small bowl, combine the topping ingredients: 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 cup chopped pecans.
- Sprinkle the topping evenly over the batter.
- Bake for 1 hour and 15 minutes, or until a tester inserted into the center comes out clean, covering loosely with foil after 30 minutes to prevent over-browning.
💡 Make-Ahead & Storage: Store wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Original Recipe Scan
