Paula Deen Applesauce Bread

Paula Deen applesauce bread takes 1 hour 10 minutes and a cup of applesauce, raisins and walnuts to make a moist, spiced quick bread. Try this easy applesauce loaf for a holiday table, church supper or Sunday dinner, since it's a one-bowl bake that feeds 10 and keeps well.

Cream the butter and dark brown sugar until fluffy before anything else goes in, because that is what gives the loaf its tender crumb. Skip it and the batter turns dense and heavy.

Paula keeps the spices simple with allspice and cinnamon, so the applesauce and raisins carry the flavor. She stirs the raisins and walnuts in last, which keeps them from sinking to the bottom of the pan.

Paula Deen Applesauce Bread

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

290

kcal

Applesauce keeps this spiced loaf moist, while raisins and walnuts add chew and crunch in every slice. Once it bakes, the top turns deep golden and the crumb stays soft.

Ingredients

• 8 tablespoons (1 stick) softened Butter
  

• 1 teaspoon vanilla
  

• 1 teaspoon all spice
  

• 1 teaspoon ground cinnamon
  

• 1/2 teaspoon salt
  

• 1 teaspoon baking soda
  

• 1 teaspoon baking powder
  

• 1/4 cup dark brown sugar
  

• 2 cups all purpose flour
  

• 1 cup applesauce
  

• 2 eggs
  

• 1 cup raisins
  

• 1/2 cup chopped walnuts
  

Directions

• Preheat and prep pan: Preheat the oven to 350°F. Then grease and flour an 8 x 4 x 3-inch loaf pan so the bread slides out clean.
• Cream butter and sugar: Beat 8 tablespoons softened butter with 1/4 cup dark brown sugar in a large bowl. Keep mixing until it looks light and creamy.
• Add the batter ingredients: Add 2 cups all purpose flour, 1 cup applesauce, 2 eggs and 1 teaspoon vanilla. Then add 1 teaspoon allspice, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon baking powder, and mix well until blended.
• Fold in raisins and nuts: Stir in 1 cup raisins and 1/2 cup chopped walnuts. Fold gently so they spread evenly through the batter.
• Fill the pan: Pour the batter into the prepared loaf pan. Then smooth the top so it bakes evenly.
• Bake the loaf: Bake for 60 to 65 minutes. It's done when the top is deep golden and a toothpick comes out clean.

Tools for this recipe

• USA Pan 1-pound loaf pan, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use unsweetened applesauce in this bread?

Yes, unsweetened applesauce works fine, since most of the sweetness comes from the brown sugar and raisins. The loaf will taste a little less sweet, so add a handful of extra raisins if you like it sweeter.

How long does applesauce bread keep?

Wrap the cooled loaf tightly and keep it on the counter for about 3 days, or in the fridge for up to a week. It also freezes well wrapped in plastic wrap and foil.

Can I leave out the walnuts?

You can skip them if you have a nut allergy or just don't like them. The bread will still be moist and spiced, so you can add more raisins or leave it plain.

Can I bake this applesauce bread as muffins?

Yes, spoon the batter into a greased muffin pan and bake them for less time. Start checking at about 20 minutes, since small muffins cook much faster than a full loaf.

Why did my applesauce bread sink in the middle?

Opening the oven door too early is the most common reason, because the sudden drop in heat makes the center fall. Wait until the last 10 minutes to check, and test with a toothpick before you pull it out.