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Cinnamon Applesauce Bread

Cinnamon applesauce bread with a deeply golden, crackled top and a moist, tender crumb. The loaf bakes until a toothpick comes out clean, then cools before slicing for clean slices and a soft interior.
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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: 330
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 stand mixer

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x5 loaf pan so the loaf releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl until evenly speckled.
Cream wet ingredients
  1. Beat softened unsalted butter and packed brown sugar until fluffy, then beat in eggs and vanilla until smooth.
Combine batter
  1. Stir applesauce and sour cream or Greek yogurt into the wet mixture until combined.
  2. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
Bake
  1. Pour batter into the prepared 9x5 loaf pan, then sprinkle the cinnamon sugar topping over the top.
  2. 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 so the moist crumb sets and the top stays crisp.

Notes

For the best lift and a tender crumb, stop mixing as soon as the flour is incorporated—overmixing can make the loaf tougher. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-light option, use plain Greek yogurt (not flavored) or a dairy-free yogurt with similar tanginess.