Name: Applesauce Honey Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 cup butter, room temperature; 1/2 cup honey; 1 cup granulated sugar; 2 large eggs; 2 1/2 cups unsweetened applesauce

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Why You’ll Love This Recipe

I love how this bread strikes the perfect balance of tender texture and warm flavor. The applesauce keeps it incredibly moist without adding extra fat, while the honey gives it a rich, earthy sweetness. With hints of cinnamon and ginger, this loaf smells amazing while baking and tastes even better the next day. It’s easy to make in one bowl and doesn’t require any fancy ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup butter, room temperature
1/2 cup honey
1 cup granulated sugar
2 large eggs
2 1/2 cups unsweetened applesauce

Directions

I start by preheating the oven to 350°F and greasing a 9×5-inch loaf pan (or two smaller pans if I want mini loaves).
In a small bowl, I sift together the flour, baking soda, cinnamon, and ginger.
In a larger mixing bowl, I cream the butter, sugar, and honey until smooth. Then I beat in the eggs one at a time until the mixture is light and fluffy.
I stir in the applesauce, mixing until everything is well combined.
Slowly, I add the dry ingredients to the wet ingredients, stirring just until the batter comes together—being careful not to overmix.
I transfer the batter into the prepared loaf pan and smooth out the top.
I bake it for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the edges start to brown too much, I tent the loaf with foil during the last 20 minutes.
Once baked, I let the bread cool fully in the pan before slicing.

Servings and timing

This recipe makes 1 standard loaf (9×5 inches) and takes about 1 hour and 10 minutes total—10 minutes to prep and 50–60 minutes to bake. I usually get around 10 slices from one loaf.

Variations

When I want to switch things up, I sometimes fold in chopped walnuts, raisins, or dried cranberries before baking. A handful of oats sprinkled on top gives a rustic touch. For a citrus twist, I add a bit of orange zest to the batter. If I need a dairy-free option, I substitute the butter with melted coconut oil or a plant-based butter alternative.

Storage/Reheating

I store this bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it tightly and refrigerate it for up to 1 week. It also freezes well—I slice it first and wrap individual pieces for quick thawing. To reheat, I pop a slice in the microwave for about 10–15 seconds or toast it lightly for a warm, comforting bite.

FAQs

Can I use sweetened applesauce?

I prefer using unsweetened to control the sweetness, but if I only have sweetened applesauce, I reduce the granulated sugar slightly.

How do I know when the bread is done?

I always insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready. The top should also spring back when lightly pressed.

Can I use whole wheat flour?

Yes, I often replace up to half the all-purpose flour with whole wheat for a heartier loaf. It makes the texture slightly denser but still moist and flavorful.

Can I make this into muffins?

Absolutely. I divide the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes, checking for doneness with a toothpick.

Why did my bread sink in the middle?

This usually happens if the batter is overmixed or if the bread was underbaked. I always check for doneness near the center and let the bread cool gradually before slicing.

Conclusion

Applesauce Honey Bread is one of my favorite bakes for its simplicity, flavor, and versatility. It’s soft, fragrant, and just sweet enough to enjoy any time of day. Whether I’m serving it fresh from the oven or toasting a slice the next morning, this bread always brings a little warmth and comfort to my table.