Nutty Applesauce Bread

Applesauce pulls double duty in this quick bread: it adds moisture and natural apple flavor while keeping the fat content lower than most loaf recipes. A full cup of canned applesauce goes into the batter, and the result is a soft, dense crumb that stays moist for days.

Shortening and sugar get creamed together first, then the egg and applesauce fold in. Cinnamon and nutmeg in the dry ingredients bring the warm spice notes that make any apple baked good feel like fall. A whole cup of finely chopped nuts adds crunch in every slice.

This is a stir-together recipe, not a mixer marathon. Once the dry ingredients go into the creamed mixture, use a spoon and stop as soon as everything is combined. Quick breads get tough when overmixed because the wet batter develops too much gluten.

Kitchen Tips

• Use unsweetened applesauce for better control of sweetness. Sweetened versions can make the bread cloying.
• Chop the nuts fine so they distribute evenly through the batter. Large chunks settle toward the bottom.
• The bread is done when it’s golden brown on top and a toothpick comes out clean. Start checking at 45 minutes.
• Cool in the pan for 10 minutes, then remove to a rack. Leaving it in the pan too long makes the bottom soggy from trapped steam.

Variations

• Add a half cup of raisins or dried cranberries with the nuts for a fruity version.
• Swap the nutmeg for a quarter teaspoon of ground ginger for a spicier kick.
• Use chunky applesauce instead of smooth for visible apple pieces in the bread.