Vegan Applesauce Quick Bread

It’s the end of August and fall is just around the corner. Unfortunately, if you looked outside here, you’d never guess. The weather here in Penang is the same as it was when we moved here in March! We are still not used to the weather never changing. Almost everyday is about the same: hot and humid, sunny with clouds, and thunderstorms likely. I am really going to miss the fall. I love when the seasons change, when the weather gets cooler and the days get shorter. I also miss all of the back-to-school sales!

I grew up in Southern California and our family fall tradition was to head out to ‘apple country’ in Oak Glen. We would drink fresh apple cider, eat apple donuts and apple pie, and sample all sorts of unique and heirloom varieties of apples.  We would inevitably come home with too many apples and ended up cooking and baking with them throughout September and November.

Even though it doesn’t feel like fall here, I’ve decided to cook and pretend like it does! Thankfully, here in Penang, we can get apples imported from Washington. I was also able to find applesauce  once in our local grocery store and I’ve been saving the jar for the perfect recipe. This applesauce bread is quick and very easy to mix together. You can use either sweetened or unsweetened applesauce, just vary the amount of white sugar you add. It is delicious warm with some jam or jelly and would be wonderful with some Earth Balance or vegan butter!

 Applesauce Quick Bread 

Adapted from Vegan Footprints

Mix wet ingredients together in one medium size bowl:

2 cups applesauce
1/3 cup white sugar
1/2 cup canola, vegetable, or sunflower oil

Mix dry ingredients in a large mixing bowl:

1 and 1/2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

rolled oats (optional)

——–

Preheat oven to 350° F and lightly grease a loaf pan. Combine wet and dry ingredients in a large mixing bowl, mixing well. Spoon dough into loaf pan and smooth out evenly. Sprinkle rolled oats on top (optional). Bake for about 1 hour, bread will be done when a toothpick inserted into the center comes out clean with no batter adhering to it. Let bread cool slightly before serving.

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

26. August 2012 by Stephanie Watkins
Categories: Baking, Breakfast | Tags: , , , , , , , , , | 9 comments

Comments (9)

  1. This recipe looks so easy! I can’t wait to try it. I am always on the hunt for a simple, no-knead recipe, and this one will surely top my “must-try” list!! Thank you so much for sharing!

    • Thanks Katie! I’m the same way, I love baking quick breads! I hope you enjoy this recipe and thanks for your kinds words :-)

  2. Totally favorited this. I can’t wait to make it. Yum!

    Cheers,
    It’s Carmen

  3. This recipe was very easy to make. I used bread flour instead of whole wheat/all purpose flour, and it cooked too much on the exterior and too little in the interior. It fell apart coming out of the pan with the bread sticking to the pan on the bottom. Was the flour I used the problem? Should I have greased the pan before pouring in the mixture?

  4. Oh, forgot to say it still tastes amazing! It rose very well while cooking and had a beautiful brown color coming out of the oven. Smells terrific, too!

  5. Hmm…well, it could be a couple of things. This recipe does call for lightly greasing the pan, so that’s probably why you had problems with the bread sticking. Maybe the over-cooking of the exterior and interior could be an oven issue. Every oven is different and yours may cook at a bit higher temp than what the dial says. It sounds like your oven was too hot. I’m sorry you had problems, I hope it at least tasted good! :)

  6. Great recipe! I used spelt flour and had to add 1 extra applesauce. It turned out great!

  7. this is exactly what I need! I have a ton of apple sauce because I used a steam juicer to make pasteurized apple juice with fresh apples off our tree here in the French countryside (like you, I’m a West Coaster, from Vancouver, living with a French spouse in a new country). this should help use some of it up. thanks.

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