Why You’ll Love This Recipe

I love this recipe because it comes together in just a few minutes with pantry staples, and the result is a soft, comforting loaf with rich fall-inspired spices. The applesauce adds natural sweetness and moisture, while pecans bring a satisfying bit of crunch. I also enjoy how versatile it is—delicious plain but even better spread with cream cheese or peanut butter.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/4 cups applesauce
1 cup white sugar
1/2 cup vegetable oil
2 large eggs
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped pecans

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.

2. In a large bowl, I combine the applesauce, sugar, oil, eggs, and milk, beating everything together well.

3. I sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt, then stir just until the batter is smooth.

4. I fold in the pecans and pour the batter into the prepared loaf pan.

5. I bake the loaf for about 1 hour, or until a toothpick inserted into the center comes out clean.

Servings and Timing

This recipe makes 12 servings and yields one 9×5-inch loaf.
Prep time is about 10 minutes, bake time about 1 hour, for a total of roughly 1 hour and 10 minutes.

Variations

• I sometimes add raisins or dried cranberries for extra sweetness.

• I like replacing part of the applesauce with mashed banana for a flavor twist.

• I occasionally sprinkle the top with coarse sugar for added crunch.

• I enjoy substituting walnuts for pecans or leaving the nuts out entirely.

Storage/Reheating

I store the cooled loaf tightly wrapped at room temperature for up to 3 days or refrigerate it for up to a week. It also freezes very well; I wrap slices individually and freeze for up to 3 months. I reheat slices in the microwave or gently in a toaster oven.

FAQs

Can I use homemade applesauce?

Yes, I use either homemade or store-bought—both work well.

Do I need to drain the applesauce?

No, I use it as-is; the moisture contributes to the bread’s tenderness.

Can I reduce the sugar?

I can reduce it by up to 1/4 cup without affecting texture too much.

What if I don’t have allspice?

I replace it with a pinch of cloves or extra cinnamon.

Can I make this bread nut-free?

Yes, I simply omit the pecans.

Can I use whole wheat flour?

I replace up to half the flour with whole wheat for a heartier loaf.

How do I know when the bread is done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I make this into muffins?

Yes, I bake them at 350°F for about 18–22 minutes.

Can I add shredded apple?

Yes, I fold in about 1/2 cup for extra apple flavor.

Can I add a glaze?

A simple powdered sugar glaze or cream cheese glaze tastes great on this bread.

Conclusion

I love how this spiced applesauce bread delivers big flavor with very little effort. With its tender crumb, warm spices, and endless adaptability, it’s a reliable recipe I reach for whenever I want something comforting, homemade, and beautifully simple.