I’ve been making applesauce bread for years. It’s a favorite of my Little Miss! Whether it’s baked in a bread loaf or in a muffin tin, she loves devouring pieces for breakfast, in her lunch box, or packed as a snack.
Since she loves the bread so much, I decided to make a gluten-free version that she could now enjoy. It turned out scrumptious! She was so happy to not only help make it but enjoy something that’s been a favorite for years and not feel like her new diet has changed a food she loves so much.
Gluten- and Nut-Free Applesauce Bread
Scale
Ingredients
- 1/2 cup softened butter
- 1 large egg
- 1 cup sugar
- 1 1/2 cups gluten-free oat flour*
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups applesauce
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350F. In a large bowl, blend the butter, egg, and sugar. Then add the flour, baking soda, spices, and salt. After it starts to form a crumbly dough, pour in the applesauce, and mix together.
- Coat a bread loaf pan with cooking spray, and pour the batter evenly inside (or use muffin tins, if you prefer).
- Bake at 350F for about 40 minutes, until a toothpick comes out clean.
- One of my favorite parts is the smell while they’re in the oven—mmm, makes the whole house smell delish!
- Perfectly moist with just the right amount of spice! Delish.
*Check out this great tip on oat flour!
Even after reading Micah’s post I went and made it in a bread loaf pan that turned out to be too narrow and tall – so I ended up baking it for 2 hours. I was still afraid the middle wasn’t completely cooked since it fell apart a bit, but it was danged good! And it was even better the next day after spending a night in the frig to firm up.
I substituted the butter for coconut oil, used a chia “egg”, and a 1/2 cup of grated apple because I only had a cup of applesauce.
It was really good! I’ll be making it again but this time in a muffin pan or wider loaf pan.
★★★★
glad you saved the recipe and it turned out good!
What a wonderful recipe! I made muffins instead of bread, and they are moist and delicious. They have the stamp of approval from my two year old son. I used 1/2 cup of maple syrup instead of sugar and reduced the applesauce to 1 cup to adjust for the extra liquid and they turned out perfectly. Thank you!
Emily …for how long did you leave them in the oven ?
Thank you for the wonderful recipe. I have some leftover applesauce that I made and trying to use it up before it goes bad.
I tried to make this last night and it did not go well. I subbed the applesauce for homemade apple butter (just applesauce with spices, that I made and canned). When I baked it, it looked done, exactly like yours, and I let it sit for a few minutes before turning it out onto a cooling rack. When I flipped it over out came a hot tsunami of uncooked batter from the center of it. The top, sides and bottom were cooked. If I had cooked it longer those parts would have been burned. I am not giving up! Going to attempt it again tonight.
Micah, the sides being done and the center still wet is the classic sign for too tall and narrow baking dish. this happens to me too! plus ovens heat differently too. next time, only fill baking container half way, any more and it’s too much. or, try baking it cupcake pans (just adjust time and watch for done-ness.
I’m 15 and I have recently found out I have gluten soy and egg allergies so lately I’ve been trying to make good tasting foods without them. Baking was one of my passions. Unfortunately, it seems like so many foods and recipes that say gluten free happen to also be taste free. I’m so glad I stumbled upon your recipes. I never thought of grinding up oats to make a flour that still tastes good. I substituted 1 pkt of gelatin and a few teaspoons of warm milk for the egg and bumped up the baking soda to 2 tsp and it worked well, a bit soft but still yummy. Thanks so much for this awesome recipe.
Hi Angela! My pleasure. I hope you are subscribed to our newsletter… we have a lot of allergy friendly recipes coming out!
I am wondering why this recipe does not include any xanthum gum? I just put some in the oven using 1 cup ap gluten free flour and 1/2 cup of sweet white rice flour and 1/2 cup of agave necture instead of the sugar and cut the applesauce back by 1/4 cup. I bet I could have used the coconut oil and made it dairy free also.
Hi Janeal, you certainly can add it. When I first started baking gluten free, I read about many GF folks who purely were against added gums and so I attempted many recipes without. Because of the oat flour, this bread is moist and delicious, it really didn’t need it. However, if you’re going to swap flours you can certainly add it- Xantham gums are always optional. Great question!
The great thing about recipes is they’re adaptable to your tastes and needs, so you can absolutely make it DF if that’s what your family requires. You could also sub the butter for vegan non-dairy spread.
Thanks!
If i don’t need it to be gluten free do I just use regular flou?
Hi Christina! Yes – just 1.5 cups of your preffered flour. Thanks!
Suggestions for egg free? I usually use applesauce and baking powder in baked goods but with this being ‘applesauce’ bread… I’m not sure!
Use a flax egg as a replacer. :)
Thanks!
Do you think you could substitute Coconut oil for the butter? I am out of butter at the moment and was wanting to make this for my kids for snow day breakfast today?
Absolutely.
This recipe has been a hit with my kids! When you make muffins, how long do you bake them? I know some recipes differ for muffins. Thanks!
muffins will depend on the size of the muffin pan. Do the toothpick check around 22 minutes.
I made this last night and it turned our AWESOME! I used date sugar in place of the sugar. Worked great and had a good taste. I used 1/2 cup. BTW….Love your site! I just signed up to get your lunch plans and can’t wait until the Gluten free ones come out.
Hi! this is one of my favorites too. the recipe is very “giving” and easy to adapt. Our gluten free plan is now ready! click here to save 25% on it! http://bit.ly/MBHCbm
Followed the link from the original recipe, thank you for including the option to make your recipe GF. I usually spend a little extra time, when baking, converting recipes to GF and it was nice to have to. :(
Can’t wait to try the bread and making and using the oatflour.
Thanks for sharing :)
Thank you Dede! Let us know how your loaf comes out! :)
This sounds delicious! I’ve been looking for good recipes to use my homemade applesauce. I’m gonna try subbing maple syrup for the sugar as I am on the paleo diet. I also saw your original post, and butter does indeed make the world go round :) anyways, I’ll let you know how it turns out!
thanks Erin! Let us know how the substitution comes out. It’s always very helpful to know because you are never the only one! :)
This bread looks great and i’m pretty sure my two year old will love it! I try to stay away from butter as much as possible do you know of any substitutes that would work well in this recipe?
Alison,
try 1/2c greek yogurt plus 1TB vegetable oil. I’ve replaced it successfully in the past but you can’t get away from all ‘fats’ in a recipe. Laura
This bread looks yummy! Thanks for sharing my tip for making oat flour!
Absolutely Nancy! Thanks FOR the tip. ;-) thanks for the compliments on the recipe too!