Apple Cinnamon Bread Mini Loaves {With Applesauce}

I love it when happy accidents happen in the kitchen, don’t you? I pulled up a pumpkin bread recipe that I was going to bake and realized I was out of, well, pumpkin (and a few other things). What I did have in my fridge was applesauce. And that is how the Apple Cinnamon Bread with Applesauce recipe that I baked in a mini loaf pan was born!

There’s something so comforting about the cozy blend of apples and cinnamon, especially when it’s baked into warm, mini bread loaves. Add in applesauce, and you’ve got an apple bread recipe that’s moist, subtly sweet, and perfect for breakfast, individual desserts or an afternoon snack. Whether you’re a seasoned baker or a novice at home cook, this Applesauce Cinnamon Bread recipe is for you!

**This post may contain affiliate links. The cost to you doesn’t change, but I may make a small commission from items purchased.

Why You’ll Love This Recipe

Soft and Moist. The applesauce keeps this recipe from drying out so that these mini loaves stay wonderfully soft and moist.

Cozy flavors. The cinnamon and apple is the perfect fall baking combination.

Ideal for hosting or packing lunches. Making this recipe into mini loaves means you get perfectly sized servings that are easy to pack for lunch or serving at a holiday party.

Main Ingredients

• Applesauce is the key to moisture here and keeping the bread soft.
• Ground Cinnamon and Ground Nutmeg bring warmth and subtle spice to the bread.
• Granulated Sugar and Brown Sugar add sweetness to balance the tartness of the apples.
• Eggs bind everything together and add richness.
• Milk, along with the applesauce, also helps to make the bread super moist.
• Baking Soda and Baking Powder are leavening agents that help the bread rise and stay light.

How to Make Apple Cinnamon Bread Mini Loaves {with Applesauce}

Equipment:

• Mini Loaf Pan
• 2 Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Fork
• Hand Mixer
• Spatula

Ingredients:

• 1 1/2 cup All-Purpose Flour (this is my preferred flour)
• 1 tbsp Ground Cinnamon, plus some for dusting (optional)
• 1/2 tsp Nutmeg
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Salt (I used pink sea salt)
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar (or coconut palm sugar)
• 1/2 cup Unsalted Butter, softened
• 2 Eggs, room temperature
• 1 cup Applesauce, unsweetened
• 1 tsp Vanilla Extract
• 1/2 cup Milk, warmed
• 1 Apple, thinly sliced (Optional)

Instructions:

1. Preheat your oven at 350°F (175°C)
2. In a large bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Stir gently with a fork to combine.
3. In the other bowl, add the sugar and melted butter and mix it until creamy with a hand mixer. About 1-2 minutes on medium-high speed.
4. Add the two eggs and mix well.
5. Then add the applesauce and vanilla extract and mix well.
6. Next, add your dry ingredients to the bowl with the sugar mixture and fold in using a spatula and stir just until combined. It will take some mixing, but make sure to stop once combined so you don’t overmix.
7. Add the warmed milk and mix well with your spatula to finish your batter.
8. Pour the batter evenly into a mini loaf pan with 8 cavities or into a regular-sized loaf pan.
9. (Optional) Place half of a thin slice of apple on top of each loaf.
10. Bake for approximately 20-25 minutes. Check doneness with a toothpick at the 20-minute mark. Mine took about 22 1/2 minutes.
11. Sprinkle a little bit of cinnamon on top of each loaf. Let cool to the touch, remove from the pan and place them on a platter to serve.

Pro Tips

1. Don’t overmix the batter. When mixing in the dry ingredient, mix just until the flour is incorporated to avoid tough bread.
2. Don’t over-bake. Use the toothpick test, but if there are a few crumbs on the toothpick, that’s okay. It will continue cooking a little after you remove it from the oven. Just make sure it’s not jiggly or runny.
3. Grease your mini loaf pans. If not using a silicone loaf pan, make sure to grease your pan or use parchment paper if you are using a full-sized loaf pan.
4. Let the loaves cool. This bread is soft and moist, so make sure to let it cool enough before removing from the pans or slicing.
5. If reheating, add a little butter to the top or on a slice for a warm, buttery treat!

Troubleshooting

Dry Loaves: Try adding a little more applesauce or milk, or reducing baking time slightly.

Dense Texture: Dense bread usually means overmixing or not enough leavening.

Loaves Stick to Pans: Make sure to grease your pans well, or use silicone or parchment liners.

Burnt Edges: Try lowering your oven temperature by 25 degrees Fahrenheit or placing a foil shield around the pans.

Freezing & Storing

Freezing: Wrap each mini loaf in plastic wrap or aluminum foil, then place in the freezer. Freeze for up to 3 months.

Storing: Store the loaves in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

How To Reheat

• Oven Method: Preheat your oven to 325°F (165°C). Wrap the mini loaf in foil and warm for about 10-15 minutes.
• Microwave Method: Heat for 20-30 seconds on medium power.
• Toaster Oven Method: Pop the mini loaves into a toaster oven at 300°F (150°C) for about 5-7 minutes.

FAQs

Can I double this recipe? Absolutely. Just be sure to divide the batter evenly and adjust baking times as needed.

Can I substitute the flour for gluten-free? Yes, using a gluten-free 1 to 1 all-purpose flour blend should work well.

---

This easy cinnamon apple bread is the perfect way to kick off the fall season! And the mini version is ideal for hosting or bringing to a party as individual desserts. The options are endless and everyone will love them. My family is asking for them daily!

If you love this recipe, you’ll love our delicious and cozy Boursin Cheese Dip. Looking for a sweeter dessert recipe? Try our 3-Ingredient Ice Cream Cookie Sandwiches.

Cheers!

Sharing is caring!