Applesauce Pumpkin Bread

The smell that fills my kitchen when this bread is in the oven is the reason I start baking in September.

Warm cinnamon, nutmeg, a whisper of cloves, and that deep, earthy pumpkin flavor drifting through every room in the house.

I used to make pumpkin bread with a full cup of oil, and it was always good.

Then I swapped half the oil for applesauce and the bread came out even better: softer, lighter, and not the least bit greasy.

My family asks for this loaf every autumn, and I've never once had leftovers last more than two days.

It's the kind of recipe where you mix everything up in under 15 minutes, slide it in the oven, and come back to something that smells like a bakery.

One bite and you'll understand why I don't bother with any other pumpkin bread recipe.

Whether you slice it for breakfast with a cup of coffee or wrap up mini loaves to give as gifts, this is the one to make.

I promise it won't disappoint.

Why This Pumpkin Bread Recipe

It's lighter than traditional pumpkin bread but doesn't sacrifice an ounce of flavor or moisture.

• Applesauce keeps it moist. The applesauce replaces half the oil, so the bread stays tender and soft without feeling heavy or greasy.
• Warm fall spices in every bite. Cinnamon, nutmeg, cloves, and ginger create a flavor that's rich, complex, and deeply satisfying.
• Simple prep. Mix the dry ingredients, mix the wet ingredients, fold them together, and bake. No mixer required.
• Freezes beautifully. Bake a loaf now and freeze slices for weeks. It thaws perfectly every time.
• Makes the whole house smell incredible. This is not an exaggeration. You'll want to bake this just for the aroma.

Key Ingredients

A few ingredients here are worth talking about because they make or break the final loaf.

• Pumpkin puree (1 cup). Use PURE pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices mixed in, and it will throw off the recipe completely. Check the label: the only ingredient should be pumpkin.
• Unsweetened applesauce (¼ cup). This replaces half the oil in a traditional pumpkin bread recipe. It adds moisture and a subtle fruity sweetness that complements the pumpkin.
• Vegetable oil (¼ cup). You still need a little oil for richness and that classic pumpkin bread crumb. The applesauce handles the other half.
• Warm spices: cinnamon (1 teaspoon), nutmeg (½ teaspoon), cloves (¼ teaspoon), ginger (¼ teaspoon). This blend gives the bread a warm, layered flavor that single-spice recipes can't touch. You can also substitute 1 tablespoon pumpkin pie spice for all four.
• Eggs (2 large). They provide structure and help the bread rise properly.
• All-purpose flour (2 cups). Standard AP flour for a soft, tender crumb.
• Sugar (1 cup). Granulated white sugar. You can reduce to ¾ cup for a less sweet version.
• Baking soda (1 teaspoon). Provides the lift and gives the bread a nice dome on top.
• Salt (½ teaspoon). Absolutely essential. It brings out the pumpkin and spice flavors.
• Water (⅓ cup). Loosens the batter just enough for an even bake.

Step-by-Step Instructions

About 15 minutes of mixing, then the oven takes over.

Mix the Dry Ingredients

In a medium bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ginger, and ½ teaspoon salt.

Set it aside.

Pro tip: When you measure flour, fluff it first with a fork, then spoon it into the cup and level it off. Scooping directly from the bag packs the flour and can make the bread dry.

Combine the Wet Ingredients

In a large bowl, beat the 2 eggs until they're pale and slightly foamy.

Add the 1 cup sugar and mix until combined.

Stir in the 1 cup pumpkin puree, ¼ cup applesauce, ¼ cup oil, and ⅓ cup water.

Mix on low speed or stir gently until everything is smooth. Don't deflate the eggs by over-beating.

Fold Together and Bake

Preheat your oven to 350°F and grease a 9x5 inch loaf pan.

Add the dry ingredients to the wet in two additions, folding with a spatula until the last streak of flour disappears.

Don't overmix. Lumpy batter is fine.

Pour the batter into your prepared pan and smooth the top.

Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.

If the top starts browning too early, tent it loosely with foil for the last 15 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Pumpkin Bread

These small details separate a good loaf from a great one.

• Use pure pumpkin puree. This is worth repeating. Pumpkin pie filling is pre-seasoned and pre-sweetened. It will make the bread overly sweet and throw off the spice balance. Check the can.
• Don't overmix the batter. Fold until the flour just disappears. Overmixing develops gluten and makes the bread tough rather than tender.
• Grease the pan generously. Or use parchment paper. Pumpkin bread sticks more stubbornly than regular quick breads because of the moisture from the applesauce and pumpkin.
• Let it cool before slicing. The bread is fragile when hot and will crumble if you cut into it too soon. 10 minutes in the pan, then move to a rack.
• Test with a toothpick starting at 50 minutes. Every oven is different. If the toothpick comes out with wet batter, give it 5 more minutes and check again.

Leftover Pumpkin Puree Ideas

If you opened a 15-ounce can and this recipe only uses 1 cup, you've got leftovers.

Don't let them go to waste.

• Stir it into oatmeal. Add 2 tablespoons of pumpkin puree to your morning oats with a pinch of cinnamon. Instant fall flavor.
• Blend it into a smoothie. Pumpkin, banana, almond milk, cinnamon, and a spoonful of maple syrup. It tastes like pie in a glass.
• Mix it into pancake batter. Adds moisture and pumpkin flavor without changing the texture.
• Freeze it in portions. Scoop ¼ cup portions into an ice cube tray or small freezer bags. Thaw whenever you need it.

Mini Muffin and Loaf Variations

This batter works just as well in smaller formats.

• Mini muffins. Fill a greased mini muffin tin and bake at 350°F for 12 to 15 minutes. You'll get about 24 mini muffins from one batch. They're perfect for snacking.
• Standard muffins. Fill a regular muffin tin ⅔ full and bake for 18 to 22 minutes. Makes about 12 muffins.
• Mini loaves. Divide the batter among 3 to 4 mini loaf pans and bake for 35 to 40 minutes. These are a great way to gift homemade bread. Wrap in parchment paper and tie with twine.

What I love about the muffin version is that they freeze perfectly and reheat in 20 seconds in the microwave. I always keep a bag in the freezer.

How to Store and Freeze

This bread keeps well and actually tastes better on day two once the flavors have had time to develop.

• Room temperature. Wrap tightly in plastic wrap or store in an airtight container for up to 3 days. Slice only what you need to keep the rest from drying out.
• Refrigerator. Keeps for up to 1 week. Wrap tightly to prevent it from absorbing fridge odors.
• Freezer. Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag. Keeps for up to 3 months. Thaw overnight on the counter.
• Reheating. Warm a slice in the microwave for 15 to 20 seconds or toast it lightly for a crispy edge. Both are delicious.

Recipe

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Applesauce Pumpkin Bread

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 14 slices

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup granulated sugar can reduce to ¾ cup
• 1 cup pumpkin puree not pumpkin pie filling
• ¼ cup vegetable or canola oil
• ¼ cup unsweetened applesauce
• ⅓ cup water

Instructions

Make the Pumpkin Bread

• Preheat oven to 350°F (180°C). Grease a 9x5 inch loaf pan with non-stick spray or line with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
• In a large bowl, beat the eggs until pale and slightly foamy. Add the sugar and mix until combined.
• Stir in the pumpkin puree, oil, applesauce, and water until smooth.
• Add the dry ingredients to the wet in two additions, folding with a spatula until the flour just disappears. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 15 minutes.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Pure pumpkin puree: Use pure pumpkin, not pumpkin pie filling. Pie filling is pre-sweetened and pre-spiced.
• Spice shortcut: Replace the individual spices with 1 tablespoon pumpkin pie spice.
• Less sweet: Reduce sugar to ¾ cup for a less sweet loaf.
• Mini muffins: Bake in a mini muffin tin at 350°F for 12-15 minutes. Makes about 24.
• Mini loaves: Divide into 3-4 mini loaf pans and bake for 35-40 minutes.
• Storage: Room temperature 3 days, refrigerator 1 week, freezer 3 months.
• Leftover pumpkin: Freeze in ¼ cup portions for smoothies, oatmeal, or your next batch.