Moist Applesauce Bread with Crumb Topping
Servings 10 slices
Ingredients
Applesauce Bread
- 1 ¼ cups unsweetened applesauce
- ½ cup unsalted butter melted and slightly cooled
- ⅓ cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup chopped walnuts optional
Brown Sugar Crumb Topping
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter melted
- ½ teaspoon ground cinnamon
- 1 pinch salt
Instructions
Make the Crumb Topping
- In a small bowl, stir together brown sugar, flour, melted butter, cinnamon, and a pinch of salt until clumpy crumbs form. Set aside.
Make the Bread
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, stir together applesauce, melted butter, brown sugar, egg, and vanilla until smooth.
- Pour the dry ingredients into the wet and stir until just combined. Do not overmix.
- Fold in chopped walnuts if using.
- Pour batter into prepared pan and spread evenly. Sprinkle the crumb topping over the surface and gently press it in.
- Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. If the top browns too fast, tent with foil after 35 minutes.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Unsweetened applesauce: Use unsweetened to keep the sweetness balanced. If using sweetened, reduce brown sugar by 2-3 tablespoons.
- Don't overmix: A few lumps in the batter are fine. Overmixing makes the bread tough.
- Storage: Wrap tightly and store at room temperature for 3-4 days, in the fridge for 1 week, or freeze individual slices for up to 3 months.
- Topping sinks slightly: This is normal. It still bakes up crunchy and golden.