This Greek Yogurt Applesauce Bread is tender, moist, and gently sweet with warm cinnamon and nutmeg. Unsweetened applesauce keeps the loaf soft while Greek yogurt adds richness and a fine crumb. It’s an easy, comforting quick bread suitable for breakfast, a midday snack, or a simple dessert.
My Take on This Applesauce Bread
I keep applesauce on hand because it’s such a useful ingredient in baking: it adds natural sweetness and moisture without weighing the recipe down. As a nutrition coach, I like recipes that use simple pantry staples while still feeling indulgent. This applesauce bread fits that bill — it’s easy to make, reliably tender, and perfect any time you want something cozy. I bake it all year long, not just in autumn, because the flavors are universally comforting.
Recipe Overview
Key Ingredients
Below are the main ingredients used in this applesauce bread. Exact measurements appear in the recipe card further down.
- Applesauce: Unsweetened applesauce adds moisture and natural apple flavor. Use store-bought or homemade.
- Greek Yogurt: Contributes richness and helps produce a tender crumb.
- Coconut Oil: Keeps the bread soft. You can substitute melted butter or a neutral oil if preferred.
- Cinnamon and Nutmeg: Warm spices that pair beautifully with apple.
- Brown Sugar: Adds caramel notes and depth of flavor.
- Walnuts (optional): Add crunch and a toasty, nutty element.
How To Make Applesauce Bread
Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix the Wet Ingredients: In a large bowl, whisk together the applesauce, eggs, Greek yogurt, melted coconut oil, cane sugar, brown sugar, and vanilla until smooth.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
Make the Batter: Fold the dry ingredients into the wet mixture and stir just until combined. Avoid overmixing to keep the loaf light and tender.
Bake: Pour the batter into the prepared loaf pan and even it out. Sprinkle chopped walnuts on top if using. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil for the last 15–20 minutes.
Cool and Serve: Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Cooling helps the loaf set and gives cleaner slices.
Tips for the Best Applesauce Bread
- Don’t overmix: Stir only until the dry ingredients disappear. Overmixing develops gluten and can make the loaf dense.
- Measure flour correctly: Spoon flour into the measuring cup and level it off; scooping directly can pack too much flour and dry the bread.
- Use unsweetened applesauce: This prevents the loaf from becoming overly sweet since the recipe already includes sugar.
- Let it cool: Slicing while warm can make the center gummy; wait until the loaf is fully cooled for best texture.
- Melt the coconut oil: Warm oil blends smoothly into the batter; solid coconut oil may not incorporate evenly.
Variations and Add-ins
- Raisins or dried fruit: Fold in about 1/3 to 1/2 cup for bursts of sweetness.
- Different nuts: Pecans or almonds are excellent substitutes for walnuts.
- Oil swap: Replace coconut oil with melted butter or avocado oil if you prefer.
- Chocolate chips: Mini chocolate chips make the bread more indulgent — fold in 1/2 cup.
- Fresh apples: Add diced apple for extra texture and apple flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-free: Substitute a dairy-free yogurt, such as coconut yogurt, for the Greek yogurt.
How to Store
Room Temperature: Keep the bread wrapped tightly or in an airtight container at room temperature for up to 3 days.
Refrigeration: Store in the fridge for up to one week if you want it to last longer.
Freezing: Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature or warm a slice in the microwave for 20–30 seconds.
Common Questions
Yes, but your loaf will be sweeter. To balance sweetness, reduce the cane sugar by about 2 tablespoons or omit the 1/4 cup of brown sugar.
Absolutely. Melted butter or a neutral oil like avocado or vegetable oil will work in a 1:1 ratio.
Yes. Plain Greek yogurt is fine; the vanilla extract in the recipe provides flavor even if you use plain yogurt.
Sour cream is a good substitute for Greek yogurt and will yield a similar texture.
A sunken center usually means it was underbaked or the oven door was opened too early. Bake until a toothpick comes out clean from the center.
Yes. Fill a lined muffin tin and bake at 350°F for about 18–22 minutes. The batter yields roughly 12 standard muffins.
Recipe Card: Applesauce Bread With Greek Yogurt
Ingredients
- 1¼ cup unsweetened applesauce
- 2 large eggs
- 1/4 cup vanilla Greek yogurt (or plain)
- 1/2 cup melted coconut oil
- 1/2 cup fine cane sugar (or light brown sugar)
- 1/4 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (or whole wheat / GF 1:1 blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the applesauce, eggs, Greek yogurt, melted coconut oil, cane sugar, brown sugar, and vanilla until smooth.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and nutmeg.
- Fold the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and sprinkle chopped walnuts over the top if desired.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Serving size: 1 slice.
- Bring eggs and yogurt to room temperature for even mixing.
- Measure flour by spooning into the cup and leveling off to avoid a dense loaf.
- Check for doneness a few minutes before the minimum baking time; ovens vary.
- Store in an airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze for up to 3 months.
Thanks for reading. If you try this recipe, I hope it becomes a favorite — warm, simple, and delicious.