Apple Nut Bread

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Moist cinnamon apple nut bread made with homemade applesauce, small chunks of fresh apples and walnuts in every bite. It’s so moist and delicious, you won’t believe it’s light!

Apple Nut Bread

I’m going apple picking tomorrow upstate New York and I am totally planning on making my crock pot applesauce and this awesome applesauce bread so I thought I would revive this from the archives for anyone else out there who might also be apple picking. The scent of cinnamon and apples baking in the oven all morning makes my kitchen smell like Fall. Another favorite you might enjoy is my Banana Nut Bread.

You can also make this with store bought apple sauce, but it is so much better with homemade so if you have lots of apples, I highly recommend you do so. I’ve made this with and without the apple chunks, but I love the extra sweetness and moistness the chunks add to the bread, I highly recommend them. Be sure to dice them small so they cook through.

How to Make Apple Nut Bread

 

More Bread Recipes You Might Enjoy:

Moist cinnamon apple bread made with homemade applesauce, small chunks of fresh apples and walnuts in every bite. It's so moist and delicious, you won't believe it's low fat!
Print WW Personal Points
4.89 from 18 votes
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Applesauce Nut Bread

122 Cals 2 Protein 24 Carbs 4 Fats
Total Time: 1 hr 15 mins
Yield: 16 slices
COURSE: Breakfast, Brunch
CUISINE: American
Moist cinnamon apple bread made with homemade applesauce, small chunks of fresh apples and walnuts in every bite. It's so moist and delicious, you won't believe it's low fat!

Ingredients

  • 1 large finely diced, peeled apple, diced into 1/4" pieces
  • 1/2 tsp lemon juice
  • 1 tbsp agave
  • 1/8 tsp + 1/2 tsp cinnamon
  • 1 1/2 cups homemade applesauce, or store bought
  • 1 1/2 cups King Arthur white whole wheat flour
  • 3/4 cup brown sugar, not packed
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • pinch allspice
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract
  • baking spray
  • 1 1/2 oz chopped walnuts

Instructions

  • In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.
  • Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.
  • In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, allspice and salt with a wire whisk. Set aside.
  • In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
  • Add the flour mixture, then blend at low speed until combined. Do not over mix.
  • Fold in apples and walnuts.
  • Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Video

Nutrition

Serving: 1/2 inch thick slice, Calories: 122kcal, Carbohydrates: 24g, Protein: 2g, Fat: 4g, Sodium: 134mg, Fiber: 3g, Sugar: 14g
WW Points Plus: 4
Keywords: Vegetarian Meals

 

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134 comments

  1. Wow! I needed a recipe to use up apples from our picking this fall – honestly I thought this bread sounded boring, but it is DELICIOUS. I am guessing the applesauce is the reason it is SO MOIST. I even cooked mine an additional 10 minutes or so and was afraid it would be dry. I made her homemade applesauce for this simply because I was using up more apples. Only other small changes I made was using 2 small/medium apples instead of 1 large, coconut oil instead of veg oil, and 2 whole eggs versus eggs whites. Definitely will make this again next fall and double it to freeze a loaf.

  2. I made this bread yesterday. I added some raisins and a little blackstrap molasses and used brown sugar swerve, delicious! How long will it stay good in the fridge? 

  3. This was very good. I did take the advice of previous posters and replaced the oil with Greek yogurt and cut the sugar to 1/2 cup. These changes allowed 10 slices at 4 points each. I used the homemade applesauce recipe from this site (which, btw, is delicious!) and the sweetness of it made up for cutting the sugar. I also used honeycrisp apples which are sweeter than gala or fuji. This produced a spongy texture which makes an excellent breakfast loaf.

  4. Turned out really well. Did have the Skinny Taste slow cooker applesauce to use, and I did swerve Brown sugar replacement (1/2) cup and no extra added sugars or syrups, and used Fage nonfat plain Greek yogurt for the oil. Had probably 5 ounce chopped apple. I did cut walnuts to one ounce to save a few more calories. I am going to freeze the slices to help not eat it all at once.

  5. So delicious!!! The house smells amazing as it bakes and it’s full of flavor. Perfect fall baking recipe 

  6. Absolutely delicious! Will be making it again! The only change, I made it into muffins!

  7.  Best apple nut bread ever!  Although I didn’t have agave and only had 1/2c brown sugar those to changes didn’t make a difference.   

  8. applesauce nut bread recipe has brown sugar but in the assemble of the bread doesn’t 🍞 say when to incorporate it ??

  9. I have made this recipe several time and it is always one that pleases anyone who tries it. I tend to have dark brown sugar on hand and use it and also pecans that I toast up before adding to the batter. I can say, this one is in regular rotation in our home.

  10. Could I replace the wheat flour with oats flower? 

  11. I have to say I have made this loaf twice this week and it has been a HUGE hit with my husband and myself. I did make one slight alteration to the recipe. I used olive oil instead of the vegetable oil. I happened to have a bottle of orange, lemon and lime infused olive oil and I used that in place and all I can say is WOW! This will be a go-to recipe for my family and friends ( when we can safely be together again ). I also am not great at measuring cinnamon accurately, lol. Rarely have I ever thought that has too much cinnamon in it. So in reality it is likely doubled in my version of the recipe. Thank you again for an amazing healthy alternative to allow me to feed my family in the healthiest ways possible.

  12. Hi! Thanks for all the wonderful recipes!! Im not a fan of nuts in bread, so if I omit the walnuts, does it lower the points on blue?
    Thank you
    Teri

  13. I made 33 mini muffins with this mixture and they’re 2pts each. I’m over the moon about this delightful treat with breakfast. Thanks for all the amazing recipes you’ve created!

    • How long did u bake the mini muffins for. I figure they could be done within 10 to 12 minutes. Great taste for 2 points

  14. Thank you Gina! This cake was perfect with my afternoon coffee…made it gluten free with Bob’s Red Mill 1 to 1 baking flour and swapped honey for the agave. I used your homemade applesauce. The cake is moist and not overly sweet but the slight crunch and sweetness of the chopped apples really made this cake stand out. I can always count on your recipes to be family friendly, easy to follow and favorites for us all.

  15. Is the brown sugar necessary? I’d like to try and make it refined sugar free. Could I substitute with maple, honey, or additional Agave?

  16. I made this recipe the other day and, it was delicious-moist and not too sweet. It was “inhaled “by my household and didn’t even last a day! I will definitely add this to my permanent file of rcipes.

  17. Love this recipe! I made it in a Bundt pan so it was easier to cut and portion slices! Cooking time ended up being about 35 minutes for me.

    I also skipped the agave syrup and reduced the brown sugar to 1/4 of a cup. I used generous amounts of cinnamon. It was incredibly good. I’m going to make another one today and freeze it while I still have the ingredients on hand.