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    Home » Applesauce Pumpkin Bread (Or Muffins) Recipe

    Applesauce Pumpkin Bread (Or Muffins) Recipe

    Published: Oct 2, 2020 · Modified: Feb 12, 2021 by Erin · This post may contain affiliate links · 8 Comments

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    This soft and tender applesauce pumpkin break is full of comforting fall spices. You won't believe that it has less fat and calories than your traditional pumpkin bread because it tastes so delicious! They are also fantastic as pumpkin muffins, and can even be frozen for a quick make-ahead breakfast!

    Applesauce pumpkin bread with 3 slices stacked to the left. Pumpkins and sugar jar in back corners.

    This post may contain affiliate links. This means that at no cost to you, I may receive a small commission when you click through and make a purchase.

    Jump to:
    • The Secret for Perfect Texture
    • Easy Breakfast Hack
    • How Much Does This Recipe Make?
    • Frequently Asked Questions
    • Recipe
    • Reviews

    I love applesauce pumpkin bread on a crisp fall morning! There is something spectacular about the tender moist bread, with warm spices in every bite. When paired with a cup of coffee it is my dream of a perfect morning!

    My original pumpkin bread recipe had an entire cup of oil. That is a lot! So I replaced half of the oil with applesauce. Making that substitution, we cut out almost half of the fat and a lot of unnecessary calories. The result is incredible! My kids say that this applesauce pumpkin bread tastes just like Starbucks pumpkin bread. What high praise!

    The Secret for Perfect Texture

    The very first thing that I do when making applesauce pumpkin bread is beat the eggs. I beat them until they are really fluffy and are pale yellow in color. This creates an airiness to the batter that results in soft and tender bread.

    Whisk held above bowl of eggs. Eggs are fluffy and pale yellow.

    If you have a stand mixer, you can have your eggs beating while you combine your dry ingredients. As with all baking, it is important to spoon your flour into the measuring cup rather than scooping the flour out with the cup. Spooning the flour will help ensure that you get the right measurement and not too much. Here is a great tutorial if you want some additional guidance on how to properly measure your flour.

    Bowl of flour with all of the spices on top.

    Easy Breakfast Hack

    I have been making pumpkin spice mini muffins ever since my kids were eating solid foods. I am not a morning person, so this was my hack for having an easy breakfast ready to go! Make a batch of mini muffins and freeze them! When it is time for breakfast just take a few out of the freezer and put them in the microwave for about 30 seconds.

    Back then I was just focused on easy. But I want to cut back on fat and calories where it is possible, especially when they won't know the difference. So now I make pumpkin muffins with applesauce. It is healthier, and they actually prefer these to my original recipe!

    Mini muffins in a pan.

    How Much Does This Recipe Make?

    Isn't it an incredible feeling when you can do something once and get multiple uses out of it? That is one of the many reasons why I love this recipe! It makes two loaves of applesauce pumpkin bread. If you are not serving a crowd then eat at one and freeze one, or eat one and give the other as a gift! Or better yet, make one loaf and dozen full-sized muffins. Or a loaf and 36 mini muffins! There are so many options!

    One tray of applesauce pumpkin muffins and one loaf pan.

    Frequently Asked Questions

    How do I store Applesauce Pumpkin Bread?

    Cover your pumpkin bread tightly and store at room temperature for 3-4 days. The bread will stay freshest if you wait to cut it until you are ready to serve.

    In the refrigerator, it will keep for up to a week.

    How do I freeze Applesauce Pumpkin Muffins and Bread?

    For a whole loaf of bread, wrap tightly in plastic wrap and then wrap it in aluminum foil. Remove from freezer and let thaw at room temperature the day before you plan to serve.

    You can also freeze slices individually, so that they can be pulled out one at a time. Follow the same instructions as above, wrapping in plastic wrap. Then wrap all slices together in aluminum foil or place in a freezer-safe ziptop bag.

    For mini muffins, place in a single layer on a parchment-lined plate. Freeze for several hours. Once hard, put in a ziptop bag and place back into the freezer.

    Muffins and bread will be at their peak of freshness for 3 months in the freezer, though I have kept them much longer and they are still good!

    What goes good with Applesauce Pumpkin Bread?

    Other than a cup of coffee? We enjoy applesauce pumpkin bread with eggs and sausage. If you are serving this to company it would be a delicious accompaniment to a sausage and egg breakfast casserole! Though sometimes I love to keep it simple and serve it by itself, warmed, and topped with some butter or cream cheese.

    If you love muffins with warm fall spices, check out these Buttermilk Spice Muffins as well! They are delicious!

    Pinterest image that says applesauce pumpkin bread. One loaf and three slices.

    If you tried this recipe, please rate and review it so others can see what you thought Tag me in your photos on Instagram @stateofdinner. I would love to see your dish!

    Recipe

    Pumpkin bread with slices stacked in front. There is a bite out of the top slice.

    Applesauce Pumpkin Bread (Or Applesauce Pumpkin Muffins)

    Soft, tender, and moist pumpkin bread is full of comforting fall spices. You won't believe that it has less fat and calories than your traditional pumpkin bread!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Breakfast
    Cuisine American
    Servings 24
    Calories 208 kcal

    Ingredients
     
     

    • 3 ½ cups all-purpose flour
    • 2 teaspoons baking soda
    • 1 ½ teaspoons cinnamon
    • 1 teaspoon nutmeg
    • ¼ teaspoon clove
    • ¼ teaspoon ginger
    • 1 teaspoon salt
    • 4 eggs
    • 2 ½ cups sugar
    • ½ cup canola or vegetable oil
    • ½ cup unsweetened applesauce
    • ⅔ cup water
    • 15 ounces pumpkin puree
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 degrees. Spray two loaf pans with nonstick spray.
    • Mix dry ingredients together in a medium bowl and set aside.
    • Beat eggs on medium-high speed for 3-4 minutes, until light-colored and fluffy.
    • Add sugar and beat on high an additional minute.
    • Add oil, applesauce, water, and pumpkin to the egg mixture and stir on low speed until combined.
    • Stir in dry ingredients on low speed until just combined and no flour is visible.
    • Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean.
    • Allow bread to cool completely before removing and slicing.

    Notes

    For muffins, bake for 18-23 minutes. Yield: 24 muffins  
    For mini-muffins, bake for 12-15 minutes. Yield: 60 mini-muffins

    Nutrition

    Nutrition Facts
    Applesauce Pumpkin Bread (Or Applesauce Pumpkin Muffins)
    Amount per Serving
    Calories
     
    208
    Calories from Fat 54
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Cholesterol
     
    27
    mg
    9
    %
    Sodium
     
    200
    mg
    9
    %
    Potassium
     
    70
    mg
    2
    %
    Carbohydrates
     
    37
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    22
    g
    24
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    2797
    IU
    56
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    13
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword bread, fall recipes, pumpkin, quick bread
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Jeff Albom

      October 05, 2020 at 4:33 pm

      5 stars
      I love the pumpkin spices and the applesauce makes it so moist.

      Reply
      • Erin Gierhart

        October 05, 2020 at 6:30 pm

        I am so glad that you enjoyed this recipe! Thank you for letting me know!

        Reply
    2. Becca Bartlett

      October 06, 2020 at 7:03 am

      5 stars
      This was an easy recipe to follow and I loved the option for applesauce instead of some of the oil. My family is gobbling the muffins up.

      Reply
      • Erin

        October 07, 2020 at 9:19 am

        Yay! I am really happy that you found this recipe easy and delicious! Thank you for sharing!

        Reply
    3. Brianna

      October 06, 2020 at 7:32 pm

      5 stars
      This looks like a great fall recipe!

      Reply
      • Erin

        October 07, 2020 at 9:05 am

        It is so delicious! I hope you enjoy it too.

        Reply
    4. Joan Sandes

      October 18, 2020 at 5:40 am

      5 stars
      This was exactly what I was looking for. This recipe is AMAZING! I made regular sized muffins and added chocolate chips. I had to freeze half of the muffins and they freeze very well. Going to make this again - mini muffins next time!

      Reply
      • Erin Gierhart

        October 20, 2020 at 8:27 am

        Chocolate chips are a wonderful addition! YUM!!! I am so glad that you love this recipe. Thank you for sharing!

        Reply

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    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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