• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
State of Dinner
  • Recipes
  • Kitchen Tips
  • State Dishes
  • Start Here
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Kitchen Tips
  • State Dishes
  • Start Here
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Kitchen Tips
    • State Dishes
    • Start Here
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Ă—

    Home » Recipes » Breakfast Recipes » Applesauce Pumpkin Bread

    Applesauce Pumpkin Bread

    Published: Oct 2, 2020 · Modified: Feb 10, 2022 by Erin · This post may contain affiliate links · 30 Comments

    • Share
    • Twitter
    Jump to Recipe
    Stack of sliced applesauce pumpkin bread next to a wooden board with loaf of pumpkin bread.

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

    straight on view of a loaf of pumpkin bread with the first piece sliced off.
    Jump to:
    • Ingredients
    • Step-by-Step Instructions
    • Variations
    • Frequently Asked Questions
    • Recommended Recipes
    • Recipe
    • Reviews

    Applesauce pumpkin bread is my favorite thing for a crisp fall morning! There is something spectacular about the tender, moist bread, with warm spices in every bite. It is the perfect fall treat!

    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 was incredible and now this version is our favorite recipe!

    If you are like me and love easy breakfast recipes with warm fall spices, check out these Buttermilk Spice Muffins and Banana Bread recipes! They are both delicious! These Air Fryer Pumpkin Donut Holes are also a treat!

    Ingredients

    Labeled pumpkin bread ingredients.
    • Pumpkin - This recipe uses canned pumpkin puree, not pumpkin pie filling. The difference is that pie filling has sugar and spices already added to it. We just want plain pumpkin for this recipe.
    • Oil - Canola, vegetable, or coconut oil can be used with equal success. I do not recommend olive oil as it will impact the flavor of the bread.
    • Applesauce - Unsweetened applesauce add moisture to the bread, and is used in place of some of the oil, making this a healthier pumpkin bread with fewer fat and calories in the recipe.
    • Flour - Using all-purpose flour results in a tender loaf. You can substitute half of the flour with whole wheat. The bread will be a little denser but is still delicious.
    • Spices - Adding the spices individually allows us to customize the proportions to get just the right warm spice flavors. Though you could also use 1 tablespoon of pumpkin pie spice, instead of the cinnamon, nutmeg, ginger, and clove.

    Step-by-Step Instructions

    Step One: Mix Dry Ingredients

    For the right amount of flour, you can either weigh your flour or spoon the flour into your measuring cup. Do not scoop the flour out of the bag with your measuring cup or you will end up with too much flour, making your bread dry.

    Add the spices and salt to the flour, and mix well. Then set aside until it is time to add the flour into the wet ingredients.

    Bowl of flour with dry ingredients on top of flour, then second photo of dry ingredients mixed in.

    Step Two: In a Separate Bowl, Beat Eggs and Sugar

    One of the secrets to soft and tender pumpkin bread is beating the eggs extra long. They would be really fluffy and pale yellow in color.

    Next, add the sugar and beat the mixture for an additional minute, to allow the sugar to dissolve into the eggs.

    Bowl with eggs beaten until pale and fluffy, then sugar mixed in.

    Step Three: Mix in Pumpkin & Wet Ingredients

    The pumpkin is added along with the oil, applesauce, and water.

    Bowl of fluffy eggs with pumpkin puree added, then second image of pumpkin mixed in.

    Step Four: Stir in Dry Ingredients

    Once the dry ingredients are added, you want to be careful not to overmix. Mix on low speed or you can even mix the flour in by hand.

    You just want to stir until you no longer see the flour.

    Dry ingredients added to batter, then mixed in with spatula.

    Step Five Bake

    Divide the batter evenly between the prepared loaf pans and bake for 50-60 minutes.

    To check doneness, insert a toothpick into the center of the bread. When you remove the toothpick it should be clean.

    Pro Tip: If the outside of the pumpkin bread is brown before the inside is fully cooked then you can cover the loaf pan with aluminum foil for the remainder of the bake time. This will help prevent burning.

    Batter in loaf pan, then second photo of bread baked.

    Reader Review: "I made these today and they are fantastic. I am cutting out Starbucks and therefore the pumpkin bread that my son and daughter are obsessed with so I was desperate to find a substitute. This more than fit the bill and I think it is actually better." - Sam

    Variations

    • Mini-Muffins: My favorite breakfast hack is to bake this recipe in mini-muffin pans then 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 and breakfast is ready!
    • Pumpkin Chocolate Chip Bread: Before pouring the batter into loaf pans, stir in 1 ½ cups of semi-sweet chocolate chips. Bake according to recipe directions.
    • Cream Cheese Pumpkin Bread: In a small bowl, beat together 8 ounces of cream cheese, ¼ cup all-purpose flour, ½ cup granulated sugar, and 2 eggs. Pour half of the pumpkin batter into the loaf pans. Top with dollops of the cream cheese mixture, then pour the remaining batter over the cream cheese.

    Frequently Asked Questions

    How do I store Applesauce Pumpkin Bread?

    Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3-4 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve.

    How do I freeze Applesauce Pumpkin Bread?

    Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 3 months.

    What should I serve with Applesauce Pumpkin Bread?

    We enjoy pumpkin bread with eggs and sausage. If you are serving this to guests then 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.

    Can I leave out all of the oil?

    If you prefer an even lower fat recipe then all of the oil can be replaced with applesauce. However, the bread will have a much spongier texture.

    Can I make gluten-free pumpkin bread?

    Some readers have reported success with using Bob's Red Mill Gluten-Free Baking Flour, though I have not personally tested this flour in the pumpkin bread.

    Recommended Recipes

    • Cranberry Cream Cheese Bread
    • Green Chile Egg Casserole with Sausage
    • Buttermilk Spice Muffins Recipe
    • Brioche French Toast Casserole Recipe
    Someone taking the top slice of a stack of 3 pumpkin bread slices.

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Recipe

    3 slices of pumpkin bread stacked.

    Applesauce Pumpkin Bread

    Recipe by: Erin
    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 56 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Breakfast
    Cuisine American
    Servings 24
    Calories 208 kcal

    Equipment

    • Electric Mixer
    • Loaf Pan

    Ingredients
     
     

    • 3 ½ cups all-purpose flour (455 grams)
    • 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 (500 grams)
    • ½ cup canola or vegetable oil (118 ml)
    • ½ cup unsweetened applesauce (118 ml)
    • â…” cup water (156 ml)
    • 15 ounces pumpkin puree (425 grams)
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350°F (180°C). Spray two 9x5-inch loaf pans with nonstick spray.
    • Mix flour, baking soda, spices, and salt in a medium bowl. Set aside.
      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
    • Beat eggs on medium-high speed for 3-4 minutes, until light-colored and fluffy. Add the sugar and beat on high for an additional minute.
      4 eggs, 2 ½ cups sugar
    • Add the 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.
      ½ cup canola or vegetable oil, ½ cup unsweetened applesauce, ⅔ cup water, 15 ounces pumpkin puree
    • Divide the batter equally between the two loaf pan. 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 miniature muffins bake for 12-15 minutes. Yield: 84 mini-muffins
     
    How to Store: Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3-4 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve.
    How to Freeze: Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 3 months.

    Nutrition

    Calories: 208kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 72mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2799IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Liette

      January 26, 2023 at 6:01 pm

      I was looking for something to bake with my pumpkin flesh I had in the freezer. I only hope this will work once I cook and mash the pumpkin. It simply looks amazing and cannot wait to make it. You did mention honey can be used instead of sugar???
      Tks for the wonderful recipe.

      Reply
      • Erin

        January 27, 2023 at 10:38 am

        Yes, honey can be used. But if you use honey then leave out the water, as the honey will add enough moisture.

        Reply
    2. Angela Harrell

      November 02, 2022 at 4:10 pm

      Hi! I’m a new baker and when you said mix all dry ingredients I did just that. So then I didn’t have sugar to mix onto my eggs. Is sugar not considered a dry ingredient?

      Reply
      • Erin

        November 04, 2022 at 10:53 am

        Oh no! When baking sugar is usually considered a wet ingredient since it typically gets mixed in with eggs and butter. But you are right, that is very confusing! I will update the recipe to make it more clear. I appreciate you sharing!

        Reply
    3. La Rella

      August 31, 2022 at 5:42 pm

      Could I leave out the water and use low-fat milk instead?

      Reply
      • Erin

        August 31, 2022 at 5:45 pm

        I have not tested this recipe using milk and cannot guarantee the results. However, I do substitute milk for water in other baked items with good results, so it would probably work fine.

        Reply
    4. Cari

      May 10, 2022 at 6:32 pm

      5 stars
      So light and amazing! I halved the amount of sugar so it was the perfect amount of sweetness. The applesauce and the pumpkin makes this loaf so moist and delicious

      Reply
      • Erin

        May 11, 2022 at 8:57 am

        Thank you so much for sharing, Cari! I am thrilled that you loved this recipe!

        Reply
    5. Peggy

      September 17, 2021 at 1:38 pm

      Hi, I was wondering if I can use brown sugar and white sugar in this recipe?

      Reply
      • Erin

        September 17, 2021 at 2:06 pm

        Hi Peggy! I haven't tried substituting brown sugar, though I have used honey and it worked great, and I am certain that brown sugar would work just fine also. Because brown sugar has more moisture than granulated sugar you can probably skip adding the extra water.

        Reply
    6. Agnieszka

      September 15, 2021 at 9:06 pm

      5 stars
      This pumpkin bread is amazing! So glad I found this recipe. Better than Starbucks, for sure! Hubby refused to believe it's made with applesauce.

      Reply
    7. Rob

      September 15, 2021 at 9:30 am

      5 stars
      Excited to make this pumpkin bread! It has all the right ingredients for a moist, flavorful bread. The step by step instructions in your post are really helpful too!

      Reply
    8. Jean

      September 15, 2021 at 2:12 am

      5 stars
      Excited to bake this pumpkin bread this weekend, I'll make my own applesauce and use this recipe for the pumpkin bread. I just got all my Fall spices and this will be perfect.

      Reply
      • Erin

        September 15, 2021 at 8:55 am

        Oh, homemade applesauce just takes this to the next level! Yum!

        Reply
    9. Jere Cassidy

      September 14, 2021 at 10:54 pm

      5 stars
      There is nothing better than homemade pumpkin bread filled with lots of spices, and the added applesauce. Glad to find your recipe. Also, thank you for adding the water to the ingredient picture.

      Reply
      • Erin

        September 15, 2021 at 8:55 am

        I am so glad that you found it helpful!

        Reply
    10. Debra

      September 14, 2021 at 10:29 pm

      5 stars
      Loved how easy this was to make and super tasty too. BONUS: the house smells spectacular.

      Reply
      • Erin

        September 15, 2021 at 8:56 am

        Isn't the smell just amazing?

        Reply
    11. 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
        • S. Rupe

          January 11, 2023 at 10:28 am

          Two and one half cups if sugar Really !!?? I make as well eat lucky charms.

        • Erin

          January 16, 2023 at 11:48 am

          This does make 2 loaves of bread. If you are concerned about the sugar you can certainly reduce it, but since this is a comfort food website you'll find that great taste is a priority for my recipes. đŸ˜€

    12. 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
    13. 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
      • Sam

        May 20, 2021 at 3:28 pm

        5 stars
        I made these today and they are fantastic. I am cutting out Starbucks and therefore the pumpkin bread that my son (2) and daughter (1) are obsessed with so I was desperate to find a substitute. This more than fit the bill and I think it is actually better. I did both regular and mini muffins and the moisture is perfect. I doubled the batch with the plan to freeze them and I am so glad I did! My son literally ate 9 mini muffins and he is NOT a good eater and never even finished his Starbucks pumpkin bread when I did get it for him. Thank you so much for the recipe, it is definitely going into the rotation especially since I can batch bake and freeze for easier mornings.

        Reply
        • Erin

          May 20, 2021 at 4:51 pm

          I love this, Sam! Isn't it the best when you find a recipe that your picky child will eat? I have that same struggle with my youngest. I am so glad that he enjoyed the muffins and that this recipe worked well as your Starbucks replacement!

    14. 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

    Primary Sidebar

    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

    Let's Get Started→

    Popular Recipes

    • Cardamom Shortbread Cookies with Orange Glaze Recipe
    • No-Bake Peanut Butter Buckeye Bars
    • Sweet Potato Pie (With Sweetened Condensed Milk)
    • Homemade Whipped Cream Recipe for a Dispenser
    • How to Stabilize Whipped Cream with Cream of Tartar
    • Sour Cream Enchilada Casserole

    Winter Favorites

    • 30-Minute Spicy Chicken Noodle Soup
    • Air Fryer Chicken Fajitas
    • No Bean Steak Chili
    • Marshmallow Chocolate Chip Cookies
    • Oven Pot Roast with Red Wine
    • Air Fryer Teriyaki Chicken
    • Creamy Knoephla Soup (Potato and Dumpling Soup)
    • Peppermint Mocha Cookies

    As Featured In

    Logos of the various publications where State of Dinner has been featured.

    Footer

    ↑ back to top

    About

    • Get Started Here
    • Privacy Policy & Disclaimer

    Accessibility

    • Accessibility Policy

    Let's Work Together

    • Collaboration

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 State of Dinner