Peanut Butter Applesauce Bread
Indulge in the perfect balance of sweet and nutty flavors with this Peanut Butter Applesauce Bread! This moist and tender quick bread combines creamy peanut butter and naturally sweet unsweetened applesauce for a wholesome treat that's bursting with warm cinnamon spice. Easy to prepare in just 15 minutes, this recipe swaps out butter for applesauce, making it a lighter yet still incredibly satisfying option for breakfast, snacking, or even dessert. With a delightful crunch from optional chopped peanuts, this loaf is baked to golden perfection and pairs beautifully with a spread of extra peanut butter or a drizzle of honey. Whether you’re serving it fresh from the oven or storing it for later, this recipe ensures every slice is irresistibly rich and flavorful. Perfect for peanut butter lovers and ideal for cozy gatherings or meal prep, this bread is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.75 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cups Unsweetened applesauce
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cups Milk
- 0.5 cups Chopped peanuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, use an electric mixer or a whisk to beat the peanut butter, granulated sugar, and brown sugar until smooth and creamy.
Add the applesauce, eggs, and vanilla extract to the peanut butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
If using chopped peanuts, gently fold them into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
