Oatmeal Applesauce Bread

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 221.7
  • Total Fat: 7.6 g
  • Cholesterol: 35.4 mg
  • Sodium: 227.2 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Oatmeal Applesauce Bread calories by ingredient
Report Inappropriate Recipe

Submitted by:


Adapted from a Dorie Greenspan recipe Adapted from a Dorie Greenspan recipe
Number of Servings: 12


    For the topping:
    1/4 cup (packed) light brown sugar
    1/4 cup oats (or chopped nuts)
    1/4 teaspoon ground cinnamon

    For the bread:
    2 large eggs
    1 1/4 cups unsweetened applesauce
    1/3 cup canola oil
    1/4 cup unsweetened almond milk
    1 1/4 cups all-purpose flour
    1/2 cup sugar
    1 1/2 teaspoons baking powder
    3/4 teaspoon ground cinnamon
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon freshly grated nutmeg
    Pinch of ground cloves
    1/2 cup diced dates (or other dried fruit)
    1 cup old-fashioned oats



1. Center a rack in oven; preheat to 350°F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.

2. Make the topping: In a small bowl, use your fingers to toss together the sugar, oats, and cinnamon until evenly mix. Set aside.

3. Make the bread: Whisk together the eggs, applesauce, oil, and milk until well blended.

4. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Remove 1/2 teaspoon of mix; toss it with the fruit to coat. Set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry, and, using a large rubber spatula, stir just until everything is evenly moistened. Don't overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.

5. Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.

Number of Servings: 12

Recipe submitted by SparkPeople user MARYDAZ.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.