Applesauce Bread
Spring is here! It feels like time to use up some of last year’s preserved goods to make room for the next harvest. With a yard full of fruit trees we don’t need to try to keep jars of jam, jelly and applesauce from year to year. Sometimes though we may end up with more preserved than we will use on it’s own so we need to think of creative uses for some items. Fruit breads are always a huge hit at my house so we decided to give applesauce bread a try!
It went over very well, everyone really liked it and I will be making it into muffins for the freezer when I bake the next batch. I have a house full of picky eaters (even cookies can be a challenge to find a recipe everyone will eat) so when I find something we all enjoy I know I will be making it again!
To bake this applesauce bread I used my home canned spiced applesauce which has cinnamon, cloves and nutmeg in it. I left out the cinnamon in the recipe so that it wasn’t too strong in the finished product. I also used an extra egg, as the eggs our chickens are laying are a bit on the small side.
I ended up with some extra batter so I baked 2 loaves of applesauce bread and two pans of mini muffins as well. I love doing this because everyone can have a taste test without having to slice open the loaf before it has had time to cool. I also both grease my loaf pans and line it with parchment paper. It isn’t always necessary but loaves sometimes stick to the bottom of my pans so I like to take the extra step just to make sure I end up with nice loaves when I am finished.
Applesauce Bread Recipe
4 large eggs, at room temperature
1 ½ cups sugar
3 cups of applesauce, at room temperature
1 cup vegetable oil
3 cups flour
1 Tbsp baking soda
1 tsp salt
½ tsp cinnamon
1 cup walnuts, toasted and chopped (optional)
Preheat oven to 350 degrees. Grease 2 loaf pans or several muffin tins.
In a large bowl, mix eggs and sugar until mixture thickens and turns a lemony yellow colour, about 2 to 3 minutes.
Add the applesauce slowly, scraping the sides of the bowl and mixing well after each addition.
Next add the vegetable oil and mix until fully incorporated.
In a separate bowl, combine flour, baking soda, salt and cinnamon and mix well.
Stir flour mixture slowly into the applesauce mixture and beat until fully combined.
Add walnuts if desired and stir to combine.
Transfer batter into prepared pans and bake until golden brown and a cake tester comes out clean, about 1 hour for loaves and 20 to 25 minutes for muffins.
Let cool in pans until you can handle and then place on racks to cool.
Enjoy!
For another bread idea check out our Pumpkin Bread recipe.
How to Predator-Proof a Chicken Coop (Without Building a Fortress)April 22, 2025If you’ve ever yelled at a raccoon in your pajamas, this post is for you. Learn how to predator-proof your chicken coop and run using real-life, budget-friendly solutions—from locking latches to recycled materials. No over-engineered nonsense—just practical, tested tips to keep your flock safe and your sanity intact. […]
Thinking About Leaving the City? Try This 30-Day Homesteading Challenge FirstApril 14, 2025Thinking about ditching city life for something quieter, simpler, and a whole lot more hands-on? My free 30-Day Homesteading Challenge is the perfect way to test the waters—no acreage required. With one doable task each day, you’ll get a real feel for homesteading life before you commit. Grab the free printable and give it a shot! […]
Dandelion Season: Syrup, Jelly, Fritters & MoreIn CookingApril 12, 2025Dandelions aren’t just stubborn lawn invaders—they’re edible, medicinal, and downright delicious. In this post, I share my favorite ways to turn those bright yellow blooms into syrup, jelly, fritters, and more. Learn how to safely harvest, preserve, and appreciate one of spring’s most underrated gifts, straight from the weedy wilds of Northwestern Ontario. […]
What Is Cottagecore and How It Connects to Real-Life HomesteadingApril 6, 2025Cottagecore may romanticize rural life, but actual homesteading is where the aesthetic meets reality—mud, bugs, fresh bread, and all. In this post, I break down what cottagecore is, how it overlaps with homesteading, and why real-life slow living is messier, sweatier, and way more satisfying than any Instagram filter. […]
Sustainable Snacking: Things I Forage, Dry, and Stash for Later (Instead of Buying Crinkly Plastic Packs)April 5, 2025Why buy shrink-wrapped snacks when nature’s pantry is overflowing? I forage wild berries, mushrooms, and herbs, then dry and stash them for year-round snacking. It’s sustainable, budget-friendly, and tastes way better than anything in a plastic pouch. Here’s how I do it—and a few hilarious fails along the way. […]
How Foraging Ruined Grocery Shopping for Me ForeverApril 4, 2025Foraging changed how I eat, shop, and see food. After tasting wild asparagus and berries, store produce just doesn’t cut it. From plastic-wrapped lettuce to bland mushrooms, I’ve happily swapped fluorescent aisles for forests and fields—and I’m never going back. Here's how the wild completely ruined me (in the best way). […]
Foraging with Kids: Chaos, Curiosity & CattailsMarch 31, 2025Foraging with kids is equal parts wild adventure and total chaos—but it’s also one of the best ways to teach them about nature, food, and curiosity. From picking dandelions to asking 400 questions about mushrooms you’re not eating, here’s what actually works (and what doesn’t) when you take little humans into the wild to find snacks. […]
Spruce Tips: The First Foraged Flavor of SpringMarch 27, 2025Spruce tips are one of the first wild flavors to appear after the snow melts. Learn how to forage them, what they taste like, and how to use them at home. […]
Chaga Hunting Around McGinnis Creek: A Very Cold, Very Canadian AdventureMarch 24, 2025I went chaga hunting around McGinnis Creek, armed with snowshoes, a saw, and a thermos of tea. Between faceplants and squirrel arguments, I found a few golden treasures growing on birch trees. This solo foraging trip reminded me why I love the bush—even when it's -12°C and the snow tries to eat your boots. […]
Coming Soon: The Forager’s Notebook (Yes, I Wrote a Book and No, It’s Not a Plant ID Guide)March 21, 2025The Forager’s Notebook is coming soon—and no, it’s not a plant ID guide. It’s a journal for recording your wild finds, tracking seasonal growth, and making sense of your foraging life one mushroom at a time. With 135 entry pages and 20 wild food recipes, it’s the perfect companion for anyone who loves wandering the woods and wondering what’s edible. Funny, practical, and made by a fellow homesteader who’s been there (and sometimes gotten stung). […]