{Gluten-Free} Applesauce Bread

I’m getting excited for fall baking. I have a list of recipes I’m working on and look forward to publishing in the weeks and months ahead. Lots of cozy spices, pumpkin, fall fruit, festive cakes and cookies … I will miss summer’s warmth but I do love this season. Today I’m happy to share this very lightly sweetened recipe for applesauce bread that’s perfect for breakfast (with or without a swipe of cream cheese) or afternoon tea.

You know how sometimes you do an experiment and it turns out better than you could have imagined? That’s how I feel about this applesauce bread. I made it on a bit of a whim after opening a jar of homemade applesauce for my girls and realizing I had enough leftover to do something with. The first round was very good, but the second, with a few small changes, was utterly perfect. I just finished up a slice with my lunch and am thinking about sneaking another.

Three gluten-free flours make up the base of this bread. Oat, almond, and sorghum flours work together to create a soft and tender crumb perfect to slice thickly. But the real star here is the applesauce, which, in addition to bringing loads of flavor, allows us to keep the added sweetener low as well as the oil. Just 1/2 cup of coconut sugar sweetens the whole loaf and just 1/3 cup of coconut oil is needed for added moisture. It’s a lovely cinnamon and nutmeg-spiced bread that bakes up well in small loaf pans (I got three loaves out of one batch) or a standard loaf pan. See the recipe head notes for how to make this recipe easily dairy-free.

Til next time — N xx

Need substitutions? Try sorghum flour for the oat flour, teff flour for the 50 g sorghum flour, and tiger nut flour or another nut flour for the almond flour. Swap brown sugar for the coconut sugar.

{Gluten-Free} Applesauce Bread

To make this applesauce bread dairy-free, substitute an additional 1/4 cup of applesauce for the Greek yogurt. I used my homemade applesauce here but any unsweetened applesauce will work well.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Servings 10 servings
Calories 300 kcal


  • 1 cup unsweetened applesauce
  • 1/3 cup melted coconut oil, slightly cooled
  • 1/4 cup Greek yogurt
  • 3 large eggs, at room temperature
  • 1/2 cup coconut sugar
  • 140 g (about 1 1/2 cups) gluten-free oat flour
  • 70 g (about 1/2 cup) almond flour
  • 50 g (about 1/3 cup) sorghum flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg


  • Grease a loaf pan with coconut oil and set aside.
  • In a large bowl, whisk together the applesauce, coconut oil, eggs, Greek yogurt, and coconut sugar. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the applesauce mixture and stir well to combine.
  • Pour the batter in the prepared pan. Preheat oven to 350 F. Let batter rest while oven heat, about 10 minutes.
  • Place in oven and bake for 55-60 minutes, checking after 55 minutes, until a tester comes out clean, the top is slightly firm to the touch, and edges are starting to pull away from the pan. Remove from oven and place on a wire rack to cool in pan 15 minutes, then turn out on the rack to cool completely.
  • Bread will keep, well wrapped in the fridge, for up to five days.
nicole spiridakis © copyright 2023