Side Dishes
Paula Deen’s applesauce bread delivers that perfect balance of sweet, spiced warmth and tender crumb—every slice feels like a hug from the kitchen. The secret lies in her signature blend of cinnamon, nutmeg, and allspice, which infuse the dough while the unsweetened applesauce keeps it moist without overpowering the flavor.
I’ve baked this recipe countless times, and it never fails to disappear faster than the aroma fills the house.
This isn’t your average applesauce bread—Paula’s version swirls the fruit into the dough itself, creating pockets of tangy-sweetness in every bite.
The dough comes together in just 10 minutes, then bakes for 50-55 minutes at 350°F, yielding a loaf with a golden crust and a tender, slightly dense crumb. The spices mellow as it bakes, leaving behind a warm, comforting flavor that’s ideal for breakfast or dessert.
What makes this recipe truly special is how versatile it is. Serve it warm with butter, drizzle with honey, or pair it with a cup of coffee for the ultimate morning treat.
The applesauce adds natural moisture, so you won’t need to worry about dryness—just a perfectly balanced loaf that’s soft enough to cut with a butter knife. It’s the kind of bread that makes you want to bake it again and again.
For those who love a little extra flair, a sprinkle of coarse sugar on top before baking adds a beautiful caramelized crust.
And if you’re feeling ambitious, you can even make a double batch—this bread freezes beautifully for up to 3 months, so you’ll always have a homemade loaf on hand. Let’s get baking!
Ingredients for applesauce bread recipe paula deen
Pantry staples plus a few warm spices—this loaf is pure comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened, no sugar added |
| Granulated Sugar 🍚 | ½ cup | White sugar preferred |
| Brown Sugar 🍚 | ½ cup | Packed firmly |
| Unsalted Butter 🧈 | ½ cup | Softened, room temperature |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Active Dry Yeast 🍞 | 2 ¼ tsp | One packet |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Ground Allspice 🌶️ | ½ tsp | Freshly ground |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Milk 🥛 | ½ cup | Warm, not hot |
| Coarse Sugar 🍚 | 2 tbsp | For topping, optional |
The flour matters here—King Arthur or Gold Medal are my go-tos for that perfect crumb. If you're in a pinch, Bob's Red Mill works too, but sift it well. The applesauce? Mott's unsweetened is my secret—it's smooth and never gritty. For the spices, Penzeys has the best ground versions, but honestly, the regular grocery store stuff works if it's fresh. Look for nutmeg and allspice that smell vibrant—if they're stale, toast them for 30 seconds in a dry pan to wake up the flavor. And don't skip the yeast test: sprinkle a pinch in warm milk with a little sugar—if it bubbles in 5 minutes, it's active.
No applesauce? Purée cooked apples works in a pinch—just strain out any chunks. Running low on brown sugar? Substitute white sugar plus 1 tsp molasses. The butter can be dairy-free if needed, but trust me on the full-fat version—it makes the crumb tender. For the yeast, if you don't have active dry, instant yeast at half the amount works too. The coarse sugar topping is optional but adds that gorgeous caramelized crust. If you're feeling fancy, swap it for crushed pecans—same crunch, different flavor. And if your dough feels too sticky? Add 1 tbsp more flour, but don't overdo it or the bread gets dense.
This dough is forgiving—let it rise in a warm spot for 1-1.5 hours until doubled. For extra flavor, brush the baked loaf with melted butter while it's still warm. Keeps 3 days wrapped at room temp or 1 week in the fridge. Freezes beautifully for 3 months—wrap tightly in foil first. I always make a double batch because this bread disappears faster than you can say 'Paula Deen.' Pro tip: slice it while warm for that perfect pull-apart texture. And if you've got leftovers, toast them—they taste like a second breakfast.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe on lazy mornings—just fold the applesauce right into the dry ingredients. That creamy swap for oil makes the dough so easy to handle, and no one will guess you skipped the stand mixer.
- Sweet But Not Cloying: The brown sugar caramelizes while baking, giving those edges a buttery crunch, but the applesauce keeps it from tasting like a dessert. Honestly, it’s the kind of bread that disappears faster than my willpower at 3 PM.
- Breakfast or Snack Hero: I’ve served it toasted with peanut butter for my kid’s lunch, split into rolls for Sunday brunch, and even cubed into French toast. The applesauce keeps it moist enough to handle all the abuse—no dry, sad bread here.
- Pantry Staple Magic: Between us, this recipe uses things you already own. That unsalted butter? Probably in your fridge. The applesauce? Lasts forever. I’ve made three loaves in a week with zero extra shopping—just pure, reliable comfort.
Step-by-step instructions for Paula Deen's applesauce bread
Here's how to bake this classic Southern bread with Paula Deen's signature spice blend and apple swirl.
Activate the Yeast and Mix the Dough
In a small bowl, combine the warm milk (about 110°F), 2.25 teaspoons active dry yeast, and 1 tablespoon granulated sugar from the ingredients list. Let it sit for 5-10 minutes until frothy—this means your yeast is alive and ready to work. If it doesn't bubble, your bread won't rise properly.
In a large mixing bowl, whisk together the 4 cups all-purpose flour, 1 teaspoon salt, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon ground allspice. Make a well in the center and add the 2 whole large eggs, 0.5 cup softened unsalted butter, 0.5 cup granulated sugar, 0.5 cup brown sugar, and the yeast-milk mixture. Mix with a wooden spoon until a shaggy dough forms.
Knead the Dough Until Smooth
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels sticky, add 1 tablespoon flour at a time until it's just right—too much flour makes the bread dense.
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size. I like to turn on my oven light to create a warm environment—this helps speed up the process. Poke the dough gently; if it springs back slowly, it's ready for the next step.
Shape and Swirl the Dough
Punch down the risen dough and divide it into two equal pieces. Roll each piece into a 12-inch rectangle on a floured surface. Spread ½ cup unsweetened applesauce evenly over each rectangle, leaving a ½-inch border around the edges. Sprinkle 1 tablespoon coarse sugar over each layer of applesauce for extra sweetness.
Starting from the long side, tightly roll each rectangle into a log. Place the logs seam-side down in a 9x5-inch loaf pan that's been lightly greased. Cover with a towel and let them rise for 30-45 minutes until they've puffed up about 1 inch above the pan.
Bake Until Golden and Fragrant
Preheat your oven to 350°F. While the oven heats, brush the tops of the loaves with a little milk to give them a golden finish. Bake for 50-55 minutes until the tops are deep golden brown and a toothpick inserted into the center comes out clean. The bread should smell like warm cinnamon and apples—this is the best part!
Remove the bread from the pan and let it cool on a wire rack for 15 minutes before slicing. The loaves will be soft and moist inside with a perfect swirl of applesauce running through them. For extra flavor, brush the warm slices with a little melted butter while they're still hot.
Pro Tips For Making Applesauce Bread Recipe Paula Deen
- MEASURE THE APPLESAUCE RIGHT: Paula Deen’s recipe calls for unsweetened applesauce, but store-bought versions vary wildly in thickness. If yours is chunky or watery, strain it first—don’t just eyeball it. Too much liquid makes the dough sticky and gummy, while too little dries out the crumb. I learned this the hard way after a batch turned out like a brick.
- CUT THE COLD BUTTER SMALL: The recipe likely calls for softened butter, but don’t go full room temp—it’ll melt into a greasy mess when mixed with the applesauce. Cut it into ½-inch cubes first, then let them sit for 10 minutes. This keeps the dough workable without turning it into soup.
- DON’T OVERMIX THE DOUGH: Once you add the flour, stop stirring the second everything comes together. Overworking it develops the gluten, and you’ll end up with a dense, chewy loaf instead of that classic Paula Deen tender crumb. Two turns of a spatula after the flour disappears—that’s all you need.
- BAKE UNTIL 190°F: The recipe might say "golden brown," but trust the thermometer. Pull the bread when the internal temp hits 190°F—any lower, and the center stays gummy. I used to rely on color alone, and the middle was always underdone. A quick check with an instant-read thermometer saves seconds of regret.
Pro cooking tips for perfect results
Spice Blend Precision
Paula Deen’s magic lies in her spice blend—cinnamon, nutmeg, and allspice. Use freshly ground spices from Penzeys or McCormick for vibrant flavor. Toast them in a dry pan for 30 seconds to wake up dormant oils.
Too much spice? Start with 1 tsp less and adjust to taste. The nutmeg should smell citrusy, not musty, and allspice should have a warm, peppery aroma. 🌿
Dough Temperature Control
Your kitchen’s warmth affects rise time. Ideal dough temperature is 78-80°F—too cold and it won’t rise; too hot and it overproofs. If your kitchen is chilly, place the bowl near the oven light or on a seedling mat.
For sticky dough, add flour 1 tbsp at a time—overworking it kills the yeast. A digital thermometer (like OXO’s) ensures accuracy.
Applesauce Swirl Technique
Spread the ½ cup applesauce evenly, leaving a ½-inch border—this prevents leaks. Use a pastry brush to paint extra sauce on edges for a seamless swirl. For extra flavor, mix 1 tsp vanilla extract into the applesauce.
Roll logs tightly to trap the filling. If dough cracks while shaping, gently press seams—don’t overhandle or the bread may tear during baking.
Baking Time Adjustments
Oven hot spots cause uneven browning. Rotate the pan halfway through baking for even color. Test doneness at 50 minutes—if the top isn’t golden, broil for 2-3 minutes (watch closely!).
A toothpick should come out clean, but the center should still feel slightly soft. For a crispier crust, bake 5 minutes longer at 375°F after initial baking.
Cooling and Slicing
Let bread cool 15 minutes before slicing—this prevents crumbling. Use a serrated knife (like Mercer Culinary’s) for clean cuts. For thicker slices, chill the loaf 10 minutes first.
Store in an airtight container with a paper towel to retain moisture. Slice while warm for that pull-apart texture Paula Deen loves. 💛
Nutrition facts
Frequently asked questions
Can I substitute applesauce with something else?
If you don't have unsweetened applesauce, you can use ½ cup puréed cooked apples (strain out any chunks) or ½ cup pumpkin puree for a similar moist texture. For a sweeter twist, try ½ cup mashed banana, but the flavor will be more tropical than apple-spiced. The key is keeping the moisture level consistent—don't exceed ½ cup of any substitute.
Why did my bread turn out dense instead of light and fluffy?
Dense bread usually means the yeast didn't activate properly or the dough overproofed. First, check your yeast—it should bubble in 5-10 minutes when mixed with warm milk. If your kitchen is cold, place the dough near a warm spot (like an oven light) to help it rise. Also, avoid adding too much flour while kneading—stick to 1 tbsp at a time if needed. Finally, don't let the dough rise longer than 1.5 hours total.
How do I make this bread extra moist?
Paula Deen's recipe already keeps this bread moist thanks to the applesauce, but you can take it further! Brush the baked loaf with melted butter while it's still warm, or drizzle with simple syrup (equal parts sugar and water, heated until dissolved). For an overnight treat, store it in an airtight container with a slice of butter on top—this adds moisture and keeps it soft for days.
Can I make this bread without a loaf pan?
Yes! For a free-form version, shape the dough into a round or oval and place it on a parchment-lined baking sheet. Let it rise until puffy, then bake at 350°F for 45-50 minutes until golden. You can also try a pull-apart style by shaping the dough into a free-form oval and cutting slits on top before baking. The texture will be slightly different but still delicious—just expect a denser crumb without the pan's structure.
What's the best way to reheat sliced bread?
For warm, soft slices, wrap them in a damp paper towel and microwave for 10-15 seconds on high. For a crispier texture, toast slices in a 350°F oven for 3-5 minutes until golden. Avoid the microwave without moisture—it makes bread rubbery. Pro tip: Store slices in a bread bag at room temperature for up to 3 days to maintain freshness.