Applesauce Cinnamon Bread

If you don’t want to use liquid egg substitute, use 1 egg and 2 egg whites.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄4 cups applesauce
  • 1 cup brown sugar, divided
  • 1⁄3 cup canola oil
  • 1⁄4 cup skim milk
  • 1⁄2 cup liquid egg substitute
  • 1 cup all-purpose flour
  • 3⁄4 cup whole-wheat flour
  • 2 Tbsp. wheat germ
  • 1 1⁄2 tsp. ground cinnamon, divided
  • 1⁄2 tsp. ground nutmeg
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 cup golden raisins
  • 1⁄2 cup chopped dried apricots
  • 1⁄2 cup roasted sunflower seeds


  • Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray containing flour, and set aside.
  • In large bowl, combine applesauce, 3⁄4 cup plus 2 tablespoons brown sugar, canola oil, milk, and egg substitute and beat well.
  • In medium bowl, combine flour, whole-wheat flour, wheat germ, 1 teaspoon cinnamon, nutmeg, baking powder, baking soda, raisins, apricots, and sunflower seeds, and mix well. Add to applesauce mixture and stir until combined.
  • Pour batter into prepared pan. In small bowl, combine remaining 2 tablespoons brown sugar with remaining 1⁄2 teaspoon cinnamon and mix well. Sprinkle evenly over batter in pan. Bake for 55 to 65 minutes or until bread is golden-brown and toothpick inserted in center comes out clean. Remove from pan and let cool on wire rack.