Blender Applesauce Bread


  • 1 large Stemilt apple, cored
  • 1 tsp lemon juice
  • 6 tbsp butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/2 cup chopped toasted pecans

Blender Applesauce Bread

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Blenders aren’t just for smoothies and soups! Here’s a breakfast bread made with one handy small kitchen blender. Be sure to give this recipe a whirl – it’s that easy!

A few notes about the bread:

  • Save your energy and leave the peel on the apple when making the applesauce. The blender’s power breaks it down so you’ll get the benefits of the nutrients found in the peel.
  • Stick to 1 cup of applesauce as any more will cause the bread to become too dense and “sink.” The 2 apples called for in the recipe may yield a bit more applesauce than needed so just eat any remaining as a snack to hold you over until the bread is ready (or freeze for the kids to enjoy later).
  • Avoid over-processing the batter once the dry ingredients are added. You’ll only need to pulse 5 to 7 times to incorporate the ingredients.
  • A simple base quick bread like this one boasts many opportunities to jazz up the flavor. Consider swapping walnuts for pecans, topping with coconut to play up the tropical flavor, or you can make this more of a “holiday” bread by warming up the spices with nutmeg and cloves.
  • Make sure to check the bread’s doneness after about 50 minutes since oven temperatures will vary. When the bread browns on the edges, the edges pull away from the sides, and a toothpick inserted in the center comes out clean, it is ready to be removed from the oven.
  • If you decide to vary the size of your loaf pan, or make mini loaves, muffins, or even a sheet cake out of the batter, make sure to keep an eye on the cook time.


  1. Cut apple into quarters (apple peel can remain). Combine apples and lemon juice and blender and beat until almost smooth (the consistency of chunky applesauce). Set aside 1 cup to use in the recipe. Rinse blender and blades with water with water.
  2. Beat together butter and sugar in the blender until combined and thick. Add egg, applesauce and vanilla and pulse until combined.
  3. Sift together flour, baking soda, baking powder, cinnamon, salt, and ginger. Add to blender and pulse until flour is just mixed without overbeating (about 5-7 pulses). Remove blade, add pecans and fold in gently.
  4. Add batter to a lightly greased 9-in. x 5-in. loaf pan and bake at 350 degrees for 1 hour or until the bread is firm and a wooden pick inserted into the center comes out clean. Let cool in the pan for 15 minutes, and then turn out onto a rack to cool completely.