Applesauce Cinnamon Sugar Bread

This Applesauce Cinnamon Sugar Bread could not be simpler to make, yet it results in a soft, flavourful quick bread that is just perfect for breakfast or a snack with your coffee!

Hiya everyone, I hope you had a good weekend. We went for a meal with my parents, brother, sister in law and nephew at a new Turkish restaurant nearby. It was INCREDIBLE! I can still taste the smoky, flavourful meat if I think about it. 100% would go back. The service was a little slow, but the food was amazing.

Then on our way back to the car we found out the lift was out of order which was unfortunate as I’ve been suffering really badly with my hips. I’ve suffered subluxations (these are partial dislocations where the joint pops out, but will go back in on its own) for years. However, in the last week my hips have been horrific.

Usually they pop out and go back in straight away. They might pinch a nerve/tendon on the way in, so I get bad pain in my groin. This week though? It goes between the left and right as to which is worse at that precise time. The outside of my hip is awfully painful. As is the inside. Both my Osteo and Physio think I have bursitis in my right hip and everything is being aggravated by the partial dislocations. I suspect my right hip hasn’t 100% gone back to where it should be as it feels off. The pain is like aching, shooting, bone pain etc. It’s happening in both hips, plus the subluxations are happening so frequently it’s mad.

It’s happening when I try and twist to get off the sofa, when I take my shoe off, when I try and stretch out my hips, when I’m walking I can feel my right hip catching on the outside of the joint. The left one has still been painful all over, but it’s not been quite as bad in the joint. My hips are now causing lots of pain in my coccyx. Every time I try and go up the stairs or even walk the pain is so sharp and intense. I’m having to ice and heat particular spots and my Osteopath showed my husband an agonising thing to try and help loosen the tendons/muscles/nerves. He has to press and then hook into my pelvis to try and loosen everything, then on my butt there are pressure points. It’s absolutely awful, but I do feel slightly looser after.

Nothing is really touching the pain though and I’m so frustrated. I’m used to awful pain in my joints. My knees, wrists, hips and back are all terrible. But I feel like with my other joints, even though I won’t be pain free, I can usually find some relief. My wrist? I’ll try and keep it straight. My knee? I’ll have my leg up with a cushion underneath. With my hips, I’m getting no relief. Sitting, standing, laying on my back, laying on my side is a huge no. Nothing is working, they just hurt all the time and I’m scared to move in case they pop out again.

I need to try and stretch them out and workout later, but I am dreading it. I know my hips get super bad if I don’t exercise, so I will do it. I’ll just have to be careful. For me I exercise for my mental health and also to desperately try and cling onto the mobility I currently have.

Things can very quickly degrade with Ehlers-Danlos and it’s really difficult to undo things. I daresay, the trigger for this was me not being able to properly workout for 2 weeks when the puppy situation was happening. I was walking round, playing, bending etc. but no structured workouts because I didn’t have the time.

If this can happen in two weeks, I would probably completely seize up in a few weeks and it would be awful for my mobility.


Let me tell you, a warm slice of this Applesauce Cinnamon Sugar Bread with salted butter on. You won’t find much better in life. DIVINE!

Applesauce is an amazing ingredient in baking. You can use it as a substitute for eggs, for flavour, for moisture. It’s so versatile. In this recipe, it’s not vegan and there are eggs. So, I’m using it for flavour. Apple and cinnamon is such a classic combination and I knew that applesauce bread would be insanely delicious.

I made sure there was plenty of cinnamon in there too. There’s 1 1/2tsp in the batter and a further 1/2tsp mixed with sugar to make the crunchy cinnamon sugar top.

I love the juxtaposition of the soft, flavourful bread with the crunchy, spicy topping. Cinnamon sugar can only make things better and it certainly works in this scenario!

You don’t need any fancy equipment for this Applesauce Cinnamon Sugar Bread. You melt the vegan butter/butter, so you don’t need to do any beating with a stand mixer or hand mixer. I just use a whisk, wooden spoon and bowl to make the batter.

I whisked the melted butter, eggs, sugar and vanilla together until everything was smooth and there were no lumps of sugar. Then I added the flour, salt, baking powder, bicarbonate of soda, cinnamon and applesauce. I switched to a wooden spoon to fold the flour in as I find it easier. Plus I used chunky applesauce and I wanted to keep those chunks whole.

Once everything is mixed, I poured it into a prepared 2lb loaf tin and made the cinnamon sugar for the top. Cinnamon sugar is so easy to make as well; just mix cinnamon with caster or granulated sugar until there are no lumps of cinnamon. I covered the top of the batter with the sugar, then placed it in the oven to bake for 45-55 minutes.

The hardest part about making this Applesauce Cinnamon Sugar Bread is waiting for it to bake. Because it makes the house smell SO good!

After the bread is baked, leave it to cool for a bit before transferring it to a cutting board. Slice and dig in. This quick brad is great at room temperature, but is best served warm. It will keep in an airtight container, at room temperature, for 5 days… If it lasts that long!

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Applesauce Cinnamon Sugar Bread

This Applesauce Cinnamon Sugar Bread could not be simpler to make, yet it results in a soft, flavourful quick bread that is just perfect for breakfast or a snack with your coffee!

Prep Time 10 minutes
Cook Time 50 minutes
Servings 12
Author Annie N


  • 1 1/2 sticks (170g) unsalted butter/vegan butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups (350g) plain/all-purpose flour
  • 1 tsp bicarbonate of soda/baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • pinch of salt
  • 1 cup (280g) applesauce, chunky or smooth, down to personal preference
  • 3 tbsp caster sugar
  • 1/2 tsp ground cinnamon


  1. Preheat the oven to 180C/350F and spray a 2lb loaf tin with cooking spray. I then take a strip of grease proof paper and lay it across the loaf pan with enough overhang to pick up the quick bread.

  2. Place the melted butter, sugar, eggs and vanilla into a large bowl and whisk until smooth and there are no lumps of sugar.

  3. Add in the flour, bicarbonate of soda, baking powder, salt, cinnamon and applesauce and mix until everything is combined and there are no lumps of flour. I switch to a wooden spoon for this bit as I like chunky applesauce and didn't want to break down the chunks with a whisk. You can still whisk if you want and you can use either chunky or smooth applesauce. Completely down to personal preference.

  4. Be careful not to beat or overmix your batter otherwise it may become rubbery. Just hand mix until everything is combined. Pour the batter into your prepared pan and smooth into an even layer.

  5. Place the caster sugar and cinnamon into a small shallow bowl and stir until all the cinnamon is mixed with the sugar and there are no lumps of cinnamon.

  6. Sprinkle the cinnamon sugar all over the top of the batter. Place in the oven for 45-55 minutes. Mine took 50 minutes. Cake should be risen, golden all over and an inserted skewer into the centre should come out clean.

  7. Leave to cool in the pan for at least 30 minutes before gently lifting the quick bread out of the pan and transferring it to a cutting board. It will cut better when cold, but if you can't help yourself, just make sure you wait for it to cool a bit before slicing!

  8. Makes 8-12 servings, best serves warm with butter, but great at room temperature too. Applesauce Cinnamon Sugar Bread will keep in an airtight container, at room temperature, for 5 days.

Annie N

Recipe developer, food photographer, make up and skincare addict, lover of tennis and motorsport.

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