Applesauce and Cinnamon Breakfast Loaf with Streusel

Name: Applesauce and Cinnamon Breakfast Loaf with Streusel
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 tablespoons (85 g) unsalted butter, softened, at room temperature; ¾ cup (165 g) packed light brown sugar; 1 large egg, at room temperature; 1 cup (240 ml) unsweetened applesauce; 1 teaspoon (5 ml) vanilla extract; 1¾ cups (220 g) all-purpose flour; 1½ teaspoons (7 g) baking powder; ¼ teaspoon (1 g) baking soda; ¼ teaspoon (1½ g) table salt; 1½ teaspoons (3½ g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; 3 tablespoons (43 g) cold unsalted butter, cut into small cubes, cold, cut into ¼-inch pieces; ⅓ cup (75 g) packed light brown sugar; ½ cup (50 g) old-fashioned rolled oats; ¼ cup (30 g) all-purpose flour; ½ teaspoon (1 g) ground cinnamon

From the MyKitchenBank Kitchen

A tender, moist breakfast loaf studded with warm spices and topped with a buttery oat streusel. The applesauce keeps this loaf rich without excess oil, while cinnamon and nutmeg provide cozy, bakery-style flavor. Perfect for weekday breakfasts, lunchbox additions, or brunch entertaining.

Prep: 15 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 1 loaf (8 slices)

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Ingredients

8 servings

For the loaf
6 tablespoons (85 g) unsalted butter, softened, at room temperature
¾ cup (165 g) packed light brown sugar
1 large egg, at room temperature
1 cup (240 ml) unsweetened applesauce
1 teaspoon (5 ml) vanilla extract
1¾ cups (220 g) all-purpose flour
1½ teaspoons (7 g) baking powder
¼ teaspoon (1 g) baking soda
¼ teaspoon (1.5 g) table salt
1½ teaspoons (3.5 g) ground cinnamon
¼ teaspoon (0.5 g) ground nutmeg
For the streusel
3 tablespoons (43 g) cold unsalted butter, cut into small cubes, cold, cut into ¼-inch pieces
⅓ cup (75 g) packed light brown sugar
½ cup (50 g) old-fashioned rolled oats
¼ cup (30 g) all-purpose flour
½ teaspoon (1 g) ground cinnamon

Equipment (6)

9×5-inch (23×13 cm) loaf pan
Two mixing bowls (one large, one medium)
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Baking sheet

Steps

Before you start

Preheat oven to 350°F (175°C)
Grease a 9×5-inch (23×13 cm) loaf pan with butter or non-stick spray
Have all ingredients at room temperature
Line oven rack with a baking sheet to catch any drips

1
Make the streusel
- In a medium bowl, combine 75 g packed brown sugar, 50 g old-fashioned rolled oats, 30 g all-purpose flour, and 1 g ground cinnamon.
- Add the 43 g cold butter cubes and use your fingertips to rub the mixture together until it resembles coarse breadcrumbs with some pea-sized butter pieces still visible.
- Set aside.
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Ready when: Texture resembles coarse breadcrumbs with small lumps
Tip: Keep butter cold; if it warms and melts, refrigerate the streusel for 5 minutes before using
2
Cream butter and sugar
- In a large mixing bowl, beat together 85 g softened butter and 165 g packed brown sugar with a whisk or wooden spoon for 2–3 minutes until light, fluffy, and pale.
- The mixture should increase slightly in volume and look creamy.
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Ready when: Mixture is pale, fluffy, and noticeably lighter in color
Tip: Softened butter at room temperature makes this step easier; cold butter won't cream properly
3
Combine wet ingredients
- Add 1 room-temperature egg and 5 ml vanilla extract to the butter mixture and beat vigorously with a whisk for 1 minute until fully incorporated.
- Pour in 240 ml unsweetened applesauce and stir until the batter is evenly combined and no streaks of butter remain.
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Ready when: Batter is smooth, creamy, and uniform in color
Tip: Don't overmix; stop as soon as you see no white streaks of unincorporated butter
4
Combine dry ingredients
- In a separate medium bowl, whisk together 220 g all-purpose flour, 7 g baking powder, 1 g baking soda, 1.5 g salt, 3.5 g ground cinnamon, and 0.5 g ground nutmeg.
- Whisk for 30 seconds to aerate and evenly distribute the leavening agents and spices.
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Ready when: Spices are evenly distributed throughout; no lumps visible
Tip: Whisking the dry ingredients separately ensures even distribution of baking powder, baking soda, and spices throughout the loaf
5
Fold in dry ingredients
- Add the dry ingredient mixture to the wet ingredients and fold together gently with a wooden spoon or spatula, stirring just until the flour is completely incorporated and no dry pockets remain.
- The batter should be thick but pourable; do not overmix.
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Ready when: No visible dry flour streaks; batter is thick and uniform
Tip: Gentle folding keeps the loaf tender; overmixing develops gluten and makes the crumb dense
6
Fill the pan and top with streusel
- Pour the batter into the prepared 9×5-inch (23×13 cm) loaf pan and smooth the top with a spatula.
- Sprinkle the reserved streusel mixture evenly over the top, using your fingers to distribute any larger clumps, then gently press so it adheres to the batter.
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Ready when: Streusel is evenly distributed and lightly pressed into batter
Tip: Don't pack the streusel too hard; a light press helps it stay on top and crisp up
7
Bake the loafOven 350°F / 175°C
- Place the loaf pan in the preheated 350°F (175°C) oven on the center rack.
- Bake uncovered for 48–52 minutes until the top is golden brown and a toothpick or thin skewer inserted into the center of the loaf (avoiding the streusel) comes out clean or with just a few moist crumbs clinging to it.
- The loaf should feel firm to a gentle touch.
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Ready when: Top is golden brown; toothpick from center comes out clean or with a few moist crumbs; loaf feels firm
Tip: If the top browns too quickly, cover loosely with foil for the last 15 minutes, but let it brown for at least 30 minutes first for color
8
Cool in the pan
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- This allows the structure to set and makes removal easier.
- Do not remove it from the pan yet; the loaf is still fragile.
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Ready when: Loaf pulls slightly away from the pan edges; a toothpick is no longer visibly steaming
Tip: Removing too early risks the loaf falling apart; patience here ensures a clean release
9
Turn out and cool completely
- Turn the loaf out onto a wire cooling rack by inverting the pan.
- If the loaf sticks, run a thin knife around the edges before turning.
- Let the loaf cool completely at room temperature, about 5 minutes, before slicing.
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Ready when: Loaf is cool to the touch and feels firm throughout
Tip: Cooling completely allows the crumb to set; slicing while warm can tear the tender structure

Good to know

Tips

The applesauce adds moisture and structure without excess fat, making this loaf healthier than oil-based versions. Use unsweetened applesauce to control sweetness.
For extra moisture and tenderness, reserve 1–2 tablespoons of applesauce and brush it gently over the cooled loaf before serving.
If you prefer a crunchier streusel, mix in 1–2 tablespoons of chopped pecans or walnuts to the streusel before topping.
This loaf is excellent for meal prep: bake on Sunday, wrap individual slices, refrigerate or freeze, and grab for weekday breakfasts. Reheat gently in the microwave for 30–45 seconds before serving.

Make ahead

Prepare the streusel up to 2 days ahead and store it covered in the refrigerator. Bake the entire loaf up to 2 days ahead; cool completely, wrap tightly in plastic wrap or foil, and refrigerate. Slice and serve chilled or reheat gently.

Storage & reheating

Store cooled loaf wrapped tightly in plastic wrap or foil at room temperature for up to 2 days. Refrigerate in an airtight container for up to 5 days. Freeze wrapped loaf for up to 3 months; thaw overnight at room temperature or reheat gently in a 300°F (150°C) oven for 15–20 minutes covered with foil.

Substitutions

unsweetened applesauce → mashed ripe banana or Greek yogurt (1:1 by volume). Banana adds sweetness and subtle flavor; yogurt creates a tangier crumb. Both work well with the cinnamon and keep the loaf moist.
ground cinnamon → apple pie spice or pumpkin pie spice (same amount). Both blends include cinnamon plus clove and nutmeg, adding depth. Use the exact amount listed.
old-fashioned rolled oats → crushed pretzels or granola (chopped into ¼-inch pieces). Pretzels add a salty-sweet crunch; granola adds texture and extra flavor. Granola may contain added sugars.
unsalted butter, softened → coconut oil or neutral oil. Use melted coconut oil or oil; the loaf will be slightly less rich and tender but still moist. Decrease slightly to 5 tablespoons (70 g) oil for less greasiness.