Breakfast Featured Recipes Snacks — 07 June 2013

Celebrate Applesauce Cake Day June 6th!

By: Jodie Shield, RD

In honor of Applesauce Cake Day (yep, there really is such a day!) check out my recipe on Playdate Place  for Homemade Applesauce Cake.  My family gave it two thumbs up.  Still feeling inspired, plus I had some leftover applesauce, I decided to lightened up my mother-in-law’s applesauce bread. She gave me her recipe twenty-five years ago and let’s just say, it was time for an update.  For starters, I cut back on the sugar.  To add fiber and grains, I used whole-wheat white flour instead of the usual all-purpose white flour.  Rather than butter (I know it tastes so rich), I used heart-healthy canola oil.  The makeover was worth it!  Thanks to the applesauce and buttermilk, my Whole Grain Applesauce Bread was super moist and still had a buttery flavor.  I have no idea who came up with National Applesauce Cake Day but I love applesauce!  Check out my recipe for homemade applesauce.  It’s so easy and fun to make with your kids.  In the mean time, enjoy my applesauce bread.  I wonder what my mother-in-law will think?

Whole Grain Applesauce Bread

Makes 12 servings

Preparation time: 10 minutes

Cooking time: 1 hour



1 1/2 cups whole wheat white flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/8 teaspoon baking powder

3 large egg whites

3/4 cup granulated sugar

1/2 cup canola oil

1 cup unsweetened applesauce

1/2 cup raisins

1/4 cup buttermilk



  1. Preheat oven to 350-degrees.  Coat a 9 X 5 inch loaf pan with nonstick spray.
  2. In a large bowl, mix the flour, cinnamon, baking soda and baking powder together.  Set aside.
  3. Beat the egg whites, sugar and oil.  Blend in applesauce and buttermilk.  Add flour mixture and stir until moistened.  Stir in raisins.  Pour batter into the prepared loaf pan.
  4. Bake for 1 hour or until a toothpick inserted in the center of the bread comes out clean.  Cool on a wire rack.


Nutrition Information per slice:

228 calories, 3.5 grams protein, 33 grams carbohydrate, 9.5 grams fat, 0.5 grams saturated fat, 0.5 milligrams cholesterol, 2.5 grams dietary fiber, 78.5 milligram sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(3) Readers Comments

  1. Looks delicious!!

    • Jodie

      Thanks Alyssa! It was really good. Give it a try and let me know your thoughts.

  2. Having food dedication days gives us the extra push to try new dishes that we’ve put on our “I want to try” list. This recipe’s been added to my list to try. Like you, I tend to use less sugar than a recipe calls for and don’t see much of a taste difference. Thanks for updating your recipe and I’m sure your mother-in-law would approve too.

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