Applesauce Bread {Bundt Cake}

Get ready for your house to smell amazing as the sweet aroma of apples, brown sugar, and cinnamon fills the air! This versatile recipe can be made as either a bundt cake or two loaves of bread. You can easily cut the recipe in half to make just a single loaf. I love having options!

Applesauce Bread {Bundt Cake}
Yield: 2 loaves (or 1 bundt cake)

Ingredients

• 3 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 1 Tbsp cinnamon
• 2 sticks butter, softened
• 2 cups brown sugar
• 2 eggs, room temperature
• 2 cups unsweetened applesauce

Directions

1. Preheat oven to 350°F. Grease 2 loaf pans with Crisco, line with parchment (fold extra over sides for easy removal after baking), then grease with nonstick cooking spray. (If using bundt pan, grease with Crisco, then dust all sides with flour.) Set pan(s) aside.
2. In stand mixer fitted with paddle attachment, cream butter and brown sugar until well combined. Add eggs and mix until combined.
3. Add 1 cup of flour, baking powder, and cinnamon; mix until combined. Add 1 cup of applesauce and mix until combined. Add remaining flour and mix until combined. Add remaining applesauce and mix until combined.
4. Transfer batter to prepared pan(s). Bake 55-60 minutes, or until toothpick inserted in center comes out clean.
5. For loaves: Cool in pans 10 minutes. Gently lift loaves from pans using parchment folded over sides, remove & discard parchment, and place loaves on wire rack to cool completely.
6. For bundt pan: Let cake cool completely in pan before inverting onto platter.
7. Once cooled, dust with powdered sugar before serving, if desired, and cut slices using serrated knife.
8. Store at room temperature. Cake ages well and becomes more moist with time!

Recipe adapted from Melanie Cooks.

Applesauce Muffins

These soft and tender muffins highlight two of my favorite aromas and flavors of fall: apples and cinnamon. These muffins are sure to make their way into your standard breakfast rotation, not only during autumn, but year-round!

Applesauce Muffins
Yield: 12 muffins

Note: Muffins need to be made one day in advance.

Ingredients

• 1 1/4 cups unsweetened applesauce
• 1/4 cup vegetable oil
• 2 tsp vanilla
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon

Directions

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. Whisk all liquid ingredients together.
3. In separate bowl, stir remaining dry ingredients together.
4. Pour dry mixture into wet mixture, and stir until just evenly mixed.
5. Fill paper liners 3/4 full with batter.
6. Bake on center rack for 17-20 minutes, or until muffins have domed and toothpick inserted into center comes out mostly clean.
7. Let cool in pan for 5-10 minutes, then remove muffins from pan and place on wire rack to cool completely.

Note: Do NOT eat the muffins the same day you make them! The muffins really stick to the liners if you try to peel them off the first day. Store them in an airtight container overnight and the liners peel off more easily the next day. The flavor and texture become even better, too!

Recipe adapted from Chocolate Covered Katie.