Diabetic Applesauce Bread
Moist • No added sugar • Lower carb option included
🥣 Ingredients (9×5-inch loaf)
Dry
- 1 cup almond flour
- ½ cup whole wheat flour
(Lower carb: use ½ cup oat fiber or more almond flour) - 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Wet
- 1 cup unsweetened applesauce
- ⅓ cup brown monk fruit or erythritol blend
- 2 large eggs
- ¼ cup melted butter or avocado oil
- 1 tsp vanilla extract
Optional Add-ins
- ¼ cup chopped walnuts or pecans
- 1–2 tbsp chia or ground flax (adds fiber)
👩🍳 Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease or line loaf pan.
2️⃣ In a bowl, mix all dry ingredients.
3️⃣ In another bowl, whisk applesauce, sweetener, eggs, oil, and vanilla.
4️⃣ Combine wet and dry ingredients gently. Do not overmix.
5️⃣ Fold in nuts if using.
6️⃣ Pour into pan and smooth top.
7️⃣ Bake 40–50 minutes until toothpick comes out clean.
8️⃣ Cool completely before slicing (helps texture set).
📊 Approximate Nutrition (12 slices)
- Net carbs: 6–8g (with whole wheat)
- 4–5g net carbs (lower carb version)
- No added sugar
- High fiber
🍯 Optional Sugar-Free Glaze (Dessert Style)
Mix:
- ½ cup powdered monk fruit
- 1–2 tbsp almond milk
- Few drops vanilla
Drizzle over cooled loaf.
💡 Tips for Best Texture
- Use room temperature eggs.
- Let loaf rest 10–15 minutes before slicing.
- Store in fridge for 4–5 days (flavor improves next day).
If you’d like, I can also give you:
- 🍏 Chunky apple version (with small fresh apple pieces)
- 🥕 Applesauce carrot bread
- 🍫 Chocolate chip diabetic applesauce bread
- 💪 High-protein version
