This is a sponsored conversation written by me on behalf of Mott’s. The opinions and text are all mine. #MottsAppleswap
I’ve been thinking a lot lately.
Maybe a bit too much in fact. I think it has something to do with a “big” birthday that happened – one that didn’t even end in a zero! Or it might have to do with a diagnosis that a family member received. And then, really, ultimately, it could have to do with a certain little girl I know. A girl with the biggest brown eyes and contagious laugh. One who still craves giggles and snuggles at age 9. I need to stick around a long time for that girl.
It’s with all this in mind that I set out to test out something in the kitchen. Though I love to bake, I want to create recipes that are a little healthier for my family.
A “theory” that I’d heard about for years – swapping vegetable oil for Mott’s® Applesauce in baking. Would it work?
The test would be a favorite recipe – Poppyseed Bread!
While pumpkin bread is the usual fall favorite, poppyseed bread can be an unexpected surprise or a much-loved holiday gift for a neighbor, teacher or party hostess.
How to Swap Applesauce for Oil
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I chose Mott’s® Applesauce as a healthy substitute and replacement for oil in baking. We always have it on hand in the refrigerator and we pick it up from Walmart.
After some research, it was clear that it would be a 1:1 ratio when replacing vegetable oil with Mott’s® Applesauce.
The verdict – loved it!
This test shows that just one simple swap can do so much. I especially think of calories cut and fat reduced. Those are two huge wins in my book and the flavor is amazing. Mott’s® Applesauce adds moistness and actually reduced the baking time that I was used to.
The difference is key:
1/2 cup Mott’s® Applesauce (original) has 110 calories while 1/2 cup vegetable oil has 960 calories.
So, I know you’ll want me to share my recipe with you which includes the swap.
POPPYSEED BREAD
Ingredients:
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
2 1/2 cups sugar
3 TBSP poppy seeds
3 eggs
1 1/2 cup Mott’s® Original Applesauce
1 1/2 cup milk
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter extract
Directions:
Preheat oven to 350 degrees.
Combine dry ingredients in large bowl.
Mix liquid ingredients together in separate bowl.
Then stir the liquid mixture into the dry ingredients.
Pour into 2 greased and floured loaf pans.
Bake at 350 degrees for 45 minutes to 1 hour, or until done.
I wish you could jump right into this photo and taste what we’re tasting and smell the aroma!
We easily found 23 oz or 46 oz Mott’s® Applesauce at our local Walmart. You’ll find them at a great price!
While you may always have Mott’s® Applesauce on hand in the pantry, you may never have thought about using it in your baking as a healthier alternative. Now is the time to try it out – you won’t be disappointed! I know I’m not!
So tell me, what recipe would you like to make by swapping oil for Mott’s® Applesauce?
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This looks delicious. I never tried swapping oil for apple sauce in a recipe. What a big calorie difference!
I know Jackie – I was really surprised at how big a difference it makes!
I love poppyseed muffins and bread. Yours looks so good. Definitely pinning this recipe. Thank you for sharing 😀
Thank you and you are welcome Sue!
Can applesauce be substituted for the oil in the ever popular Banana Bread? If so, what would the ratio of oil to bananas be? Looking forward to you reply. Thanks
Absolutely Patricia! Try substituting applesauce for oil in banana bread. Don’t focus on the ratio of oil to bananas, just focus on the substitution of oil… it’ll be a 1:1 substitution in your favorite banana bread recipe. So if your banana bread recipe calls for 1 cup of oil, substitute 1 cup of applesauce! Hope that helps!
I have tried substitutions for a while now. I find that it needs to by beaten a bit longer to put more air in the mix for lift, otherwise it becomes very dense. But it still tastes good.
Yes, it can!
Thanks for the tip! I never tried subbing applesauce for oil. I will try it!
I use applesauce in caramel cake (boxed mix) and it is so good I don’t even need to frost it!
Another great idea for swapping Rose! It sounds delicious!
Just found the recipe to make my co-workers for their Christmas gifts.
Enjoy Katy!
My son in law is diabetic what amount of substitute sugar could I use
That’s a great question Veronica. I haven’t yet made it using a sugar substitute, though that is on my to-do list. I’ll have to update when I do or please email me if you try it out!
My husband is diabetic and I use Stevia and it is the same amount as regular sugar. Stevia doesn’t leave an after taste. His diabetic nurse at the
VA told me to use Stevia.r
Thanks for the tip Sue!
I made this today and followed the recipe exactly as written. The flavors were excellent, but the bread itself was dense. It had the consistency of bread pudding. Wondering if I did something wrong.
Oh no Natalie, did it need to bake a little longer?
Sounds delicious, I’ve used apple sauce instead of oil before, its great. My question is #1 where to find “butter extract” #2 have you ever tried lemon ext. in place of the almond ? curious how that would taste, I love everything lemon. Thanks for your thought and the great recipe.
I haven’t tried the lemon extract, but I’m with you Karen, I love anything lemon! I’d try it! 🙂
As for butter extract, you should be able to find it at your local grocer, but if not, it’s easily found on Amazon (affiliate) –> http://amzn.to/2fxd7pL
I just bought a new giant bottle of oil. However, the calorie difference is so amazing that I’m willing to throw it away and try this with my zucchini bread recipe. That is after I make your recipe !!
Could almond flour be used in place of regular flour?
Hi Rhonda, I don’t see why not. I’ve never used almond flour but a quick google search reveals a 1:1 ratio so it should be a simple substitution.
Thank you!
I’ve been doing this for years. However I find if you just use applesauce as it it will change the texture of the cake. The real trick is straining the applesauce first. I pour it into a coffee filter and set that into a strainer for about 20 minutes.
Interesting!
Does this freeze well?
You know Judy, I’ve never frozen bread (we usually gobble them all up).
I wanted to make them ahead of surgery on December 2nd so that I would have something available four friends at Christmas time. I guess I’ll try it!
Do let me know how it turns out after freezing Judy!
Just want to verify the use of 2.5 cups of sugar….seems like a lot
Yes, the recipe is accurate.