- Equal pumpkin puree (1:1) (Salted Plains)Works in spiced quick breads, muffins, and pancakes. Slightly wetter; reduce other liquid by 1–2 tbsp if batter looks loose.
- ¾ cup mashed ripe banana per 1 cup applesauce (Namely Marly)Adds noticeable banana flavor and a denser crumb; best in spice and chocolate bakes.
- Equal pear puree or pear sauce (1:1); reduce other liquid by ~1 tbsp (Also The Crumbs Please)Closest flavor-neutral swap; nearly indistinguishable in muffins and lighter cakes.
- As oil substitute in baking: equal applesauce for oil (1:1) (Namely Marly)Reduces fat; expect a slightly chewier, denser texture. Works best in muffins, quick breads, brownies.
- As egg replacer: ¼ cup applesauce per egg (The Kitchen Whisperer)Best in cakes and muffins with 1–2 eggs; add about ½ tsp extra baking powder to offset the density fruit purée adds.
Applesauce substitutes
Tested swaps for applesauce, with ratios and sources.
Measure substitutes by weight where you can. The Applesauce converter gives the grams.
Note: our substitutions are direct, not chained — we don't recommend substituting a substitute.