Serves 16
193 cal · 190 min
Applesauce Loaf Cake
Recipe GLPR8da2a23f3b8b0e
A moist and flavorful loaf cake made with unsweetened applesauce, warm spices, and topped with toasted walnuts and sweet raisins. This simple, wholesome dessert is perfect for everyday enjoyment or bringing to gatherings. The combination of cinnamon and nutmeg creates a comforting warmth in every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 cup walnuts, chopped
1 1/2 cups unsweetened applesauce
1 egg
1 cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
Directions
Thoroughly wash your hands with soap and warm water before beginning.
Preheat your oven to 350°F. Lightly grease two 8x4x2 inch loaf pans with cooking spray or oil and set aside.
Place the chopped walnuts in an ungreased skillet over medium-low heat. Toast the walnuts for 5–7 minutes, stirring frequently, until they turn golden brown and release a fragrant, nutty aroma.
Transfer the toasted walnuts to a plate and let cool completely.
In a large bowl, combine the applesauce, egg, sugar, vegetable oil, and vanilla extract. Mix until well blended.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and ground nutmeg.
Pour the dry ingredient mixture into the wet ingredients and stir until just combined. Do not overmix.
Fold in the cooled toasted walnuts and raisins until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared loaf pans.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes.
Turn the loaves out of the pans onto a wire rack to cool completely. For best flavor and texture, allow the cakes to cool for several hours before slicing and serving.
