Applesauce Cake Loaf
A moist, flavorful applesauce cake loaf packed with raisins, pecans, and warm spices, perfect for cozy gatherings and enjoyed as a sweet breakfast or dessert.
Ingredients
Instructions
- Cream butter and sugar; add egg, beating well.
- Add nuts and raisins to the mixture.
- Add dry ingredients alternately with applesauce.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 75 minutes.
Tips & Substitutions
For a moister cake, you can substitute half of the butter with applesauce. If you don't have pumpkin pie spice, a mix of nutmeg and allspice can work in a pinch. To make this recipe vegan, use a flax egg instead of the regular egg and swap the butter for coconut oil. This Applesauce Cake Loaf also benefits from adding a splash of vanilla extract for extra flavor.
Serving Suggestions
Serve slices of Applesauce Cake Loaf as a delightful breakfast treat or snack. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. This cake is also fantastic alongside a cup of coffee or tea. Consider serving it with a side of fresh fruit for a refreshing contrast.
Storage & Reheating
Allow the Applesauce Cake Loaf to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped individually; they can be reheated in the microwave or oven directly from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Applesauce Cake Loaf contains roughly 749 calories, with 8g protein, 102g carbohydrates, and 38g fat. It is an excellent source of iron (44% of the Daily Value), calcium (28% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1112mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute walnuts or almonds for the pecans, depending on your preference. Just ensure that the nuts are chopped to a similar size to maintain the texture of the cake.
What can I use instead of raisins?
Dried cranberries or chopped dates can be excellent alternatives to raisins. They will add a different flavor profile and sweetness to the cake while maintaining the chewy texture.
Is there a way to make this cake gluten-free?
Absolutely! You can swap the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum, which helps mimic the texture of traditional flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).