Cooking at Home – Applesauce Loaf Cake

PROMO Food - Cooking Home Pots Soup Stew - iStock - Ozgur Coskun
Published Friday, January 3, 2020

Makes: 16 servings

    Cinnamon, nutmeg, and toasted walnuts make this loaf cake taste as great as it smells. 


    RECIPE Applesauce Loaf Cake - USDA
    Applesauce Loaf Cake. Courtesy USDA


    • 1/2 cup walnuts (chopped)
    • 1 1/2 cup applesauce
    • 1 egg
    • 1 cup sugar
    • 2 tablespoon vegetable oil
    • 1 teaspoon vanilla extract
    • 2 cup flour (all purpose)
    • 2 teaspoon baking soda
    • 1/2 teaspoon cinnamon (ground)
    • 1/2 teaspoon nutmeg (ground)
    • 1 cup raisins


    1. Pre-heat the oven to 350 degrees. Grease 2 (8x4x2 inch) loaf pans.
    2. Toast walnuts in an ungreased skillet pan. Stir while heating on medium-low heat for 5-7 minutes. They are done when they are brown and smell nutty. Set aside to cool.
    3. Mix applesauce, egg, sugar, oil and vanilla in a large bowl.
    4. Mix flour, baking soda, cinnamon, and nutmeg together in a smaller bowl.
    5. Pour flour mixture into applesauce mixture.
    6. Stir in raisins and cooled toasted nuts.
    7. Pour half of the batter into each greased pan. Bake for 45-55 minutes.
    8. Remove cakes from the oven. Cool for 10 minutes. Remove from pans to finish cooling. For best taste, let cakes cool a few hours before serving.

    Source: Rutgers Cooperative Extension, Food Wise Learn at Home Print Materials. Visit Web site.

    Nutrition Information

    Serving Size: 1" slice, 1/16 of recipe (72g)





    Total Fat

    5 g

    Saturated Fat

    1 g


    12 mg


    164 mg

    Total Carbohydrate

    36 g

    Dietary Fiber

    1 g

    Total Sugars

    22 g

    Added Sugars included

    13 g


    3 g

    Vitamin D

    0 mcg


    14 mg


    1 mg


    125 mg

    N/A - data is not available may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.