Apple Loaf Cake

Sweet Harvest Applesauce Breakfast Bundt Cake
Adapted from Passionate Vegetarian
Makes one 9-inch bundt cake, one 8-inch loaf cake or three 5-inch loaf cakes

Cooking spray
1 1/2 cups whole wheat pastry flour, plus a little extra for the pan
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
8-10 vigorous gratings of nutmeg
Dash of ground cloves
Dash of ground allspice
1/2 cup dried & sweetened cranberries
2-4 tablespoons walnuts, toasted and chopped (optional)
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
1 cup plus 3 tablespoons applesauce
1/4 cup butter, melted
1 teaspoon vanilla extract

Equipment: 9 inch bundt pan, 8x4 inch loaf pan or three 5x2 inch loaf pans. (I used the 8-inch loaf pan) 

Preheat oven to 350 degrees

Prepare your baking pan. Spray pan with cooking spray.  Dust the inside of the pan with a little flour, knocking out the excess.

Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice. Reserve 1 tablespoon of this mixture and place in small bowl, along with the cranberries & nuts (if using). Toss this mixture well and set both bowls aside.

Combine the sugars with the egg, applesauce, melted butter and vanilla.  Using a wooden spoon, gently mix the flour mixture into the applesauce mixture.  Stir until combined and stir in cranberries (and nuts if using). 

Spoon the batter into your prepared pan.  Bake for 30-35 minutes(My pan took 40 minutes). Test for doneness by inserting a toothpick into loaf to see if it comes out clean. Remove pan from oven and let cool on a wire rack for ten minutes.  Run a knife around the edges of pan and turn over onto the rack and rap sharply on the bottom of the pan to remove cake from pan. Let cool completely(if you have more will power than me!).