200g(1 ½ cups + 2 tbsp) plain flour( all-purpose flour)
1 ½tspbaking powder
2tbspmelted butterto brush on cake
Preheat the oven to 180C | 350 F. Line a 2lb loaf tin with baking paper or use a loaf liner.
Add all the ingredients to your food processor in this order - oil or melted butter, eggs, apple sauce and sugar.
Top with the dry ingredients: flour, baking powder, cinnamon, salt and nutmeg.
Pulse until the ingredients combine and then process on high speed until the batter is smooth, using a spatula to scrape down the sides of the processor bowl as needed.
Pour the batter in the prepared tin, level and bake for 35-40 minutes, or until a skewer inserted in the center comes out clean and cake is springy to the touch.
Cool in the tin for 10 minutes then lift out using the baking paper.
Mix the cinnamon and sugar in a bowl. Brush the warm cake with the melted butter and sprinkle with the sugar.
To make by handPut the eggs, vegetable oil, applesauce and sugar in the bowl and mix together using a balloon whisk.Sift in the dry ingredients (flour, baking powder, cinnamon, salt and nutmeg) and mix until just combined. Pour into the prepared tin and bake.Storing and freezingStore your apple bread in a cake tin or airtight container for up to four days. It will keep lovely and moist – such a treat with a cup of coffee!If you want to freeze it then make sure it is completely cool first. Wrap well in a layer of kitchen paper and two layers of aluminum foil and freeze for up to three months. Thaw overnight in the fridge before serving.