Well, I know I’ll lose friends for this but I’m just going to say it. I don’t really like pumpkin spice. I don’t dislike it. I just don’t think it needs to be in everything dessert or drink between the months of September and December (i.e. pumpkin spice Pop Tarts and Oreos). I will say that I love savory pumpkin dishes like soups and especially these sweet and savory pumpkin fritters!
So if you want to branch out from pumpkin spice without compromising fall flavor, then this just may be your new favorite fall recipe. It has all the delicious, aromatic flavors that embody fall in a super fluffy and perfectly moist cake. Pumpkin spice lovers, you could add a pumpkin spice cream cheese frosting or even add some pumpkin pie filling! Either way, this is coffee’s best friend and when you bake it in small loaves it makes the perfect little fall gift for neighbors and teachers. I hope you love it!
Ingredients:
- 2 1/2 cups flour
- 2tsp baking powder
- 1tsp baking soda
- 1/2tsp salt
- 1 1/2tsp ground cinnamon
- 1tsp ground ginger
- 1/2tsp ground nutmeg
- 1/2tsp ground clove
- 1 3/4 cup brown sugar
- 1cup vegetable oil
- 1 cup unsweetened applesauce
- 4 large eggs
- 2tsp vanilla extract
- 1 cup grated apple
- 1tbs molasses
Directions:
- Preheat oven to 350°F and grease pan(s).
- Combine all dry ingredients in large bowl and whisk together.
- Combine all wet ingredients into separate bowl and mix well. I did this in my standing KitchenAid mixer.
- Add dry mix to wet mix about 1/2 cup at a time until it is all thoroughly combined with no lumps.
- Pour batter into greased loaf pans 3/4 full. Bake small loaf pans for 30mins and large loaf pans for 45-50mins or until golden brown and passes the toothpick test.
- (Optional) Dust with powdered sugar.
Brew yourself some coffee and enjoy!