To make the topping: In a small mixing bowl, combine the granulated sugar and cinnamon and stir well. Set aside.

Preheat the oven to 350° F. Grease a 9-inch x 5-inch x 3-inch loaf pan with the cooking spray and line the bottom of the pan with parchment paper. Grease the parchment and dust the sides and bottom of the pan with some flour. Shake out the excess flour. Set the pan aside.

To make the batter: In a large mixing bowl, sift together the dry ingredients: the flour, cinnamon, baking powder, baking soda, nutmeg, salt, and allspice. Set aside.

In a separate large mixing bowl, whisk together the applesauce, butter, granulated and brown sugars, egg, egg yolk, apple cider, and vanilla extract until the mixture is smooth. Gently stir the flour mixture into the applesauce mixture ⅓ at a time until just combined. Fold the nuts into the batter until well distributed.

Transfer the batter to the prepared pan. Evenly sprinkle the batter with the topping and bake for 45 to 50 minutes, until a wooden toothpick inserted into the center of the loaf comes out clean. Remove from the oven and set aside to cool in the pan on a wire rack for 15 minutes.

Turn out the loaf onto the wire rack and allow to cool completely.

Transfer to a serving platter, slice, and serve at room temperature.

Reprinted with permission from Sweet Mornings by Patty Pinner, Agate Midway, 2016.