Pre-heat oven to 350F (180C). Grease and flour or spray a 9 x 5 inch (22 x 12 cm) loaf pan.
In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
In a large bowl whisk together the applesauce, sugars, vegetable oil, eggs and milk until combined. Add the flour mixture and stir just until smooth. Fold in the chopped nuts.
Pour into the prepared loaf pan, sprinkle with the crumb mixture and bake for approximately 50-70 minutes. Depending on your oven start to check for doneness at 50 minutes. Let cool in loaf pan before removing. Slice and serve. Enjoy!
CRUMB TOPPING
In a medium bowl mix together the sugar, cinnamon and flour. Add the butter and mix either with a fork or your fingers until coarse crumbs appear.
You can use mini loaf pans, you will get approximately 3 mini loaves with this recipe. Be sure to bake for about 18-20 minutes or longer if needed. Always check for doneness with a toothpick.
Notes
If you want you could add some raisins, be sure to soak them in boiling water for about 15 minutes, drain well before using. Or some semi sweet chocolate chips would work.
Sweet breads or quick breads are best stored in an airtight bag and well sealed. They can be kept at room temperature for up to 3 days. They can also be refrigerated for 5-6 days. Bring to room temperature before serving.
To freeze sweet bread be sure to wrap the completely cooled loaf or if you prefer individual slices, tightly in foil or plastic wrap, then place them in freezer bags or container. They can be frozen for up to 3 months. The loaf or slices can be thawed at room temperature.