Loaf Method
1-Preheat your oven to 350°F (175°C): Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan (or spray well).
2-In a large bowl, beat the softened: In a large bowl, beat the softened butter and granulated sugar together until the mixture lightens in color and looks fluffy.
3-Add the egg and vanilla, mixing until: Add the egg and vanilla, mixing until combined. Stir in the applesauce until evenly incorporated.
4-In a separate bowl, whisk together the: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
5-Fold the dry ingredients into the wet: Fold the dry ingredients into the wet mixture gently, mixing only until there are no dry streaks – overmixing will toughen the loaf.
6-If using, fold in half the chopped: If using, fold in half the chopped pecans, then scrape the batter into the prepared pan and smooth the top.
7-Bake for about 50-60 minutes, or until: Bake for about 50-60 minutes, or until the top springs back lightly and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8-Let the loaf cool in the pan: Let the loaf cool in the pan for 10-15 minutes, then transfer it to a rack to cool completely before frosting.

Cream-Cheese Frosting
9-Beat the softened cream cheese with the: Beat the softened cream cheese with the vanilla until smooth.
10-Gradually add 1½ cups powdered sugar and: Gradually add 1½ cups powdered sugar and beat until creamy. Add more powdered sugar, 1-2 tablespoons at a time, until the frosting reaches your preferred sweetness and thickness.
11-Spread a generous layer of frosting over: Spread a generous layer of frosting over the cooled loaf and finish with the remaining chopped pecans.