Preheat the oven to 350°F. Line the bottom of a 9-x-5-inch loaf pan with a rectangle of parchment paper. Spray the pan with non-stick spray, dust with flour, and tap out the excess.

In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.

In a large bowl (or in a stand mixer) beat the butter and brown sugar until light and fluffy, about 2 minutes. Beat in 1/4 cup of the caramel sauce and the egg. Add the flour mixture and beat on low speed just until combined. Beat in the applesauce just until combined.

Spread the batter in the prepared pan and bake until cake springs back when pressed lightly, and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 20 minutes, then turn out and cool completely on a wire rack. (Cake can be wrapped and frozen at this point for up to 3 months.)

Before serving, drizzle the cake with the remaining 1/4 cup of caramel sauce and sprinkle with the pecans.