Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour an 8×4-inch loaf pan, tapping out any excess flour.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cardamom, baking soda, and cloves.
• In a large bowl, whisk the sugar, eggs, lemon zest, and salt until the mixture is pale yellow and the sugar has dissolved, 1 to 2 minutes. Add the oil and molasses and whisk until smooth. Using a silicone spatula, stir in the apple and hemp seeds. Fold the dry mixture into the egg mixture until just combined. Scrape the batter into the prepared pan and level the mixture by tapping the pan on the counter.
• Bake until a skewer inserted into the center of the bread comes out almost clean with few moist crumbs clinging to it, 40 to 45 minutes. (If the top of the bread begins to darken too much, lay a piece of foil over the top.) Transfer the pan to a rack and let cool completely. Invert the bread and remove the pan. The bread will keep, wrapped in plastic, at room temperature for 5 to 7 days.