Step 1

Preheat the oven to 350°F (176°C). Lightly butter 2 loaf pans or place paper liners in 24 cupcake or muffin tins.

Step 2

Toss the eggs and sugar in the bowl of a mixer fit with the paddle attachment and beat until the mixture thickens and turns the color of lemons, 2 to 3 minutes.

Step 3

Add first the applesauce and then the butter and beat well, scraping down the sides of the bowl after each addition. The mixture may appear curdled but fear not, you did not just ruin your quick bread batter. Everything is fine. Just keep on going with the recipe and keep calm.

Step 4

Dump the flour, baking soda, salt, and cinnamon in a separate bowl and mix well. Stir it into the applesauce mixture and beat to combine. Add the nuts, if desired, and mix well. Scrape down the sides of the bowl.

Step 5

Scrape the batter into the prepared loaf pans or, if making muffins, use a 2-ounce ice cream scoop or heaping tablespoon to fill the prepared tins. Bake the bread until golden brown and firm in the center, about 1 hour for loaves and 20 to 25 minutes for muffins.

Step 6

Let the bread cool in the pans for 5 minutes, then transfer to a wire rack and set aside to cool.