Servings: 4 loaves

4 c flour 4 c flour
1 1/4 tsp salt 1 ¼ tsp salt
1 1/4 tsp baking powder 1 ¼ tsp baking powder
1 1/4 tsp baking soda 1 ¼ tsp baking soda
1 1/4 tbsp cinnamon 1 ¼ tbsp cinnamon
4 eggs at room temperature (can microwave 30 secs) 4 eggs at room temperature (can microwave 30 secs)
3 c sugar 3 c sugar
1 1/4 c oil 1 ¼ c oil
27 oz applesauce 27 oz applesauce

Preheat oven to 325°.
Coat the bottom of 4 loaf pans (or 16 mini loaf pans) with cooking spray.
Combine the first five (dry) ingredients in a large mixing bowl.
Combine the remaining (wet) ingredients in another large mixing bowl.
Stir the flour mixture in batches into the applesauce mixture.
Spoon batter into the prepared pans.
Bake for 40 to 60 minutes (or 20 to 30 minutes for mini loaves) or until a wooden toothpick in the center comes out clean.
Cool pans on a wire rack for 10 minutes.
Remove loaves from pan and cool completely on rack.

Loaves can be refrigerated or frozen. They are great toasted and topped with butter or cream cheese.  Loaves can be refrigerated or frozen. They are great toasted and topped with butter or cream cheese.