Ingredients:

• 2 cups unbleached all-purpose flour
• ¾ cup dried cranberries, chopped, or chopped walnuts (optional)
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• ½ teaspoon salt
• ½ cup packed light or dark brown sugar
• 1 ½ cups unsweetened applesauce
• ½ cup light olive oil

Directions:

1. Preheat oven to 325°F.
2. Spray three 6×3-inch pans with nonstick vegetable cooking spray.
3. In a medium bowl, combine flour, cranberries or walnuts (if using), baking soda, baking powder, spices, and salt.
4. In a small bowl, using a whisk, combine brown sugar, applesauce, and oil; stir until smooth. Make a well in center of flour mixture and pour applesauce mixture in. Vigorously stir with a spatula to make a just-moistened batter that is evenly combined and creamy in consistency, about 25 strokes; do not over mix.
5. Divide batter evenly between perpared pans. Bake in center of oven until edges contract slightly from the sides pf the pan and a cake tester is inserted into the center comes out clean, 33 to 38 minutes.
6. Let loaves rest in pans 5 minutes before turning them out onto a rack to cool, right side up. Store at room temperature, wrapped tightly in plastic wrap.
7. To freeze, cut one loaf into 6 even slices and, leaving slices in load shape, slide into a plstic freezer bag. Freeze up to 2 months. Remove as many slices as desired the night before and defrost at room temperature, then warm gently in the microwave before serving.)

Makes Three 6×3 inch loaves