Preheat the oven to 180C/350F and spray a 2lb loaf tin with cooking spray. I then take a strip of grease proof paper and lay it across the loaf pan with enough overhang to pick up the quick bread.
Place the melted butter, sugar, eggs and vanilla into a large bowl and whisk until smooth and there are no lumps of sugar.
Add in the flour, bicarbonate of soda, baking powder, salt, cinnamon and applesauce and mix until everything is combined and there are no lumps of flour. I switch to a wooden spoon for this bit as I like chunky applesauce and didn't want to break down the chunks with a whisk. You can still whisk if you want and you can use either chunky or smooth applesauce. Completely down to personal preference.
Be careful not to beat or overmix your batter otherwise it may become rubbery. Just hand mix until everything is combined. Pour the batter into your prepared pan and smooth into an even layer.
Place the caster sugar and cinnamon into a small shallow bowl and stir until all the cinnamon is mixed with the sugar and there are no lumps of cinnamon.
Sprinkle the cinnamon sugar all over the top of the batter. Place in the oven for 45-55 minutes. Mine took 50 minutes. Cake should be risen, golden all over and an inserted skewer into the centre should come out clean.
Leave to cool in the pan for at least 30 minutes before gently lifting the quick bread out of the pan and transferring it to a cutting board. It will cut better when cold, but if you can't help yourself, just make sure you wait for it to cool a bit before slicing!
Makes 8-12 servings, best serves warm with butter, but great at room temperature too. Applesauce Cinnamon Sugar Bread will keep in an airtight container, at room temperature, for 5 days.