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Preheat the oven to 350°F (176°C). Lightly butter 2 loaf pans or place paper liners in 24 cupcake or muffin tins.
Toss the 4 large eggs and 1 ½ cups granulated 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.
Add first the 3 cups applesauce and then the 2 sticks (8 oz) unsalted butter and beat well, scraping down the sides of the bowl after each addition.
Dump the 3 cups all-purpose flour, 1 tablespoon baking soda, 1 teaspoon kosher salt, and ½ teaspoon ground cinnamon in a separate bowl and mix well.
Stir it into the applesauce mixture and beat to combine. Add the 2 cups walnuts, if desired, and mix well. Scrape down the sides of the bowl.
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.
Let the bread cool in the pans for 5 minutes, then transfer to a wire rack and set aside to cool.