Scrounged around on Chowhound and the like, looking for information on applesauce. It appears that the pectin in applesauce behaves a little like oil, surrounding flour and can give the moistness, like when oil or other fats are used.
Applesauce is not a replacement for oil though. Some people say to use measure for measure of oil with applesauce, others say use half and add a little oil to keep the same texture.
It seems that it can be used as a replacement for eggs (1/4 cup), but not butter.
In baking I've emulsified sugar with butter at times (for orange tea cakes) otherwise the teacake will be too sweet. I don't think that applesauce would necessarily work there.
Problems using applesauce is that it can make the goods dense and chewy (good maybe for brownies?)
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