Preheat the oven to 350 degrees F. Line the bottom of a 9X5-inch loaf pan with parchment paper. Lightly grease the insides of the pan with cooking spray.
In a large bowl, whisk together oil, granulated sugar and brown sugar. Add the eggs, whisking until smooth. Add the applesauce, vanilla, and Greek yogurt and mix until well-combined
Add the flours, baking soda, baking powder, cinnamon, nutmeg and salt and stir just until combined; don't over-mix the batter.
Pour the batter into prepared loaf pan and spread into an even layer.
Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean or with just moist crumbs.
Remove from oven. Run a knife gently around the side of the pan and then remove bread onto a cooling rack.
Make Ahead Instructions: Applesauce bread will stay fresh for 3-5 days, stored at room temperature or in the refrigerator.Freezing Instructions: Allow the baked bread to cool completely then wrap it in plastic wrap and store it in a freezer safe ziplock bag for up to 3 months. Thaw at room temperature.Mini Loaves: The batter in this recipe will fill three 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350º for 35-45 minutes or until a toothpick inserted near the center comes out clean.Variations:
Add nuts (chopped walnuts, pecans, or almonds).
Add raisins or other dried fruit.
Add crumb topping: mix 1/4 cup sugar, 1/4 cup, 1/2 cup all-purpose flour, 1/2 tsp cinnamon, and 2 tbs. melted butter. Press lightly into the top of the uncooked bread just before baking.