1cup(227g)no-sugar added cinnamon applesauce (see note)
1 ¾cup(249g)white whole wheat flour (see note)
Preheat the oven to 350 degrees F and lightly grease a 9X5-inch loaf pan (line the bottom with parchment - optional, but helps prevent the bottom of the loaf from sticking).
In a large bowl, whisk together the oil and eggs until well combined. Add the granulated sugar, brown sugar, vanilla, buttermilk and applesauce and mix until well-combined.
Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and stir until combined; a few lumps are ok (don't overmix - treat it like a good muffin batter that gets combined but not obliterated by mixing).
Pour the batter into the loaf pan and spread evenly.
Bake for 45-60 minutes (ovens will vary on exact time) until the top springs back lightly to the touch and a toothpick inserted in the center comes out with moist crumbs but not wet batter.
Let cool in the pan for 5-10 minutes before turning out onto a cooling rack. Serve with butter or honey butter (or plain, but that's really no fun).
Applesauce: if you don't have cinnamon applesauce, use plain but up the cinnamon a bit in the recipe. Additionally if you only have sweetened applesauce, it will work fine but you may want to cut down the sugar in the recipe.Flour: I use 100% white whole wheat flour for this recipe but it's divine with all-purpose flour, too (I've made it that way once or twice) and you might find the sweet spot of flour to be 50% whole wheat and 50% all-purpose flour (especially if you aren't used to using 100% whole wheat flour in baked goods). If measuring instead of weighing the flour, use a light hand - overfloured, this loaf will be dry and tough.