Preheat the oven to 350°F (180°C) for at least 10 minutes
Lightly grease the 9x5x3 inches loaf pan using oil or butter. Or spray with oil spray. Keep it aside until needed.
In a bowl, take dry ingredients (all purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg and salt). Whisk it until everything is mixed. Keep it aside.
In another large bowl, take oil, applesauce, yogurt and vanilla. Beat it using a wire whisk until everything is well combined.
Add brown sugar. Break the sugar using a whisk and beat it until incorporated well.
Now add dry flour mixture into the wet mixture. Start mixing using a whisk. Halfway through switch to a spatula. Start mixing using folding motion until batter comes together. Do not overmix.
Add toasted, chopped walnuts. Fold them into the batter.
Transfer the batter into greased loaf pan. Spread the batter evenly.
Bake into the preheated oven for 40-45 minutes. Check by inserting a spaghetti or skewer in the center on the loaf pan and it should come out clean.
Remove it from the oven and let it cool in the pan itself for 10 minutes. Then loosen the sides using a butter knife and invert it onto the cooling rack and let it cool down completely, slice and serve.
Don’t overmix the batter. This is so important while making quick bread or muffins. Always start with a whisk and halfway through the switch to a spatula or wooden spoon. From there start folding until everything is combined. Few lumps are absolutely fine.
Add spices to your taste. I have added a full tablespoon of cinnamon as my family prefers it. You can reduce the amount as per your liking. Or try with pumpkin pie spice in your applesauce bread, it will be good.
Use the right type of applesauce. Always use thick, unsweetened smooth applesauce. If yours is chunky then make it smooth into the blender. (if you prefer chunky bread, then add 1 chopped apple into the batter.) Also, runny, watery or sweet applesauce won’t give the good quick bread texture.