Preheat your oven to 350ºF (180ºC). Line a 9-inch loaf pan with parchment paper and then lightly grease the parchment paper with cooking spray. This will help ensure the loaf releases easily after baking. I always like to line my loaf pan for easy cleanup and perfectly shaped slices.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice blend until they are well mixed and any lumps are broken up. Mixing these ingredients thoroughly ensures the leavening agents and spices are evenly distributed through the loaf.

In a medium bowl, whisk together the melted unsalted butter, vegetable or canola oil, packed brown sugar, white sugar, plain yogurt, unsweetened applesauce, pumpkin puree, and vanilla extract. Whisk until the mixture is smooth and the sugars have dissolved slightly. I find using both brown and white sugar creates a nice depth of flavor and helps keep the bread moist.

Add the wet mixture from Step 3 to the dry ingredients from Step 2. Mix with a spatula or wooden spoon just until everything is combined and you no longer see any dry streaks of flour. Take care not to overmix, as this can make the bread dense.

Pour the batter into the prepared loaf pan from Step 1, smoothing the top with a spatula. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove the bread from the oven, and allow it to cool in the pan for 10 minutes. Then, use the parchment overhang to lift the loaf out and transfer it onto a wire rack to cool completely before slicing.

Once the bread is completely cooled, slice and serve. For best results, use a serrated knife. I like to enjoy a slice with a bit of butter, but it's wonderful plain as well!