In a large bowl, combine the eggs and coconut oil. Whisk to combine smooth. Add the granulated sugar, brown sugar, vanilla extract, almond milk, lemon juice and applesauce. Whisk until completely smooth.
In a sifter set over a bowl, add the flour blend, baking soda, baking powder and salt. Sift until smooth. Add the flour mixture to the wet ingredients along with the cinnamon and nutmeg. Using a spatula or spoon lightly mix until just combined.
Pour the batter into the prepared loaf pans. Bake for 25-30 minutes, until set in the middle for mini loaves. Bake for 45-60 minutes for a standard loaf, checking the loaf every 5 minutes towards the end of baking. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!
I like making this Gluten-Free Applesauce bread in 3 mini loaf pans. With a longer baking time, it also turns out using a standard 9x5 loaf pan. I prefer the texture and flavor of this bread when made with Erin's Gluten-Free Flour Blend.