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Preheat oven to 350 degrees.
(For my terra cotta pans preheat to 400 degrees)
Grease and flour two loaf pans.
Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl; Mix well.
Sift together all purpose flour, baking powder, baking soda, salt and remaining spices; Add to wet ingredients along with whole wheat flour;
Stir together just until combined.
Divide batter evenly between two loaf pans.
Bake about 45 minutes or until a wooden stick inserted in center comes out clean.
Let cool in pans, then remove.
(For terre cotta pans, cool in pan 5-10 minutes on towel covering wire racks then roll bread onto towel over wire rack to completely cool.
To retain moisture, wrap in plastic wrap and store in the refrigerator.
May be frozen as well.
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