This bread also freezes well if you want to save one loaf for later, just wrap tightly in plastic wrap or foil. For a non-vegan version, see my recipe for Pumpkin Bread.
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- 2 cups all-purpose flour
- 1½ cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 2 cups firmly packed light or dark brown sugar
- 1 15-oz can pumpkin puree (about 1¾ cups)
- 1 cup vegetable oil
- ½ cup applesauce Tip: I use sweetened applesauce, or use unsweetened if you prefer
- 6 tablespoons pure maple syrup, preferably “grade A maple syrup with a dark color and robust taste,” formally known as “grade B” syrup.
- 3 tablespoons water
- ½ cup toasted walnuts or pecans, coarsely chopped (optional)
- ½ cup chocolate chips (optional)
- In a medium sized mixing bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves; sift or whisk together to mix. Set aside.
- In a large bowl, combine brown sugar, pumpkin puree, oil, applesauce, maple syrup and water; whisk together until well blended. Add flour mixture; stir just until blended. Add nuts and chocolate chips; stir until mixed.
- Bake: Pour batter into the loaf pans, dividing the batter evenly between the 2 pans, and smooth the surface with a small offset spatula, rubber spatula, or the back of a large spoon. Bake 50 to 55 or 60 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Turn the breads out of the pans onto a wire cooling rack, or grab the top edges of the parchment paper and lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard. Tip: 60 minutes was the perfect bake time for my oven.