Ingredients:

  • 1 ½ cups (192g) all-purpose flour (or gluten-free blend)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves (optional)
  • ½ tsp salt
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) unsweetened applesauce
  • ½ cup (100g) granulated sugar (or coconut sugar)
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs
  • 2 tbsp (30ml) vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (dark or semi-sweet) (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) the loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  3. In a separate bowl, whisk together pumpkin puree, applesauce, sugars, eggs, oil, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. If using, fold in nuts and/or chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs).
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.