Ingredients:

  • 1 cup (240ml) pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/3 cup (80ml) honey or maple syrup
  • 1/4 cup (60ml) unsweetened almond milk (or other milk of choice)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (75g) chopped walnuts or pecans (optional)
  • 1/2 cup (90g) dark chocolate chips (vegan if preferred, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease the loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, applesauce, honey (or maple syrup), almond milk, eggs, and vanilla extract. Whisk until well combined.
  3. In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients. Stir until just combined, being careful not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.