Pumpkin Spice Applesauce Bread

For me, a perfect quick bread is moist and just barely sweet. My kindergartener wanted to make a bread using pumpkin and apple – both of which we had picked at a local farm one weekend. We created this bread with those items in mind, though we used 100% pure canned pumpkin and applesauce from a jar for ease! This bread is spiced with autumn flavors and quite moist thanks to the pumpkin, olive oil and applesauce. It’s great for breakfast or an afternoon snack with tea.

  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 2 large eggs, lightly beaten
  • 1 cup canned 100% pure pumpkin puree
  • 1/2 cup packed dark brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup olive oil
  • 1/4 cup chopped walnuts, optional
  • 2 tablespoons pepitas (pumpkin seeds), optional

  • Preheat oven to 350 degrees. Lightly grease a standard 1-pound loaf pan or 2 small 6″ mini-loaf pans with olive oil or cooking spray (see tips).
  • Combine flours, baking soda, baking powder, kosher salt, cinnamon, nutmeg, cloves and ginger in a medium bowl. In another bowl, whisk together eggs, pumpkin, brown sugar, applesauce and olive oil. Add the dry ingredient mixture to the wet ingredients, mixing by hand until just combined. Transfer the batter to the prepared loaf pan(s). Top with the chopped walnuts or pepitas, if using
  • Bake for 45 minutes on the middle rack of the oven. Test the thickest part of the loaf with a cake tester or toothpick. When the tester comes out clean, remove the pan(s) from the oven and cool on a baking rack.
  • Quick Tips
  • 1. It makes me crazy when I’m left with half a can of anything. So why did I create a recipe that uses about 1/2 can of pumpkin? Because I had it leftover after I’d made these oat bars. The other option is to toss the remaining pumpkin into pancakes.
  • 2. I used paper loaf molds that didn’t require greasing ahead of time. They are great for gifting and look cute, too. I bought mine here.
  • 3. I liked the subtle crunch added by the walnuts and pepitas. I decided to put walnuts on one loaf and pepitas on the other. If you are using one loaf pan, you could do half and half or just put everything all over the top!

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8




12 responses to “Pumpkin Spice Applesauce Bread”

  1. Queen Bee says:

    Or make a double batch and freeze or share with someone….

  2. amy says:

    where can i buy the beautiful paper loaf pans you used in your recipe?

  3. Sarah Cooke says:

    Just made this bread! Daughter loves it! Thanks. ps) I am the daughter of your Auntie B’s friend Joan. Remember me?

    • Alicia says:

      Sarah!! Of course I remember you! So nice to hear from you and I’m thrilled your daughter loved the pumpkin bread. What a treat to be in touch…thanks so much.

  4. This looks so wonderful! I’ve saved this to make soon. And I agree – I love to add pumpkin to all kinds of things. I frequently add it to stews to amp up the broth too.

  5. Samantha says:

    Great recipe! Super moist and tasty. The whole family loved it!

    • Alicia says:

      Glad to hear it was a hit! I’m actually baking up a pumpkin loaf right this minute. I just can’t get enough of this stuff.

  6. Natasha says:

    It took longer to cook then 45 min. I should have checked before taking it out and serving…

    • Alicia says:

      The baking time can vary based on your oven and the pan you use. It’s a good idea to poke a toothpick in the center to make sure it comes out clean (indicating its baked through!). Sorry you didn’t discover this until serving!

  7. FbL says:

    Made this last weekend with orange-infused olive oil and it was fantastic! DH has already asked for a second loaf–it’s in the oven right now.

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