Healthy Applesauce Pumpkin Spice Bread

This healthy applesauce pumpkin spice bread is so amazing and delicious it will easily become a staple of your bread recipes! Pumpkin is always delicious no matter the season and the addition of applesauce makes it a winner.

Applesauce Pumpkin Spice Bread

This amazing homemade bread is made with pumpkin purée and spices and of course applesauce. I used a bit of maple syrup to sweeten it but you can make it without as well. You can use plain all-purpose flour but I like to use white whole wheat flour which is healthier than all-purpose but milder tasting than whole wheat flour.

If you make a double batch with an entire can of pumpkin pureé you can make a bundt cake bread like my all-natural banana bread!

This healthy pumpkin bread recipe is my favorite pumpkin recipe besides my no-bake pumpkin oatmeal cookies. 

Here are the ingredients you need for this delicious bread:

• Pumpkin Pureé: If you don’t like leftover pumpkin pureé, you can make a double batch of bread! Or use the leftover for overnight oats!
• Pure maple syrup: I only use a little bit of syrup to sweeten the bread
• Eggs
• Vanilla
• White Whole Flour
• Baking soda
• Pumpkin spice: my favorite blend is from Trader Joe’s
• Nuts (optional): feel free to add 1/4-1/2 cup of nuts

Storing Your Pumpkin Bread

This pumpkin bread will stay fresh at room temperature for 3-4 days.

Once the bread is cooled, I like to wrap it up in plastic wrap and put in a ziploc bag or in an airtight container. You can also freeze extra loaves! Just wrap up well in plastic wrap and/or freezer paper and store it for up to 6 months.

Applesauce Pumpkin Spice Bread Recipe

Ingredients

• 1 1/2 cups white whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 tsp pumpkin spice
• 1/2 tsp salt
• 2 eggs
• 1/2 cup maple syrup or honey
• 1 cup pumpkin pureé
• 1/2 cup applesauce

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8 x 4-inch loaf pan.
2. In a medium bowl, combine the dry ingredients. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the wet ingredients on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pan and bake for 45-50 minutes, or until a cake tester inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.