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Get the essence of fall when you bite into this healthier spiced pumpkin bread, scented with cloves, cinnamon, nutmeg, and ginger. Recipe at JessicaLevinson.com | #pumpkin #pumpkinspice #dairyfree #nutfree #vegetarian #fallrecipes #quickbread

Spiced Pumpkin Bread

Get the essence of fall when you bite into this healthier, dairy-free, nut-free spiced pumpkin bread, scented with cloves, cinnamon, nutmeg, and ginger.
Course Baked Goods, Brunch
Cuisine Dairy-Free, Nut-Free, Vegetarian
Keyword pumpkin, pumpkin bread, quick bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 2 loaves
Author Jessica Levinson

Ingredients

  • Nonstick cooking spray
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 whole egg
  • 4 egg whites
  • one 15-ounce can 100% pure pumpkin
  • 3 cups white whole wheat flour
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt

Instructions

  1. Preheat oven to 350 degrees F. Coat two loaf pans with non-stick cooking spray and set aside.

  2. In a large bowl, whisk together sugar, oil, and applesauce to blend. Mix in the egg, egg whites, and pumpkin.
  3. In another large bowl, mix together the flour and the remaining ingredients. Stir dry ingredients into pumpkin mixture in two additions.
  4. Divide batter equally between prepared loaf pans. Bake until toothpick inserted into center of loaf comes out clean, about 1 hour to 1 hour 10 minutes. 

  5. Transfer to wire rack and cool 10 minutes. Using a sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Recipe Notes

This recipe is adapted from Bon Appetit Magazine

Spiced pumpkin bread freezes well. Wrap in aluminum foil prior to freezing.