Pumpkin Bread
By
Theresa Polley
On
September 5, 2025
September 5, 2025
IN
-
Recipes

I love the smell of anything baking, but this is extra special. I associate cinnamon, clove and nutmeg with fall. Bake a loaf of this bread as a way to welcome Fall!

I've added the GF and vegan alternatives so everyone can enjoy it as much as I do!

No Mixer Pumpkin Bread
Ingredients
  • 2 eggs (Vegan substitute: flax eggs*) 
  • ½ cup brown sugar
  • 1 15 oz can of pumpkin puree
  • 3/4 cup non-sweetened applesauce
  • 1 tsp vanilla extract
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp each of cinnamon, clove and nutmeg OR pumpkin pie spice
  • 2 cup white or whole wheat flour (GF substitute: GF Flour) 
  • Add ins: ½ cup nuts, raisins, or chocolate chips.

*1 flax egg = 1 Tbsp ground flaxseed + 3 Tbsp water

Directions
  • Preheat oven to 325 degrees and grease a standard loaf pan with pan spray.
  • In a large bowl, add eggs, brown sugar, pumpkin puree, applesauce, baking soda, vanilla extract, spices and salt; mix thoroughly.
  • Using a wooden spoon, slowly stir in flour until mixed (do not over mix).
  • Gently fold in any mix-ins.
  • Bake for 1 hour at 350 degrees, until knife comes out clean, covering ends of loaf pan with foil during last 10 to 15 minutes to prevent over browning. 
  • Cool on a wire rack for 10 minutes.

 Enjoy it fresh from the oven with a hot cup of tea as a snack, and reheat slices in a toaster oven for a healthier breakfast treat!

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Theresa Polley

Theresa believes ALL women have the right to live life on their own terms. In 2004, she created Retreat in the Pines to give women a safe space to be their authentic selves without apology while finding the healing and renewal they deserve.

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