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!
