You'd never know this is actually healthy whole wheat pumpkin bread! Just a few swaps & adjustments to a standard pumpkin bread recipe yield this moist, lightened-up bread that's secretly lower in sugar.
Servings: 29x5 inch loaves
1/2cupwalnuts or pecans,chopped, plus extra to sprinkle on top of loaves
3 1/2cupswhole wheat pastry flour or sprouted spelt flour
Mix dry ingredients in a large bowl: flour, sugar, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
In a large measuring cup, stir together oil, applesauce, water, and eggs. Add wet ingredients to dry ingredients. Incorporate pumpkin puree and vanilla extract, stirring until just combined.
Grease two 9x5 inch loaf pans and distribute the batter evenly between the two pans. Sprinkle extra nuts on top of loaves before placing in oven.
Bake at 350 degrees for 50 to 65 minutes, or until a toothpick inserted in the center of a loaf comes out mostly clean with just a few moist crumbs. Tent with foil during the last half of baking if top is getting overly brown. Let loaves cool in pans for at least 30 minutes before removing.