This quick bread is an excellent way to enjoy one of my favorite fall flavors: pumpkin. It’s also relatively healthy considering there isn’t any butter or oil – not to mention the boatload of vitamin A! This moist and spice-filled bread tastes like pumpkin pie (and is just as good as a certain coffee-house pumpkin bread, in my opinion). This recipe makes 3 loaves: one to eat now, one to share with friends, and one for the freezer to enjoy later.

Ingredients
Cinnamon and sugar for dusting the baking pans
3 cups canned pumpkin puree
1 1/2 cups unsweetened applesauce
3 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
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1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Chopped walnuts (optional)

Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, combine cinnamon (about 1/2 teaspoon) and sugar (about 1/4 cup). Grease three loaf pans (I used two 9×5 pans and one 8×5 pan), and sprinkle with the cinnamon/sugar mixture.

In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; gradually stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans. If desired, sprinkle chopped walnuts on top. Bake in preheated oven for 45 minutes to 1 hour, until the top browns and springs back when lightly pressed. Let cool, and enjoy!