Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves or Allspice
  • 1 standard 15 oz can Canned Pumpkin Purée (not pie filling)
  • ½ cup Unsweetened Applesauce
  • 2 tablespoons Vegetable Oil (or melted Coconut Oil)
  • 2 Large Eggs, lightly beaten
  • ½ cup Granulated Erythritol/Monk Fruit Blend (or preferred zero-calorie sweetener)
  • ¼ cup Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ cup Low-Fat Milk (or unsweetened nut milk)

Instructions:

  1. Preheat oven to 350°F (175°C). Position a rack in the center of the oven. Lightly grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides (a 'sling') for easy removal.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, baking powder, salt, and all the spices (cinnamon, ginger, nutmeg, cloves/allspice). Ensure the leaveners are fully incorporated.
  3. In a separate, medium bowl, whisk together the pumpkin purée, applesauce, oil, eggs, low-calorie sweetener, brown sugar, vanilla extract, and milk until completely smooth and homogenous.
  4. Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture together just until no streaks of dry flour remain. Crucially, do not overmix; a few small lumps are acceptable.
  5. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 60–65 minutes. The bread is ready when a toothpick inserted into the centre comes out clean or with just a few moist crumbs attached. If browning too quickly, tent the loaf lightly with foil for the last 15–20 minutes.
  6. Allow the loaf to cool in the pan for 15 minutes on a wire rack. Use the parchment sling to lift the bread out of the pan. Peel off the parchment and let the loaf cool completely on the rack before slicing (this prevents crumbling and locks in moisture).