Healthier Spiced Pumpkin Bread Loaf

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan.

In a large bowl, whisk together the 1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Set aside.

In a separate medium bowl, whisk together the 15 ounces canned pumpkin puree, 2 large eggs, 1/2 cup unsweetened applesauce, 1/4 cup vegetable oil, 3/4 cup light brown sugar, 1 teaspoon vanilla extract, and 1/4 cup milk until well combined and smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, you may loosely tent it with aluminum foil.

Remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully inverting it onto the rack to cool completely. Slice and serve.