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Pumpkin Bread

Pumpkin Bread
This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis.

Submitted by: Treva from Dousman, WI
Yield: Makes 24 3/8-inch slices when baked in a 9-inch pan


Featured in this Recipe

Cloves, Ground

Ground Cloves


Jar, 1/2 Cup, 2.5 oz.
Mace, Ground

Ground Mace


Flatpack, 1/2 Cup
Nutmeg, Ground

Ground Nutmeg


Jar, 1/2 Cup, 2.4 oz.


  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup egg substitute (equal to 2 eggs)
  • 5 tablespoons canola oil
  • 3 tablespoons unsweetened applesauce
  • 1/4 cup water
  • 1 2/3 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-16 oz can pumpkin puree (or 2 cups homemade)
  • nonstick pan spray
  • garnish shelled pumpkin seeds

Preparation Instructions:

Preheat oven to 325 degrees.

In a large bowl, mix sugars, and egg substitute. Add oil, applesauce, water, flour, baking powder, baking soda, cloves, mace, cinnamon and mix well. Fold in pumpkin.

Spray loaf pan (9x5x2) with nonstick spray and fill it 2/3 full. Sprinkle with pumpkin seeds and bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

Recipe may be doubled and put into 6 small loaf pans and baked for 45-50 minutes. Freeze loaves for later use or give as gifts. Store leftovers in refrigerator.

More About This Recipe

Egg substitute is a vegan alternative used for baking recipes. Bob's Red Mill makes a quality version of this product.

If you enjoyed this recipe, check out more baking recipes here.


Based on 1 reviews

Customer Reviews

Alyx K

A new standby in my home. It never lasts longer than a day when I make it, it’s that good! Use a 15-oz can of pumpkin.

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