3 1/2 cups all-purpose flour
1/2 cup light brown sugar, packed
1/2 cup vegan-friendly granulated sugar or another 1/2 cup of light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (see cook’s note)
1 (15 ounce) can pure pumpkin purée
1 cup unsweetened applesauce
1/2 cup vegetable oil
1/3 cup maple syrup
1/4 cup water
1. Preheat oven to 350°F. Place a rack in the center of the oven. Grease and flour two loaf pans or if using nonstick loaf pans, spray with nonstick cooking oil spray. Set aside.
2. In a large bowl mix together flour, both sugars, baking soda, baking powder, salt and pumpkin pie spice. In a separate bowl carefully mixed together pumpkin purée, applesauce, oil, maple syrup and water.
3. Add the wet ingredients to the dry ingredients and using a spatula, fold to mix well. Make sure you scrape the bottom of the bowl for any stray dry ingredients.
4. Divide the batter between the two pans and bake for 45 minutes to one hour or until a skewer inserted in the center of each loaf comes out clean. Remove from the oven. Rest in pans for 10 to 20 minutes, then invert onto a cooling rack. Slice and serve warm. Store leftover bread wrapped in wax paper then foil. Avoid plastic wrap or bags as it will make the bread tacky.
If you cannot find Pumpkin Pie Spice, use 1 1/2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon each of nutmeg and allspice