Harvest Moon Pumpkin Bread

Preheat the oven to 350°F and grease two loaf pans or line them with parchment paper.

Whisk together the all-purpose flour, whole wheat flour, ground cloves, ground cinnamon, ground nutmeg, baking soda, salt, and baking powder in a medium bowl. Set aside.

Combine the sugar, brown sugar, and vegetable oil in a large mixing bowl, stirring until well blended.

Add the applesauce and egg replacer to the sugar mixture and whisk until smooth and fully incorporated.

Stir in the pumpkin until the batter is uniform and no streaks remain.

Fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, stirring until just combined; do not overmix.

Gently fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the batter.

Divide the batter equally between the prepared loaf pans, smoothing the tops with a spatula.

Bake for 55–60 minutes at 350°F, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove the bread from the oven and allow it to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.