• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
• Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (or pumpkin spice, if using).
  1 2/3 cups flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt, 1 1/2 teaspoons cinnamon
• Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and sugar until light and fluffy.
  1/3 cup unsalted vegan butter, 1 1/3 cups organic sugar
• Add Applesauce and Pumpkin: To the butter and sugar mixture, add the applesauce and pumpkin puree. Mix well until combined.
  1/2 cup unsweetened applesauce, 1 cup pumpkin puree
• Mix It All Together: Add the dry ingredients to the wet mixture a little at a time, adding some almond milk in between. Stir gently until everything is just combined. Do not overmix.
  1/3 cup almond milk
• Add Optional Pumpkin Seeds: If you're using pumpkin seeds, fold them into the batter.
  ¼ cup pumpkin seeds
• Pour and Level: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake: Place the loaf pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
• Cool: Remove from oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Slice and Serve: Once completely cool, slice the pumpkin bread and serve. Store any leftovers in an airtight container.

Notes

• You can substitute cinnamon with pumpkin spice if preferred.
• You can also use 1/2 brown sugar and 1/2 sugar if you like.
• This pumpkin bread freezes well. To freeze, wrap the cooled loaf in plastic wrap and then in aluminum foil. Freeze for up to 3 months.