Pumpkin Bread (Egg-less)

Preheat oven to 350ºF. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.

In a large bowl, add flour, baking soda, and salt; mix and set aside.

In a bowl, add sugar, pumpkin, applesauce, yogurt, vanilla extract and butter-infused olive oil. Whisk until combined. Add cinnamon, ground cloves and pumpkin spice; mix well.

Slowly add flour mixture to the pumpkin mixture and fold together until combined. Do not over-mix. Evenly divide batter into prepared mini loaf pans or pour into a large loaf pan.

Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes. Insert a toothpick into center of bread; if it comes out clean, bread is done. If the edges start to turn brown before bread is done, just lightly wrap a piece of aluminum foil around the edges.

Let the bread cool for 5 minutes, then take bread out and let cool on a cooling rack.