Preheat oven to 350° F. Grease 9x5-in. loaf pan. Alternatively, you can line with parchment paper or a foil/parchment liner like I used.
In a large bowl, whisk together dry ingredients.
In a separate bowl, whisk together eggs, pumpkin, and applesauce. Stir into dry ingredients just until moistened. Fold in walnuts.
Pour into prepared loaf pan. Bake until a toothpick inserted in center comes out clean, about 65-70 minutes. Cool in pan 10 minutes and then transfer to a wire rack.
Notes
Recipe makes one loaf.
If using a pan lining paper, pull the sides down when you transfer the loaf to the wire rack to allow the pumpkin bread to "breathe".
This Pumpkin Bread is best stored at room temperature when wrapped tightly as long as it's enjoyed within 2-3 days.
To freeze, wrap tightly in plastic wrap and then with foil. Thaw at room temperature.
If you like to enjoy your pumpkin bread warm, simply heat a slice in the microwave on half power for about 20 seconds.