Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Beat the eggs, sugar, pumpkin and applesauce in another large bowl.
Gradually pour the dry ingredients into wet ingredients and mix until just combined.
Pour the batter into an ungreased 9x13 baking pan and bake for 25-30 minutes or until set. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Recipe: Adapted from Paula Deen with modifications to make it healthier like swapping the vegetable oil for applesauce.Storage: Store the remaining pumpkin bars in an airtight container. They will last up to 5 days in the fridge.Freezing Instructions: Cool the pumpkin bars completely. Then tightly wrap the entire pan or the bars in plastic wrap or aluminum foil. Then place the wrapped pan or slices in a freezer-friendly storage bag or airtight container for up to 3 months. Thaw in the fridge or at room temperature.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
You can substitute whole wheat flour for the all purpose flour, but the texture will not be as moist.
To make this gluten-free, use an all-purpose gluten-free flour mix, but again the texture will not be as moist. Do not substitute only almond flour or only coconut flour though
You can substitute the sugar for coconut sugar.
I swapped the oil entirely for applesauce. But you can use canola oil, vegetable oil or coconut oil instead or swap half the amount.
You can substitute homemade pumpkin puree but I think the taste is better with canned pumpkin.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.