Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Set this dry mixture aside.
In another large bowl, combine the pumpkin puree, unsweetened applesauce, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; you want a smooth batter.
Fold in the plain Greek yogurt and chopped nuts (if using). The Greek yogurt adds moisture and a hint of tanginess to the bread.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
