Tuesday, June 14, 2016

Pumpkin Bread - NO EGGS - Delicious, frugal, & VEGAN!



Last night I tried a recipe for pumpkin bread that was a complete SUCCESS!

I like to try to incorporate vegan recipes into my menu whenever possible.  My niece makes mostly vegan or vegetarian dishes and I have enjoyed learning to make some really good food that doesn't incorporate meat or animal products.  Am I a vegan?  No.  But, I have discovered that vegan dishes leave me feeling wonderfully full and satisfied without feeling stuffed and sluggish.  The other part about vegan cooking that I like is that the recipes I have tried are simple, and less expensive to make.  I love having a few vegan recipes in my files for when I run out of eggs or need a meal and don't have any meat.

This recipe for pumpkin bread turned out fantastic!  Seems like pumpkin recipes always have increased amounts of eggs so I wasn't sure how this would turn out??  I found this recipe HERE (Hell Yeah it's Vegan!)  (I'm anxious to try lots more of her recipes by the way!)

The texture of this pumpkin bread is light.  The crumb is fine.  It's really amazing!  I will probably only make this recipe for pumpkin bread from now on.  Hmm.... I'm not sure what the eggs could have added to this recipe??  

I added raisins to my recipe for this loaf but plan to incorporate nuts, chocolate chips, dried cranberries??  I found the recipe a little overly sweet so I'll probably cut back on the sugar.  I might also increase the cinnamon because I love really spicy pumpkin bread.  

Try this recipe out for yourself!  You will be so glad you did.  And when you run out of eggs and need something to make, you'll be so glad you can make this Pumpkin Bread - NO EGGS - At Home My Way.  

Pumpkin Bread - NO EGGS - 
Vegan Recipe
  • 1 cup flour
  • 3/4 c. whole wheat flour
  • 1 cup brown sugar (Next time will cut this in half to 1/2 cup) 
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon (Next time will increase to 1 teaspoon)
  • 1/2 teaaspoon allspice
  • 1/4 teaspoon cloves
  • 1 cup pumpkin purree
  • 1/2 cup oil (I used olive.)
  • 3 Tablespoons maple syrup
  • 3 Tablespoons water
  • Optional:  Nuts, raisins, chocolate chips (1/2 cup)
Instructions:

Preheat oven to 350.

Grease and flour one loaf pan (or spray)

Mix together dry ingredients into a bowl.

In another bowl, whisk wet ingredients together, including pumpkin.

Add wet ingredients to dry, stirring just until blended.

NOTE:  This batter will be thick!  That's OK!

Pour into prepared loaf pan and bake 50-55 minutes or until top is browned and a knife inserted into the center comes out clean.

Let cool 20 minutes and loosen edges with a knife to remove from pan.

Cool completely before covering or placing in a baggy for storage.







Enjoy!


Gina

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