Skip to main content

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



Need a yummy sweet bread (or muffin) to go with your morning coffee, but don't have any eggs?  I have a good one for you today!

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

My niece makes mostly vegan or vegetarian dishes and I have enjoyed learning from her and making some really good food that doesn't use any animal products.  Am I a vegan?  No.  But, I have discovered that vegan dishes don't make me feel so stuffed and sluggish -and they are usually less expensive to make!  I also love having a few vegan recipes up my sleeve 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 since it has no eggs??  But - it's perfect!  

 The texture is light; the crumb is fine.  It's really amazing!  I am only using this recipe for pumpkin bread from now on!  Hmm.... I'm not sure what the eggs could have added to this recipe??  It's that perfect.  

 I added raisins to my pumpkin bread but you can include nuts, chocolate chips, dried cranberries??  

 Here's how I make Pumpkin Bread (or muffins) - NO EGGS - At Home My Way.  
Pumpkin Bread - NO EGGS - 
Vegan Recipe
  • 1 3/4 cup flour (can use 1 cup white flour + 3/4 cup whole wheat flour)
  • 1/2 cup brown sugar 
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg + 1/2 teaspoon allspice (or I use 1 teaspoon "pumpkin pie spice")
  • 1 teaspoon cinnamon 
  • 1 cup canned pumpkin 
  • 1/2 cup oil (I used 1/4 cup olive oil + 1/4 cup applesauce.)
  • 3 Tablespoons water
  • Optional:  Nuts, raisins, chocolate chips (1/2 cup)
Instructions:

Preheat oven to 350Ā°.

Grease and flour one loaf pan (or spray) or a muffin tin.

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.  Add chocolate chips, raisins, or nuts last .

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

Pour into prepared pan and bake 50-55 minutes or until top is browned and a knife inserted into the center comes out clean.  (If baking muffins, watch because the baking time will be more like 25 minutes.)

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

Labels

Labels:

Comments

  1. UnknownJune 24, 2016 at 5:58ā€ÆPM

    Sounds great! Definitely going to have to try it! Don't use whole wheat flour though so will have to use all bread flour. Sound still be delicious though! I love your addition of raisins!

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out?  I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) ļ»æ 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs  1/4 cup of  parmesan  cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella  (shredded) (Serve with cooked pasta.  We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs).  (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...
86 comments
CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world?   I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles.  Those are the best anyway, right?  That crunch, the dill and the garlic... and oh yea , the crunch!  This recipe is super easy because you  don't have to process these pickles which means there is no canning needed.   You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings.   Let it sit on the counter for three days, and then refrigerate.  After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning.  (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen?  YOU BET YOUR PRETTY PICKLE THEY DID!  We were all SO ex...
238 comments
CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour  (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening  (cold real butter also works here) 1 1/4 cup buttermilk*  *NOTE:  (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag;  Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).  Measure 2 cups SELF RISING flour into a mixing bowl.  Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...
13 comments
CLICK HERE TO SEE HOW I DO IT