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 350°.

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