This eggless vegan pumpkin bread tastes fantastic.
Why did I make this? Am I allergic to eggs? No. But it would be an excellent option for someone who is.
Am I vegan? No. However, I believe vegans would like this recipe.
Why did I make it? Well. I was out of eggs, of course! I would like to say there was a much more noble cause than that, but that’s why.
I wanted pumpkin bread NOW, but was out of eggs and didn’t feel like going to the store. So I found this recipe from Joy The Baker and tweaked it some for what I had on hand. Here is the result!
A Moist delicious vegan Pumpkin Bread that is made without using eggs or dairy.
- 2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1-1/3 cups granulated sugar I use Whey Low Granular sugar substitute
- 1 cup light brown sugar packed (I use Whey Low Gold sugar substitute)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1 15-ounce can pumpkin puree or just under two cups
- 1/2 cup vegetable oil
- 1/2 cup apple sauce
- 1/3 cup maple syrup
- 1/3 cup water
- 1 cup chopped walnuts
- Preheat oven to 350 degrees.
- In a large bowl stir together the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a medium bowl, stir together the wet ingredients: pumpkin puree, oil, apple sauce, maple syrup and water.
- Add the wet ingredients to the dry ingredients and stir just until everything is combined. Toss in the walnuts and stir until evenly distributed.
Pour half the dough into one greased and floured loaf pan, and the other half of the dough into a second greased and floured loaf pan.
Bake for about 1 hour.
Let cool for about 15 minutes before serving.
For more delicious pumpkin recipes, try some of these Flavor Mosaic favorites:
Pumpkin Streusel Muffins Drizzled with White Chocolate
christine says
October 31, 2013 at 6:32 amThanks so much for this recipe. My daughter has 7 food allergies and it is very difficult to find baked recipes for her but this will do!!! Pinning!
Occasional Cooker says
October 31, 2013 at 6:46 amChristine, I’m so happy to be able to help.
Stacey says
December 5, 2013 at 12:38 pmI am allergic to eggs and I love this recipe! To me it’s more like a cake, than a bread. 🙂 Thank you!
Victoria @ Creative Home Keeper says
October 31, 2013 at 6:57 amI love this! Both my husband and son are allergic to eggs, but I love to bake and I especially love pumpkin bread this time of year but I hate making a whole loaf just for myself. I will definitely have to try this. Thanks for sharing, visiting from D.B..B
Cara @ Craftdictator says
October 31, 2013 at 5:55 pmI love pumpkin bread! I will definitely have to try this! Going to pin it now! 🙂
Occasional Cooker says
November 2, 2013 at 12:34 pmHi Cara,
Thanks for visiting. Let me know when you try it. Thanks for sharing.
Jennifer says
October 31, 2013 at 9:09 pmI am such a sucker for pumpkin bread. I am very impressed you made it without eggs! 🙂
Occasional Cooker says
November 2, 2013 at 12:36 pmThanks Jennifer,
Thankfully, it was very easy to make. Thanks for stopping by.
Renee @ Awesome on $20 says
November 3, 2013 at 1:40 amI have a pet chicken, so we’re never out of eggs. I do know some vegans who would appreciate this recipe. I love that it’s eggless, but doesn’t have anything weird in it. I could definitely make this without spending a ton of strange ingredients I’d never use again.
Shreya says
October 2, 2016 at 11:45 pmJust tried the recipe the bread was awesome.. can u share a recipe for banana bread eggless again though pls… tried