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!
Eggless Pumpkin Bread
A Moist delicious vegan Pumpkin Bread that is made without using eggs or dairy.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16
Calories 292kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 292kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Sodium: 215mg | Potassium: 126mg | Fiber: 2g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
For more delicious pumpkin recipes, try some of these Flavor Mosaic favorites:
Pumpkin Streusel Muffins Drizzled with White Chocolate
Thanks 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!
Christine, I’m so happy to be able to help.
I am allergic to eggs and I love this recipe! To me it’s more like a cake, than a bread. 🙂 Thank you!
I 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
I love pumpkin bread! I will definitely have to try this! Going to pin it now! 🙂
Hi Cara,
Thanks for visiting. Let me know when you try it. Thanks for sharing.
I am such a sucker for pumpkin bread. I am very impressed you made it without eggs! 🙂
Thanks Jennifer,
Thankfully, it was very easy to make. Thanks for stopping by.
I 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.
Just tried the recipe the bread was awesome.. can u share a recipe for banana bread eggless again though pls… tried