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
- 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: