
Whip Up a Slice of Heaven: Egg-Free Pumpkin Bread Extravaganza
Welcome to our delicious and mouthwatering recipe for egg-free Pumpkin bread! This scrumptious treat is perfect for the fall season and makes a great gift for friends and family.
Quick Overview
Recipe Rating: (4.5 out of 5 stars)
Prep Time: (15 minutes)
Cook Time: (30 minutes)
Total Time: (45 minutes)
Servings: (serves 4)
Calories: (350 calories per serving)
Introduction
Are you in the mood for a warm, hearty slice of Pumpkin bread? This egg-free Pumpkin bread recipe is rich, flavorful, and incredibly moist. Not only is it easy to make, but it’s also packed with healthy ingredients that are sure to keep you full for hours.
Ingredients List
- 2 cups all-purpose Flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup sugar
- 1 15-ounce can Pumpkin puree
- 1/3 cup vegetable oil
- 1 cup milk
- 1 tablespoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, whisk together Flour, Baking powder, Baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Add sugar and Pumpkin puree to the bowl and mix well.
- Stir in vegetable oil, milk, and vanilla extract until well combined.
- Pour batter into a greased 9×5-inch Loaf pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve!
Tips and Tricks
– For an extra flavor punch, try adding chopped nuts or dried fruit to the batter.
– If you don’t have Pumpkin spice, try substituting with equal parts cinnamon, ginger, and nutmeg.
Nutritional Information
Calories: 350 kcal
Macronutrients:
– Protein: 5 g
– Fat: 15 g
– Carbs: 45 g
Micronutrients:
– Fiber: 3 g
– Sugar: 20 g
– Sodium: 380 mg
Recipe Notes
– Store leftovers in an airtight container for up to 3 days.
– To reheat, simply toast a slice in the oven or microwave for 10-15 seconds.
5 FAQs
- Q: Can I substitute a different type of milk? A: Yes, you can use almond, soy, or oat milk.
- Q: Can I use fresh Pumpkin instead of canned? A: Yes, simply puree 2 cups of cooked, mashed Pumpkin and use it in place of the canned puree.
- Q: What can I do with the leftover Pumpkin puree? A: Freeze it and use it in other recipes like smoothies, pies, or soups.
- Q: Can I make this recipe gluten-free? A: Yes, you can use a gluten-free Flour blend in place of the all-purpose Flour.
- Q: Can I add frosting to the Pumpkin bread? A: Yes, you can top the cooled bread with a simple powdered sugar and milk glaze.
We hope you enjoy this egg-free Pumpkin bread recipe! Don’t forget to leave us a comment or rating, share this on social media, or try out our other delicious recipes. Cheers!
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