Pumpkin Bread is an autumn season staple. I understand with allergens to things like eggs, this dessert might not be accessible to some. This is why I’ve perfected a No Egg Pumpkin Bread recipe.
Will Pumpkin Bread without eggs bake the same?
Don’t fear to make pumpkin bread without eggs. It settles just fine and is easy to do. It’s an easy pumpkin bread recipe. Perfect for warming the home.
How do you know when Pumpkin Bread is done?
Pumpkin bread should begin pulling from the sides of the pan when baking once it is done. You may also use a butter knife or toothpick to check the center. It should come out nearly clean with a few crumbs stuck to it.
How do you keep Pumpkin Bread moist?
Always wrap your pumpkin bread in plastic wrap before placing it into an airtight container. This keeps the air out from drying it. You may keep it on the countertop for 2-3 days this way.
How to Make Pumpkin Bread without Using Egg
Ingredients
- flour
- sugar
- baking soda
- salt
- cinnamon
- nutmeg
- pureed pumpkin
- vegetable oil
- milk
- white vinegar
Pumpkin Bread with No Eggs
Preheat oven to 350°. Grease two 9×5 inch loaf pans and set aside.
In a large bowl or mixer, stir together all of the ingredients in order. Careful to not over-mix. Spoon the batter into each loaf pan evenly.
Bake for 45-50 minutes. Check with a toothpick to ensure the center comes out clean.
Remove bread from oven and let cool in pans on a wire rack for 10 minutes.
Turn out loaves onto a wire rack and let cool completely before serving.
No Egg Pumpkin Bread
This No Egg Pumpkin Bread recipe is easy to make. Great for those with egg allergens. A fall food favorite that bakes perfectly without eggs.
Ingredients
- 3 1/2 cups flour
- 2 1/4 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 - 15 oz cans of pureed pumpkin
- 1 cup of vegetable oil
- 2/3 cups milk
- 1 tsp white vinegar
Instructions
- Preheat oven to 350°.
- Grease two 9x5 inch loaf pans and set aside.
- In a large bowl or mixer, stir together all of the ingredients in order. Careful to not over-mix.
- Spoon the batter into each loaf pan evenly.
- Bake for 45-50 minutes. Check with a toothpick to ensure the center comes out clean.
- Remove bread from oven and let cool in pans on a wire rack for 10 minutes.
- Turn out loaves onto a wire rack and let cool completely before serving.
Notes
How do you keep Pumpkin Bread moist?
Always wrap your pumpkin bread in plastic wrap before placing it into an airtight container. This keeps the air out from drying it. You may keep it on the countertop for 2-3 days this way.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 413mgCarbohydrates: 70gFiber: 2gSugar: 39gProtein: 5g