Eggless Pumpkin Bread
A moist, flavorful eggless pumpkin bread with warm cinnamon and spices, perfect for fall gatherings, breakfast, or a cozy afternoon treat.
Ingredients
Instructions
- Sift together the flour, cinnamon, soda, and salt.
- In a bowl, mix oil, sugar, and pumpkin by hand until well combined.
- Gradually add the flour mixture to the pumpkin mixture, blending until smooth.
- Pour the batter into two greased and floured loaf pans.
- Bake at 350°F (175°C) for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding 1/2 teaspoon of nutmeg or a handful of chopped walnuts for crunch. If you're out of cooking oil, melted coconut oil or unsweetened applesauce can be great substitutions. Ensure your pumpkin puree is smooth for the best texture in your bread. Remember to sift your dry ingredients to avoid lumps and ensure even distribution.
Serving Suggestions
This eggless pumpkin bread is delightful on its own, but it pairs beautifully with a warm cup of coffee or tea. Consider serving a slice with a dollop of whipped cream or a smear of cream cheese for added richness. It also complements a light salad or can be enjoyed as a sweet addition to a brunch spread alongside dishes like Grandma Garrett'S Cole Slaw.
Storage & Reheating
Let the pumpkin bread cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the fridge for up to a week, or freeze slices for up to 3 months. To reheat, simply pop a slice in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless Pumpkin Bread contains roughly 307 calories, with 8g protein, 66g carbohydrates, and 2g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 922mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree, which is roughly equivalent to a medium-sized pumpkin. The flavor will be fresher, and it may have a slightly different texture, so adjust your baking time as necessary.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for better texture. Additionally, check that your baking soda is gluten-free, and your pumpkin puree is also free from any additives that may contain gluten.
How can I make this bread more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a tablespoon of maple syrup to the wet ingredients. You can also fold in chocolate chips, dried cranberries, or chopped pecans for added texture and taste. Experimenting with spices like ginger or cloves can elevate the flavor profile, making it even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).