Eggless Pumpkin Bread
Here's a recipe for how to make healthier pumpkin bread. It's eggless, dairy-free, and vegan, and is also made with less sugar than other recipes!
Servings: 8
Calories: 273kcal
Equipment
Ingredients
- 375 mL pumpkin purée or strained homemade pumpkin purée
- 60 mL canola oil or melted butter
- 150 grams granulated sugar or brown sugar or a mixture of both
- 250 grams bleached all-purpose flour
- 5 mL baking soda
- 5 mL Diamond Crystal fine kosher salt
- 5 mL ground cinnamon
- 2.5 mL ground allspice
- 2.5 mL ground nutmeg
Instructions
- Preheat the oven to 350 ºF (175 °C). Grease and flour a 9x5-inch (23x12.5 cm) or 8.5x4.5-inch (21.5x11.5 cm) loaf cake pan, then line the bottom with a rectangle of parchment.
- In a large bowl, combine the canned pumpkin with the sugar. Whisk in the oil.
- In a separate bowl, combine the flour with the baking soda, salt, and spices.
- Fold the dry ingredients in the bowl with the wet batter and stir everything together to incorporate it and form a thick batter. Don't overmix.
- Pour the batter into the prepared pan and bake for approximately 60–65 minutes or until a cake tester inserted into the centre of the bread comes out clean.
- Let cool 10 minutes, then unmold onto a wire rack to cool completely.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 273kcal | Carbohydrates: 47g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 417mg | Potassium: 130mg | Fiber: 3g | Sugar: 20g | Vitamin A: 7295IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
