Eggless Pumpkin Bread


This pumpkin bread recipe is my go to favorite for two reasons. The first reason is that when I was in my twenties, I developed a severe egg allergy! I could eat nothing that had an egg in it, or I would be extremely sick.

Most of my recipes contained eggs, so I coped by eating no baked goods! At the time there was no internet, and recipes that were eggless were hard to find. No one knew anything about egg substitutions either.


Pumpkin Bread Recipe by Healthy Diet Habits

I ended up finding this recipe in a cookbook called Delectable Collectibles, which was a recipe collection submitted by various people. This recipe was credited to four people, Toya Rennick, Karen Kuhne, Nan Green, and Billie Thurman, so I figured it was worth a try, if 4 people loved it. I tried it, and it was amazing.

The second reason I love it is because it's simple and it makes 3 loaves. I have changed it a bit by adding whole wheat pastry flour, and I usually add in a bag of tiny chocolate chips! I follow healthy diet habits most of the time, but fruit breads are my one area of splurge, although I try to make them healthy if I can.


Ingredients for Eggless Pumpkin Bread:

  • 5 cups flour or whole wheat pastry flour

  • 4 cups sugar (You can use one of the sugar substitutes that are good for baking like Stevia or Monk Fruit)


  • 4 t. baking soda

  • 1 t. salt

  • 2 t. cinnamon

  • 1 t. cloves

  • 1 cup oil (your choice) (Or use 1/2 cup oil and 1/2 cup unsweetened applesauce)

  • 1 large can pumpkin (29 oz)

  • 1 bag of small chocolate chips (recipe does not call for this, but I add them often) - (Lily's chocolate brand has some sugar free chocolate chips)



Directions for Eggless Pumpkin Bread:

  • Sift dry ingredients together

  • Make a well in the middle of the dry ingredients and add the oil and pumpkin

  • Mix together thoroughly

  • Pour into 3 loaf pans greased loaf pans

  • Bake at 350 degrees for 1 hour and 15 minutes until a toothpick inserted comes out clean


Eggless Pumpkin Bread Recipe by Healthy Diet Habits

I love the simplicity of this pumpkin bread recipe and that it is delicious. I also love that it uses an entire large can of pumpkin. Many recipes use a strange amount of pumpkin, and if I am going to open a can, I would prefer to use the entire can, rather than wasting food, which usually happens.

Feel free to experiment with the recipe. I have cut the oil in half and substituted in applesauce and it's great. I have used different types of oil, depending on which oil I think is healthiest at the time. It is one of those no fail recipes that everyone always loves.

I usually bake and try to freeze a loaf or two for later use. I have boys in my family, so that's not always possible. I take it often to events that I attend and it's always gone. It just a simple fruit bread that everyone enjoys!

I know on the quest for lifestyle solutions for health, many people try to deprive themselves of desserts. I love fruit breads because a little piece goes a long way in satisfaction. I am not tempted to grab a piece every time I pass the kitchen, which is not the case with home-made cookies, which are more of a trigger foodHealthy eating is about learning to include foods that you enjoy into your life!

Enjoy!





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