Eggless Pumpkin Bread: Vegan Recipes

‘Tis the season for pumpkin-flavored everything. So, if you’re looking for a delicious vegan recipe for eggless, spiced pumpkin bread, you’re in the right place.

And if you’re worried about that eggless pumpkin bread falling apart, you needn’t be – even without the egg, this bread will be a delicious addition to your fall table.

Baking Pumpkin Bread Without Eggs (That Won’t Crumble And Fall Apart)

So many people are afraid to bake a cake eggless, as they fear that their cake or loaf will fall apart. But vegans and those with egg allergies will be the first to tell you that that’s simply not true.

You just need to know the right substitutions. Some of the best-tested substitutes for eggs in baked goods include:

For one egg:

¼ cup applesauce
½ mashed banana
A “flax egg” – 1 Tbsp ground flax + 3 Tbsp water¹

All of these ingredients are fantastic at binding (just like eggs) while also contributing to a moist, delicious loaf. They’re all widely, and successfully, used by vegan chefs and restaurants.

Alternative Flours For A Gluten-Free, Vegan, Pumpkin Spice Bread

If you also need a gluten-free option, there are easy workarounds for this as well. All you need to do is switch out your wheat flour for gluten-free flour.

Some of the most popular gluten-free flours include:

Almond flour
Cassava flour
Rice flour
Sorghum flour
Tapioca flour
Arrowroot flour
Coconut flour
Millet flour
Chestnut flour
Green banana flour

Now, there’s one key thing you should know about gluten-free flours: They’re often not a straight swap and require a combination of several of these flours to obtain the right texture and strength for baking.

There are two easy ways to work around this:

Follow a gluten-free, vegan recipe that’s already done the experimenting for you.
Purchase a pre-made, gluten-free flour mix from the store. These mixes already have the ratios worked out to a fine art.

You can also use an ingredient known as xanthan gum to improve the structure and chewiness of your baking.

Replacing Vegetable Oil With Healthier Options: Coconut Oil, Olive Oil, And More

Many baking recipes call for the use of vegetable oil. But vegetable oil is usually highly processed and may even contain unhealthy trans fats.²

Oil is important in baking, as it’s the key to keeping the cake moist. But thankfully, you have plenty of options here for vegetable oil substitutions that won’t harm the consistency of your cake or loaf.

As you’ve seen, applesauce is a great egg substitute. But did you know it’s also a great vegetable oil substitute? Applesauce can replace oil with a 1:1 ratio.

If you’d still like to use an oil, you can absolutely do a quick 1:1 switch with vegetable oil and:

Olive oil
Coconut oil
Avocado oil

Olive oil can be fantastic in baking, but it does have a very strong flavor. So it’s best used with other strong flavors – like chocolate – or as a half-and-half substitution with another oil.

Eggless Pumpkin Bread Recipe: Healthy Eating On A Vegan Diet

Now, let’s make that eggless pumpkin cake.

The recipe below will provide you with an eggless, vegan, non-yeast bread (it may be called bread but let’s face it, it’s cake), that’s beautifully crusty on the outside and fluffy and moist on the inside.

But first, you’ll need to know how to make that most celebrated spice-mix of all, pumpkin spice.

How to Make Pumpkin Spice

Combine these simple ingredients:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Store in an airtight container for up to 6 months.

Eggless Pumpkin Bread Recipe

Ingredients:

1 tablespoon ground flaxseeds
3 tablespoons water
1 ½ cups canned pumpkin puree
1 ¼ cups coconut sugar (for sugar-free you can sub in using swerve)
½ cup coconut oil or unsweetened applesauce
¼ cup unsweetened almond milk
1 3/4 cups all-purpose flour or gluten-free flour mix
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
Optional: 3 Tbsp chopped walnuts + 3 Tbsp mini dark chocolate chips (vegan)

What To Do:

Preheat the oven to 350 F and grease a loaf pan thoroughly.
Combine flaxseed and water to thicken into your “flax egg.”
In a bowl (or using a stand mixer), whisk together pumpkin, sweetener, oil/applesauce, “flax egg”, and almond milk.
Add dry ingredients: flour, baking soda, baking powder, salt, pumpkin spice (and nuts and vegan chocolate chips).
Stir until just combined. Do not over mix.
Pour into the loaf pan.
Bake for about 1 hour and 15 minutes, until a toothpick inserted comes out clean.
Let cool in pan for 10-15 minutes, then transfer to a cooling rack.
Try hard not to eat it until after dinner.

Easy Pumpkin Bread That’s Vegan? No Problem

As the flavors of summer fade, it’s time to say goodbye to that blueberry pie and hello to warm, spicy pumpkin bread. And you no longer need to worry if you’re vegan or egg-intolerant, as you can absolutely have your cake and eat it too.

Learn More:
The Best Kale Smoothie Recipes (How To Make Them At Home, Easy)
Gluten-Free vs Wheat-Free: How to Know the Difference
100 Incredible Superfoods You Probably Haven’t Heard Of

Sources
1.https://www.biggerbolderbaking.com/egg-substitutes-for-baking/
2.https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/trans-fat