Egg-Free Pumpkin Bread Recipe

Name: Egg-Free Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups Flour; 2-1/4 cups Sugar; 2 teaspoons Baking Soda; 1 teaspoon Salt; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Ground Nutmeg; 2-1/4 cups Canned Pumpkin; 1 cup Vegetable Oil; 2/3 cups Milk; 1 teaspoon White Vinegar

Servings: persons

3-1/2 cups Flour
2-1/4 cups Sugar
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Cloves
1/2 teaspoons Ground Nutmeg
2-1/4 cups Canned Pumpkin
1 cup Vegetable Oil
2/3 cups Milk
1 teaspoon White Vinegar

1
Preheat oven to 350u00b0F. Grease the bottoms of two 9 x 5 inch loaf pans.
2
In a large bowl, stir together flour, sugar, baking soda, salt, cinnamon, cloves and nutmeg. Add pumpkin, oil, milk and vinegar to flour mixture. Fold gently until just moistened. Do not over-mix.
3
Spoon batter into pans and bake for 45-50 minutes or until a toothpick inserted in the center of a loaf comes out clean.
4
Allow bread to cool in the pans on a wire rack for 10 minutes. Turn loaves out onto a cooling rack. Cool completely before slicing.

1025

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3-1/2 cups Flour, 2-1/4 cups Sugar, 2 teaspoons Baking Soda, 1 teaspoon Salt, and more.

Yes, Egg-Free Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg-Free Pumpkin Bread

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