Eggless Pumpkin Bread Recipe
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (12)

Eggless Pumpkin Bread Recipe

NUTRITION · PER SERVING75M COOK
CAL 9%·PRO 6%
CARBS 26G60% OF CAL
2G FIBER10G OTHER14G TOTAL SUGAR
FAT 7G35% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, spiced pumpkin bread made without eggs, with warm fall flavors of cinnamon and ginger. Naturally vegan and great for breakfast or as a simple dessert.

dessertamericanbaked goodveganvegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1.5 cups whole wheat flour (- 180 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup Pumpkin Puree (- both homemade or canned pumpkin puree can be used)
  • ½ cup raw sugar + 3 tablespoons (- 155 grams unrefined cane sugar. can replace with white sugar, brown sugar or jaggery)
  • ½ teaspoon ground cinnamon ((cinnamon powder))
  • ½ teaspoon ground ginger ((ginger powder))
  • ⅛ teaspoon ground nutmeg (or 2 to 3 pinches (nutmeg powder ))
  • 1 pinch salt
  • 1 teaspoon vanilla extract (or 1 teaspoon vanilla essence)
  • 1 tablespoon apple cider vinegar (or lemon juice or white vinegar)
  • ¼ cup oil (- sunflower oil or any neutral flavored oil)
  • ¼ cup water (or any nut milk (cashew, almond or coconut))
  • ¼ cup chopped nuts (- walnuts, almonds, cashews etc)
PREP
10M
SODIUM
76MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.