Men really do love this. I have made this Pumpkin Bread for years with eggs. I usually roast the pumpkin to make the purée when they are in season which is very simple to do but the canned pumpkin is a good option too.
Since our son cannot eat our normal pumpkin bread, we decided to make an eggless version. We baked the original recipe to compare the texture of the mix and the final product and were lucky the eggless version turned out so well.
The texture was gritty with the original measurements so we added extra pumpkin (1/2 cup) and baking soda (1/4 teaspoon) as well as included 1/2 cup of hazelnut flour. We only used 3 cups of flour instead of the 3 1/2 cups in the original since we added the hazelnuts for some protein. The eggless loaves need to cook about 10 minutes longer than the ones with eggs.
We took pictures for you to see the differences. The original is on the left and the eggless is on the right side. They look very similar.
1) First, beat the 3 tablespoons of egg replacer and 9 tablespoons of warm water until it looks like egg whites. Then add the 2 1/2 cups pumpkin and 1 cup of coconut or organic canola oil. The batter should be consistent and fluffy. We had to turn the mixer to high. Then, sift together the dry ingredients and pour on top of the pumpkin mixture. Mix for about 30 seconds until you cannot see any flour. The dough will be thick. Fold in a 1/2 cup of cinnamon applesauce for extra sweetness. Make sure it is organic since apples are one of the most heavily sprayed out of the dirty dozen.
2) Preheat the oven to 300 degrees. Grease glass bread dishes with butter and pour the batter into the dishes. Smooth the top of the batter.
3) Bake at 300 degrees for 70 minutes for a medium sized dish and 80 minutes for a larger one. Stick a fork into the bread to see if it comes out clean. We do like it a little gooey in the middle. If you do not, cook it for 5 minutes longer than the times above.
We took both pumpkin breads over to a neighbors for a second opinion. The wife loved the eggless one, the husband like the texture of the original better but preferred the spice in the eggless, and the daughter prefered the original. My son did not get to try the original but he loves the eggless as you can see…
Original recipe from Mrs. Charles F. Colbert III (Pat) Pittsburgh, Pennsylvania
- 1 16 -ounce can pumpkin
- 1 cup oil
- 4 eggs
- 3 1/2 cup flour
- 3 cups sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon ground allspice
- 1 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 cup chopped nuts per loaf, optional
Cook 300 degrees for 1 hour