Eggless Pumpkin Bread Recipe

Steps

1. 1

   First grease a loaf pan (8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches). Line the loaf pan with parchment paper.

2. 2

   Measure and keep the ingredients ready.

3. 3

   In a mixing bowl, add the pumpkin puree, sugar, ground cinnamon powder, ground ginger powder, nutmeg powder and a pinch of salt. You can even add 1 teaspoon pumpkin spice mix instead of adding these individual ground spices.

4. 4

   Add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence. If not using vanilla then increase the cinnamon powder to 1 teaspoon.

5. 5

   Pour ¼ cup oil. Use any neutral-flavoured oil. I have used sunflower oil. Can use melted unsalted butter instead of oil. If using salted butter skip adding salt.

6. 6

   Then add 1 tablespoon apple cider vinegar or lemon juice.

7. 7

   Begin to mix all the ingredients with a wired whisk.

8. 8

   Mix very well till the sugar has dissolved. Meanwhile, preheat oven at 180 degrees Celsius or 175°C for 15 minutes.

9. 9

   Now add ¼ cup water or any nut milk (cashew, almond or coconut) to the wet mixture. If using canned pumpkin purée or a thick pumpkin purée, add a total of ⅓ to ½ cup water.

10. 10

    Stir vigorously till everything looks mixed well.

11. 11

    Take whole wheat flour, baking powder baking soda in a sieve.

12. 12

    Sift the dry ingredients directly on the mixed wet ingredients. You can even sift separately and add the dry ingredients to the wet ingredients.

13. 13

    Add ¼ cup chopped walnuts or any chopped nuts - almonds, cashews, pecans or even chocolate chips.

14. 14

    With a spatula gently fold the dry ingredients in the wet ingredients. Do not overdo the folding.

15. 15

    The batter should look light and have volume. If the batter looks very thick then add some water and gently incorporate it in the batter. Use light pressure from your hands while folding. If the batter looks very thick then add ¼ cup more water.

16. 16

    With the spatula, place the batter in the prepared loaf pan. Shake and tap the pan so that the batter spreads evenly in it. Smoothen the surface with a spatula.

17. 17

    Place loaf pan in the preheated oven. Bake t 180 degrees Celsius or 175°C for 60 minutes to 75 minutes. For a small oven, keep on the second last rack and use both the heating elements.

18. 18

    Check after 50 or 55 minutes with a bamboo skewer. If the bamboo skewer does not come out clean, then bake for some more minutes.

19. 19

    After 60 minutes to 75 minutes, when the top looks golden, check with a bamboo skewer and it should be clean. Keep the loaf pan on a wired rack.

20. 20

    Let the bread become cool completely at room temperature. Then gently remove it from the loaf pan. Remove the bottom parchment paper. Slice and serve. You can frost the bread if you prefer.

21. 21

    Refrigerate the bread in a container or freeze it. It keeps well for a week if refrigerated and for a few weeks if frozen.