When the leaves start to fall, and the wind gets colder, it's pumpkin season. Since moving to Arizona, the fall season is quite different than my years in Michigan. But, the leaves still fall and the air gets cooler, get it's still sunny and beautiful every day. Even though we live out west, the pumpkin craze is just as crazy here as it is in the colder climates. and, nothing tastes better than warm pumpkin spice bread.
Fall is one of my favorite seasons, and for that reason, I love to bake with pumpkins, squash, and apples. The color changes are beautiful, and I LOVE soups and warm slices of bread, and all the comfort foods of Fall. Tonight, I decided to welcome fall with a hot and spicy pumpkin bread when we returned from our fall trip to Aspen, Colorado to see the colors.
In order to bake homemade savory baked goods, you don't need oil, butter, or eggs. A combination of lemon juice and non-dairy milk provides the “eggs and oil” in typical loaves of bread. Another alternative to eggs is unsweetened apple sauce.
HOW TO MAKE WITHOUT OIL, BUTTER OR EGGS TO MAKE PUMPKIN SPICE BREAD
Once you learn how to bake without oil, butter, and eggs, the process is easy and delicious. As a result, pumpkin spice bread is a more healthy and less guilty pleasure.
- ¼ cup nondairy milk
- ¼ tsp lemon juice
- 15 ounces organic canned pumpkin
- 1 cup brown sugar
- 2 tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 2 tbsp pumpkin pie spice
- 1 teaspoon nutmeg
- 2 cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
Furthermore, using a non-stick pan, such as a silicone loaf pan, which prevents sticking.
BAKING THE PUMPKIN SPICE BREAD
- Preheat oven to 350F.
- Grease or spray a standard bread pan or use a silicone pan without any cooking spray or oil.
- Whisk non-dairy milk and lemon juice together until bubbly and set aside.
- In a medium mixing bowl, cream pumpkin, sugar, maple syrup and extract together.
- In a large bowl, whisk pumpkin pie spice, flour, baking soda, and baking powder together.
- Pour wet mixture into dry mixture and stir until just combined.
- Pour into the bread pan, using a spatula to evenly distribute and smooth out the top.
- Place on the middle rack
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Remove pumpkin bread and place it on a serving plate.
The pumpkin bread lasts less than an hour in my kitchen, and it never even gets to cool down to properly. That makes it a win! But, if your family isn't as hungry and zealous as mine, pumpkin spice bread lasts about 4 days. Freezing is also an option.
Enjoy pumpkin spice bread without the fat and calories!
DO YOU LOVE PUMPKIN? TRY THESE YUMMY PUMPKIN FALL TREATS!
Pumpkin Spice Bread
Pumpkin spice goodness without the guilt. Yes, you can enjoy that pumpkin spice flavor of fall without oil, eggs, and milk. Give it a try.
Ingredients
- ¼ cup nondairy milk
- ¼ tsp lemon juice
- 15 ounces organic canned pumpkin
- 1 cup brown sugar
- 2 tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 2 tbsp pumpkin pie spice
- 1 teaspoon nutmeg
- 2 cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
Instructions
- Preheat oven to 350F.
- Grease or spray a standard bread pan or use a silicone pan with out any cooking spray or oil.
- Whisk non-dairy milk and lemon juice together until bubbly and set aside.
- In a medium mixing bowl, cream pumpkin, sugar, maple syrup and extract together.
- In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together.
- Pour wet mixture into dry mixture and stir until just combined.
- Pour into bread pan, using a spatula to evenly distribute and smooth out the top.
- Place on the middle rack
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Remove pumpkin bread and place on a serving plate.
Nutrition Information
Yield
12 servingsServing Size
1Amount Per Serving Calories 155Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 135mgCarbohydrates 36gFiber 3gSugar 18gProtein 3g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Carol
Is this gluten free if not how can you make it gluten free
Kathy Carmichael
just use almond flour instead of whole wheat flour 🙂
Patricia
You're a vegan and a retired English teacher AND post yummy recipes like this? I'm in heaven! One question: I am vegan, gluten-free, and also don't use oil, so what would you recommend for the pan? Lining it with parchment paper?
Kathy Carmichael
Patricia, I use vegetable broth to saute in the pan. I also use silicone baking mats, but parchment paper works just as well. My favorite non-stick pan and the silicone mats I have are in the shopping section of the blog. Those are the ones I use.