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!