Pumpkin Bread (Egg-Free)
 
 
Ingredients
  • 1 cup sugar
  • ½ cup oil (we typically use corn oil, but vegetable or coconut oil would work fine as well)
  • ½ cup plain greek yogurt
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1¼ cup flour
  • 1 teaspoon baking soda
  • 1¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • ⅓ cup water
Instructions
  1. Preheat the oven to 350 degrees.
  2. In one large bowl, mix the ingredients in the order given. I usually give it a whisk after adding the pumpkin puree, before adding in all of the dry ingredients. Then whisk again after adding the water, taking care not to over mix.
  3. Pour bread batter into a 9x5 inch loaf pan that has been buttered or sprayed with cooking spray. You could also use a mini-loaf pan, with which you'll be able to make 4 small loaves.
  4. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the middle comes out clean and the top is firm to the touch. If you're baking mini-loaves, bake for 35-40 minutes.
Notes
Mini loaves make great gifts for the holidays, for hostess gifts or as an impromptu gift for a friend or your child's teacher!
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/pumpkin-bread-egg-free/