Friday, October 18, 2013

Butterless Eggless Vegan Pumpkin Bread – Baking Partners Challenge: 17

Pumpkin festival is very famous in US. Halloween is the crazy festival in US. They were different costumes and enjoy a lot. During the month of October, they will make more carvings with pumpkins. When coming to the recipe, Swathi gave different bread recipes. For that I choose Vegan bread. The bread is soft and moist. Taste is awesome. Thank so much Swathi for sharing the recipe.

Adapted from Here
Preparation time – 10 mins
Cook time – 45 mins
Serves – 1 loaf


Dry ingredients
1 cup Wheat flour
¾ cup Maida/ APF
1 cup dark brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp Salt
½ tsp nutmeg
½ tsp cinnamon
½ tsp all spices
¼ tsp cloves
½ cup walnuts
(I used tooti fruit)

Wet ingredients
1 cup pumpkin puree
½ cup oil
3 Tbsp Maple syrup
(I used honey)
3 Tbsp water


  1. In a large bowl, add all dry ingredients and mix well.
  2. In a small bowl, add all wet ingredients and whisk well.
  3. Add wet mixture to dry bowl. Combine until moistened.
  4. Add tooti fruit and mix well.
  5. Preheat oven to 3500F.
  6. Grease and flour loaf pan. Pour the mixture into prepared pan.
  7. Bake for 45 – 50 minutes or until knife or toothpick inserted comes out clean.
  8. Let cool for 10 minutes. Remove from a loaf pan. Cool it completely.
Linking to:


  1. Delicious pumpkin bread Shailaja you made it very well.

  2. I love the idea of pumpkin bread and it loks so healthy too .I will book mark and try it for sure. Please do link it to lets cook with pumpkin event at would be perfect fit for the event.

  3. Perfectly baked and loving it more as its eggless and vegan too.

  4. delicious bread n sounds gr8 as vegan....

  5. I have always been lost on how to make eggless bread and right on I discovered your recipes via other foodies. Its a must try and the outcome is superb.

  6. love the aroma of pumpkin in bread...

  7. Lovely bread. Thanks for linking this to Gayathri's WTML Event.


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