Oil Free Pumpkin Bread

Mar 4 2010 | by Susan Voisin | 11 Comments » |

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Oil Free Pumpkin Bread

Adapted from a very delicious recipe that was originally posted to www.fatfree.com.

Makes 1 loaf

1-1/2 cup sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
egg substitute equivalent to 2 eggs (see note)
1 2/3 cups flour
1 tsp. soda
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cloves (scant)
1/4 – 1/3 cup chopped walnuts or pecans (optional)

Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well. Stir in nuts, if desired.

Use a non-stick 9″x 5″ loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.

NOTE: I use Ener-G egg replacer, 1 tbsp., mixed with 4 tbsp. water.

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11 Responses to “Oil Free Pumpkin Bread”

1. cho rong Says:

   March 18th, 2013 at 8:10 am

   Wouldn’t there any way that I can make this without using Egg replacer? Since I do not use that ingredient usually, I do not want to buy it just for this bread……any substitue?
2. trish Says:

   November 20th, 2012 at 12:56 pm

   So glad to hear the successes using less sugar. Is there a way to substitute with a liquid sweetener such as brown rice syrup or agave as I don`t use chemical sweeteners. Thanks
3. Randy Wilson Says:

   August 29th, 2012 at 7:10 pm

   This was great. I changed the recipe and used 3/4 cups of Splenda Blend and I used Whole Wheat Flour. I could have cooked it a little longer and will next time but at 65 minutes it came out absolutely yummy, just a little more moist towards the bottom than I would like … probably needed 75 minutes.
4. Diane Says:

   October 9th, 2011 at 9:54 pm

   Yummy! I used 1/2 c. white sugar, 1/2 c. splenda & 1/2 c. brown sugar. For the flour, I used 2/3 c. unbleached & 1 c. whole wheat. I only used 1/4 tsp. salt & added 1/4 c. dried cranberries. Absolutely delicious!
5. Jenny Says:

   February 20th, 2011 at 8:46 pm

   I just made this today and was very excited about the results. The family loved it. I gambled and made few changes, which worked well:
   -I cut the sugar almost in half. For a double recipe I used a heaping 1.5 cup of sugar. It was sweet enough for us.
   -I used a whole 15 oz can of pumpkin for a double recipe – a bit more than the recipe calls for, just so I didn’t have a little bit of pumpkin hanging around.
   -I used 100% white whole wheat flour – the texture was very good.
   -I used a parchment paper “sling” in my pans… a strip of parchment that covers the long sides and bottom. Once the bread was done, I pulled it out by the ends of the parchment and it peeled off well. A quick scrub on the short ends of the pan, and clean-up is done with no oil.
   -I had my convection oven going already, so baked it at 350F on convection. It took 65 minutes.
6. SusanV (admin) Says:

   November 3rd, 2010 at 4:07 pm

   Unfortunately, the amount is 1 and 1/2 cups. It’s a very sweet bread.
7. rebecca Says:

   November 3rd, 2010 at 2:54 pm

   is the amount for the sugar 1 and 1/2 cups or 1/2 to 1 cups sugar?
8. ashley Says:

   October 3rd, 2010 at 8:16 pm

   I made this bread tonight and it is fantastic! I cooked it for close to an hour and a half and there was still a large layer on the bottom not cooked well enough. What am I doing wrong? I am new to cooking vegan foods and would appreciate any help! We are still eating the bread though because it is THAT GOOD!
9. Belinda Carter Says:

   September 27th, 2010 at 9:54 pm

   You are AWESOME!!!!!! Thank you a million times for sharing your food brilliance w/us via your website. It makes such a difference for those of us facing what could be difficult dietary changes.

   Thanks again, Belinda Carter
10. SusanV (admin) Says:

    March 5th, 2010 at 7:47 am

    Hi Polona–I’m happy to hear you like the changes! About the pumpkin, you can imitate canned pumpkin by cooking your own pumpkin, mashing it, and then straining it through cheesecloth until it is very solid and not watery. I just make a pouch out of cheesecloth and hang it up to drain for an hour or so. Hope you enjoy the recipe!
11. polona Says:

    March 5th, 2010 at 4:26 am

    Hi Susan,
    I just returned from Winter olympics in Vancouver and didn’t check your site for a while. Wow, what a change. I like it very much, although I liked the old one, too!! Good job.
    A question: I don’t get canned pumpking here, so I will buy fresh, cook it and use that. Do I need to dry it out? Is the canned pumpkin basically without much moist?? Thank you, I am looking forward to making this bread, as we all like banana bread, too.
    Regards from sunny Slovenia,
    Polona