Dairy-free and egg-free Banana Bread was one of my first recipes here at Milk Allergy Mom.
And it’s still one of our top posts ten years later.
At the time,
I considered it a sheer miracle that I could make this safe version for my then toddler.
The recipe was so fail-proof, in fact, that we easily created other quick bread recipes just like it.
Zucchini bread is one.
Apple bread is another.
And this pumpkin bread is also perfect in every way.
Here’s the scoop.
Our pumpkin bread recipe mimics our banana bread recipe,
but simply uses pumpkin in place of bananas.
Keep in mind…
this recipe calls for PLAIN canned pumpkin.
Not pumpkin pie filling.
That means the pumpkin puree will be unsweetened and not have spices in it.
So our recipe calls for sugar and spices to make it sweet and tasty.
If you add sugar and spices to canned pumpkin pie filling,
it will be too sweet and have too much spice.
Also, brown sugar sprinkled on top of this bread before baking brings this recipe up another notch.
I highly recommend that final touch!
Lastly, if you want a faster bake time, just make this recipe into muffins!
They will take half the time to bake.
And that’s always a good thing. xo
Pumpkin Bread Dairy & Egg Free
1.5 c. flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 egg or 3 Tbs. applesauce
1/2 c. sugar
1/4 c. oil
1 c. pumpkin puree
2-3 tsp. pumpkin pie spice
TOPPING MIX (OPTIONAL)
1/3 cup brown sugar
1 Tbs. melted dairy-free butter
Mix brown sugar and melted butter together and spread on the top of the banana bread batter before baking.
Grease loaf pan or use my favorite non-stick USA bread pan (affiliate).
In a medium bowl, mix the first four dry ingredients and make a well in the center.
In small bowl, mix the second set of wet ingredients.
Add wet mixture to dry mixture. Stir just until moistened.
Spoon the mixture into your bread pan.
Top with brown sugar and butter mixture. (optional)
Bake 40-50 minutes or until a wooden toothpick comes out clean from the center.
Cool on a wire rack.
Store in an airtight container.
The flavors will meld better on the second day, but who can really wait that long?
Original Post: 2/22/14