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Home » Food, Kids and Allergies

Egg-free pumpkin bread

Submitted by Debra on Wednesday, 24 December 2008 2 Comments
Ever play Cookbook Bingo? OK, so maybe that's just here.

The game involves being bored with all the usual dishes and thumbing through pages looking for something new to make. In this case, I needed a different sneaky breakfast ploy.

It took a while. I offered oatmeal cookies I knew I could do evil things to, and Big Guy countered with chocolate chip. I suggested applesauce muffins, Big Guy proposed cupcakes. It was a standoff until we hit pumpkin bread.

BINGO!

I converted a Joy of Cooking recipe to egg-free and substituted graham flour. I also used less sugar and tweaked the spices. I would have added raisins or dates, but I knew either would trigger a violent reaction from Big Guy -- "Ewwwww! Bugs!" Maybe next time.

The result isn't as moist as the pumpkin bread recipe Mom used when I was a kid, but, then, that one called for an excessive amount of oil. This one is plenty moist without all the extra fat, and a lot more healthful. The crust is a bit on the crunchy side, probably because I replaced the egg with yeast, and that was a plus for me.

This also is a great eat one, freeze one recipe, especially if you have a KitchenAid the size of a cement mixer.

Egg-free pumpkin bread

  • 3/4 c. graham or whole wheat flour -- it will work just as well with all white flour.
  • 1 c. all-purpose flour
  • 1 tsp. soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. cloves
  • 1 1/4 c. sugar
  • 1/3 c. shortening
  • 2 tsp. yeast beaten in 1/2 c. warm water, then cooled. That's two eggs for those of you living in a non-allergic world.
  • 1 c. pureed pumpkin
  • 1/3 c. milk

Cream shortening, sugar and yeast/egg. If you're using yeast, it will freak you out a bit because there will be visible lumps of shortening. Don't worry: The recipe will turn out fine. Add pumpkin.

Combine dry ingredients and add alternately with milk. Pour batter into well-greased 9x5 pan and bake about one hour.

Copyright 2008 Debra Legg. All rights reserved.

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2 Comments »

  • Pastel said:

    Sorry to hear you have allergies to eggs! However, sometimes I need egg-free and milk-free baking recipes. Our Church has fasting during the liturgical year, and we need such recipes for these times. I’ll have to try some of these. This is very helpful! Thanks for posting them.

    - 3 January 2009 at 4:21 pm
  • Debra said:

    Ay, I remember those days! We were an all-vegetarian diet for three weeks before our wedding. I went in for my alleged final fitting a week before the date and my gown just felloff. The seamstress cried — the skirt had a lot of bead work she’d already painstakingly moved once — and now she had to do it again. I was ready to cry, too!

    I didn’t know how to bake egg-free back in those days — my egg allergy isn’t so severe that I can’t tolerate it once in a while, but Big Guy is deathly allergic — but soy milk was a staple. I haven’t tested any of the recipes with soy milk, but I know of no reason why it wouldn’t work.

    - 4 January 2009 at 9:25 am