This eggless pumpkin bread is moist and delicious and a cinch to make. Here’s a step by step recipe for an eggless, easy pumpkin bread recipe from scratch.
We are in the last week of August, I just can’t believe how time has flown by! Fall is not far off and if that’s not obvious then the stores here will certainly remind you. And before you know it, it will be time for Christmas!
It’s that time of the year when pumpkin spice everything, starts making an appearance here in the US. We don’t really get to see Fall colors here in Louisiana, but at least the temperatures drop to a point where it is nice and pleasant.
I really don’t need a chance to bake anyway. For me, it is like a stress buster! So even though we are a few weeks away from Fall officially, I still went ahead and baked us this delicious and really easy pumpkin bread. Coz! Why not?? At least breakfast was sorted for a couple of days..haha 😀
Banana bread and zucchini bread are a regular in my house, and with the use of canned pumpkin, it is quite possible to enjoy pumpkin bread all year round too. Pumpkin lends itself really well not only in savory dishes like curries, soups, or sauces or beverages like Pumpkin spice latte, or smoothies but also in desserts like pumpkin rolls, pumpkin pudding, pumpkin fudge. Pumpkin pancakes for breakfast, anyone? 😀
- What is pumpkin bread?
- Ingredients needed
- What makes this eggless version of pumpkin loaf light and moist?
- How long to cook pumpkin bread?
- Optional add-ins
- Storage
- Can you freeze this bread?
- Don’t forget to check out these egg-free bakes
- How to make eggless pumpkin bread – Step by step instructions
- Pumpkin Bread Recipe (Eggless) | How To Make Pumpkin Bread
What is pumpkin bread?
A question as simple as this may sound silly, but trust me, if you had asked me this 5 years ago, I would have no definite answer. I’d just think it is a sort of sandwich bread flavored with pumpkin perhaps. Because in India, bread is just a yeasted bread. We don’t have things like quick breads, we either have tea cakes or loaf cakes. For instance, a biscuit is a cookie in India, wheres a biscuit here is leavened quick bread.
So anyway, I drifted from the question. For the uninitiated, pumpkin bread is a moist quick bread flavored with warm spices such as cinnamon, nutmeg, ginger, cloves. Quick bread uses chemical leavening agents like baking powder and soda instead of yeast. Biscuits, muffins, scones, etc are different types of quick breads.
Ingredients needed
To make this incredibly easy and moist pumpkin quick bread you will need;
- Dry ingredients: Flour, baking powder, and soda, pumpkin pie spice, along with salt.
- Wet ingredients: Pumpkin puree (not canned pumpkin pie filling), oil, sugar, vanilla extract, and buttermilk.
- Optional: Pumpkin seeds for the topping
This pumpkin bread recipe without eggs turned out to be really good. It’s not like I have anything against eggs in baking. I love eggs and do use them for day to day cooking or in baking. But when I tried this recipe for the first time, I didn’t regret skipping the eggs.
If you are a vegetarian or want to bake a loaf of pumpkin bread for someone who has egg allergies, you should definitely try this recipe.
What makes this eggless version of pumpkin loaf light and moist?
The secret of this really soft, tender, and moist pumpkin loaf lies in the use of oil and buttermilk. And the use of pumpkin puree itself can be attributed to the moistness of this bread. It is seriously the best pumpkin bread I’ve ever had!
How long to cook pumpkin bread?
Once you gather your dry and wet ingredients, mix both well. Transfer the batter into your loaf pan and bake. It takes around 55-60 minutes to bake, or until a toothpick inserted in the center comes out clean. Each oven is different, so keep an eye towards the end of baking time.
Optional add-ins
Nuts: Stir in about 1/2 cup of chopped nuts like walnuts or pecans.
Chocolate chips: Add about 3/4 cup of semi-sweet chocolate chips.
Raisins: Mix in about 1/2 cup of raisins.
This simple pumpkin bread recipe is like a blank canvas, get creative, and add your own mix-ins! Just takes the bread to a whole new level.
That aroma of warm spices wafting as the bread was baking was absolutely divine! One of the many advantages of making fresh pumpkin bread at home! A little treat for your senses too 😀
This recipe is adapted from my easy banana bread recipe. I converted it into this eggless pumpkin bread and wow!! it turned out to be so light, soft, and fluffy. In fact, you can use this recipe to make muffins or cupcakes.
As always, I like to start off with an awesome base recipe which gives me the chance to modify it so that I can make it healthier. I’m not a fan of whole wheat cakes, but I guess white whole wheat flour would work in this recipe, and the oil can be substituted with applesauce for a healthier bread.
I haven’t tried it with these substitutions yet, but if you do, I’d be happy to know how it turned out!
Storage
This recipe yields a single loaf which will keep well for at least 4-5 days at room temperature or up to 1 week in the refrigerator.
I seriously doubt it will last that long but in case you end up with leftovers and are wondering what to do with it, you can make pumpkin bread pudding, or pumpkin bread french toast, or simply toast it and slather butter and enjoy.
Can you freeze this bread?
Yes, you can! Wrap the entire loaf with a cling film after it has cooled completely, place it a labeled freezer-safe bag and freeze up to three months.
You can also freeze individual slices wrapped with cling film, and aluminum foil for up to 3 months.
Thaw it at room temperature for a couple of hours or in the microwave for about 15-20 seconds, or until thawed.
Don’t forget to check out these egg-free bakes
- Moist banana bread
- Eggless mango loaf cake
- Date and walnut loaf (eggless)
- Eggless marble cake
How to make eggless pumpkin bread – Step by step instructions
Step 1: Prepare the loaf pan
Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
Step 2: Dry ingredients
In a medium mixing bowl, sift all the dry ingredients (1.5 cups all-purpose flour, 1.5 tsp baking powder, 1/4 tsp baking soda, and 2 tsp pumpkin pie spice mix) twice, from a height. Add 1/2 tsp salt, whisk until well combined. Set aside.
Step 3: Wet ingredients
Combine 1 cup pumpkin puree, 1 cup granulated sugar, 1/3 cup oil, 1/2 cup buttermilk or milk, and 1 tsp vanilla extract in a medium-sized bowl, whisk until you have a homogeneous mixture.
Step 4: Mix wet and dry ingredients
Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter. A few tiny lumps are okay.
Step 5: Bake
Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Sprinkle 3 tbsp pumpkin seeds (optional) on top. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
Step 6: Cool and slice
Transfer the bread to a cooling rack, let it cool in the pan for 15 minutes. Then, remove the bread from the pan, place it on the cooling rack, and allow it to cool completely before slicing.
Notes
- This amount of sugar was the right sweetness for us. If you like a less sweet pumpkin bread decrease the sugar to 3/4 cup.
- f you do not have pumpkin pie spice mix, use the following homemade spice mix- 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice & 1/8 teaspoon ground cloves.
- For a vegan version, swap the buttermilk with your choice of plant-based milk.
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Pumpkin Bread Recipe (Eggless) | How To Make Pumpkin Bread
Ingredients1x2x3x
Dry ingredients
- 1 & 1/2 cups unbleached all-purpose flour, spooned and leveled, 214 grams
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice mix
- 1/2 teaspoon salt
Wet ingredients
- 1 cup granulated sugar or caster sugar 210 grams
- 1 cup 100% pure pumpkin puree (not pumpkin pie filling) 245 grams
- 1/3 cup flavorless oil 66 grams
- 1/2 cup buttermilk or milk or plant-based milk for a vegan version 125 ml
- 1 teaspoon pure vanilla extract
Other ingredients
- Oil spray/oil and flour as needed to grease and dust the pan
- 3 tablespoons pumpkin seeds, optional
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5 inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside.
- Add all the other wet ingredients in a medium-sized bowl, whisk until you have a homogeneous mixture.
- Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Sprinkle pumpkin seeds on top. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
- Transfer the bread to a cooling rack, let it cool in the pan for 15 minutes. Then, remove the bread from the pan, place it on the cooling rack, and allow it to cool completely before slicing.
Notes
- This amount of sugar was the right sweetness for us. If you like a less sweet pumpkin bread decrease the sugar to 3/4 cup.
- If you do not have pumpkin pie spice mix, use the following homemade spice mix- 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice & 1/8 teaspoon ground cloves.
- For a vegan version, swap the buttermilk with your choice of plant-based milk.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Pumpkin Bread Recipe (Eggless) | How To Make Pumpkin Bread
Ingredients
Dry ingredients
- 1 & 1/2 cups unbleached all-purpose flour, spooned and leveled, 214 grams
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice mix
- 1/2 teaspoon salt
Wet ingredients
- 1 cup granulated sugar or caster sugar 210 grams
- 1 cup 100% pure pumpkin puree (not pumpkin pie filling) 245 grams
- 1/3 cup flavorless oil 66 grams
- 1/2 cup buttermilk or milk or plant-based milk for a vegan version 125 ml
- 1 teaspoon pure vanilla extract
Other ingredients
- Oil spray/oil and flour as needed to grease and dust the pan
- 3 tablespoons pumpkin seeds, optional
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5 inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside.
- Add all the other wet ingredients in a medium-sized bowl, whisk until you have a homogeneous mixture.
- Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Sprinkle pumpkin seeds on top. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
- Transfer the bread to a cooling rack, let it cool in the pan for 15 minutes. Then, remove the bread from the pan, place it on the cooling rack, and allow it to cool completely before slicing.
Notes
- This amount of sugar was the right sweetness for us. If you like a less sweet pumpkin bread decrease the sugar to 3/4 cup.
- If you do not have pumpkin pie spice mix, use the following homemade spice mix- 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice & 1/8 teaspoon ground cloves.
- For a vegan version, swap the buttermilk with your choice of plant-based milk.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Goan Caldine or Caldinho is a mild and delicious, yellow seafood curry made with few spices and coconut milk extract. Here’s a step-by-step recipe to make Goan Prawn Caldine.
It’s been a while since I posted a curry on the blog. And it’s ironical that I make one every day. I’ve photographed a few while I made some these days, and will be sharing them as the days pass by! After all, you will need all those curry recipes to warm you up during the coming months 🙂
In India, though making a curry is a regular affair, and in Goa, we make a variety of curries. The addition of any kind of seafood gives the curry its own flavor, so there is no dearth of curries in Goa to say the least.
Caldine is not as commercialized as other Goan dishes like vindaloo or cafreal . Prawn curry is a very broad term to define this curry as we have so many varieties of prawn curries in Goa like ambotik , verdur , prawn curry with okra or prawn curry with drumsticks . It’s quite a big list actually, and all of them are delicious nonetheless. If you love seafood like me, you should try all those recipes.
- How to make Goan prawn curry?
- Step by step instructions to make Goan prawn caldine
- Prawn Caldine | Prawn Curry With Coconut Milk (Goan Style)
How to make Goan prawn curry?
For this Goan prawn curry recipe, you need to do a little prep work by preparing the Goan coconut sauce base, which is nothing but a fresh, spice-infused coconut extract. If you intend making it from scratch you will begin by grating the coconut or simply use frozen grated coconut like I did.
Grind the grated coconut with spices like coriander seeds, cumin seeds, green chillies, peppercorns, cloves, and turmeric powder.
Next transfer this ground paste into a muslin cloth or a fine mesh sieve and extract the spice-infused coconut milk. This is the first extract known as the thick extract.
Return the scraps back to the mixer, add water and blend once again. Repeat the process of extracting the coconut milk. This is the second coconut extract and called as the thin extract.
Once you have both the extracts prepared, making this Goan prawn caldine is a breeze.
You just have to sauté some onions and tomatoes, add the thin extract along with some tamarind extract. Add in the cubed veggies, in this case, bottle gourd, known as dudhi . Once that is almost cooked through, add the prawns. When the prawns cook, add the thick extract, bring it to a gentle simmer and it’s done.
You can also make caldine with vegetables for a vegetarian version. Or use any firm, white fish such as pomfret or tilapia, for fish caldine.
Step by step instructions to make Goan prawn caldine
1.Blend all the ingredients (1 cup grated coconut, 1 tablespoon coriander seeds, 1/2 teaspoon cumin seeds, 2-3 green chillies, 10 peppercorns, 3 cloves, 1/4-inch ginger, 5-6 garlic cloves, and 3/4 teaspoon turmeric powder) with 1 cup of water.
2.Line a fine mesh sieve with a muslin cloth, transfer the ground paste to the cloth, and extract all the coconut milk. This is the thick coconut milk extract.
3.Transfer all the leftovers to the blender, add 1.5 cups of water, blend again. Repeat the same procedure of extracting the coconut milk. This is the thin coconut milk extract.
Left (Thick coconut extract) & right (thin coconut extract)
4.Heat oil in a heavy bottomed pan, add 3/4 cup of chopped onions, sauté until it turns translucent. You can add 1-2 slit green chillies at this point too.
5.Add 1 cup chopped tomatoes, sauté until it turns mushy.
6.Then add the thin coconut extract along with a pinch of salt, mix well, followed by the tamarind extract (soak walnut sized ball of tamarind in 1/4 cup of hot water). Bring to a boil.
7.Add the bottle gourd cubes (275 grams) and cook over medium heat until about 80 % done.
8.Then add 200 grams of cleaned and deveined shrimps, cook another 4-5 minutes or until it is cooked through.
9.Add the thick coconut extract, swirl the pan gently. Simmer for another minute and switch off the heat. Do not cook it for a long time or else the coconut milk will curdle. Check for seasonings and adjust with salt if required. Serve hot with rice.
NOTES
1.You can also make caldine with vegetables only for a vegetarian version.
2.Or use any firm, white fish such as pomfret or tilapia, for fish caldine.
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Prawn Caldine | Prawn Curry With Coconut Milk (Goan Style)
Ingredients1x2x3x
- 200 grams prawns, shelled, deveined and cleaned, marinated with little salt
- 275 grams dudhi (bottle gourd) or cauliflower florets/pumpkin cubes
For the masala paste
- 1 cup freshly grated coconut
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 10 peppercorns
- 3 cloves
- 3/4 tsp turmeric powder
- 2-3 green chillies, or as per desired heat
- 1/4 inch ginger, peeled
- 5-6 garlic cloves
- 2.5 cups water
Other ingredients
- 3/4 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1-2 green chillies, slit lengthwise
- Salt, to taste
- Walnut sized ball of tamarind, soaked in about 1/4 cup of hot water for 10 minutes, strain and reserve the tamarind extract
Instructions
- Blend all the ingredients for the spice paste with 1 cup of water.
- Line a fine mesh sieve with a muslin cloth, transfer the ground paste to the cloth, and extract all the coconut milk. This is the thick coconut milk extract.
- Transfer all the leftovers to the blender, add 1.5 cups of water, blend again. Repeat the same procedure of extracting the coconut milk. This is the thin coconut milk extract.
- Heat oil in a heavy bottomed pan, add chopped onions, sauté until it turns translucent. You can add the slit green chillies at this point too.
- Add chopped tomatoes, sauté until it turns mushy.
- Then add the thin coconut extract along with a pinch of salt, mix well, followed by the tamarind extract. Bring to a boil.
- Add the bottle gourd cubes, and cook over medium heat until about 80 % done.
- Then add the shrimps, cook another 4-5 minutes or until it is cooked through.
- Add the thick coconut extract, swirl the pan gently. Simmer for another minute and switch off the heat. Do not cook it for a long time or else the coconut milk will curdle. Check for seasonings and adjust with salt if required. Serve hot with rice.
Notes
- You can also make caldine with vegetables only for a vegetarian version.
- Or use any firm, white fish such as pomfret or tilapia, for fish caldine.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
