Eggless Pumpkin Bread Recipe

Bake this easy Eggless Pumpkin Bread this fall with homemade pumpkin puree.

Frankly, I did not know what exactly pumpkin bread is. It is only when I started blogging I opened my eyes to this yummy bread.

Pumpkin bread can be baked as a quick bread or yeasted bread. I prefer yeasted bread to quick bread as I love to knead the dough. I find it a stress buster.

However, you can use baking powder and soda to make your pumpkin bread.

This time I have not used cardamom and ginger in my bread. I missed the kitchen smelling so delicious with the fall flavours.

Feel free to use eggs in your bread one egg in the dough and one lightly beaten egg to glaze the bread. This time I have avoided eggs too. You can substitute eggs with buttermilk.

What I mean is that this is an easy bread to adapt to your needs.

I am lucky to get slices of pumpkin and I buy them regularly. Now I use it to make curry, sambhar, salad, soup, cake and juice for my Harry Potter crazy kids. You can make beautiful desserts too I have been eyeing this pumpkin fudge for ages now.

Contents:

• Eggless Pumpkin Bread Recipe and me
• Why MSK Pumpkin Bread recipe
• How to make yeasted pumpkin bread
• For Your Questions
• Some bread recipes you will like
• Recipe card
• Pin for later

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Why MSK Pumpkin Bread recipe

Make this Eggless Pumpkin Yeasted Bread recipe as

• Easy to make
• Delicious
• Pairs well with stews and soups
• Can be adjusted to suit your tastes

How to make yeasted pumpkin bread

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Active yeast
• Warm water
• Pumpkin puree
• Warm milk
• Butter
• Brown sugar
• Salt
• All-purpose flour
• Milk
• Pumpkin seeds (optional)

Method:

Like me, if you live in India pumpkins are available all year round and pumpkin puree in cans is unheard of. So make your pumpkin puree. Here is how

• Peel the pumpkin slice and the strings and seeds. Discard them.
• Cut the pumpkin into cubes and transfer to a pan.
• Add enough water to cover the pumpkin and bring it to a boil.
• Your pumpkin is done when you can pierce the cube with a fork.
• Switch off the flame, cool and grind the pumpkin.

Let us make the Pumpkin Bread now

• Dissolve the yeast and sugar in the water. Let it bloom.
• Mix all the ingredients except the flour till combined.
• Add flour ½ cup at a time to form a dough. Knead till smooth and elastic.
• Grease a bowl and transfer the dough into it. Turn it over cover and let it rise for 1 hour.
• Degas the dough and make a rectangle out of the dough.
• Roll it up the short side inside and transfer it into a greased loaf pan. About 30-40 minutes.
• Brush the loaf dough with milk and bake at 180C/350F for 30 minutes till golden brown. Cool on the wire rack.
• Slice when cool.

Substitutes:

• Use instant yeast in place of active yeast. Just mix it in the flour.
• Use baking powder in place of yeast for a loaf of instant pumpkin bread.
• If you do not want vegan bread avoid butter use vegetable oil better still use apple sauce.
• Use whole wheat flour and all-purpose flour in a ratio of 1:1.
• I will recommend adding about ¼ cup of buttermilk to the dough. This will replace the eggs and give a moist bread.

Variations:

• Add ginger, cardamom and cinnamon as your spices.
• Add walnuts, pecans and raisins to the dough.

Equipment:

You will need

• Bowls
• Oven
• Loaf pan
• Parchment paper
• Silicone brush
• Wire rack

How to serve:

• Serve with soups and salad.
• I love the way it mops up stews so serve it with any stew.
• My breakfast is sorted if I have this loaf. Toast it plain or with omelettes.

How to store:

• This recipe yields a single loaf which will keep well in my hot and humid weather for 1 day.
• Beyond that, I wrap it up and place it for a week in the refrigerator. That is if the bread has no takers which is rare.
• You can freeze the bread for up to 3 months. Only cool the loaf fully and wrap it well in cling film.
• I find that slicing it before freezing works better. I can just get the number of slices needed and thaw them for about 2 hours on the countertop. You can also microwave them till the slices thaw.

For Your Questions

Protips:

• I will recommend using eggs or buttermilk as an ingredient in this bread. I will yield softer and moist bread.
• Your loaf is done? Check it easily,  knock on the bread if you get a hollow sound it is done.
• If your loaf browns on top then in the last 20 minutes of your bake time tent your loaf. That is cover the tin with an aluminium foil loosely.

Summary:

Pumpkin Bread can be baked as a quick bread or yeasted bread. It is simple easy and delicious that makes a wonderful side to stews, salads and soups. Serve this bread as a sandwich too.

Some bread recipes you will like

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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