We have an egg allergy in the family so when it comes to certain recipes we have to use substitutes. When it comes to baking that can be hard, but sometimes you come across something so delicious that you eat it egg free even when you don't need to. Enter this Pumpkin Bread - it is so delicious and perfect for cold weather because the spice just makes you feel cozy. The original recipe is from a woman named Christi Johnstone, but a few little changes have been made and that is the recipe I will be sharing with you! I hope you love it as much as I do!
Ingredients
2 cups pumpkin puree (make sure it's not filling)
2 cups brown sugar
1 cup vegetable oil
6 tbsp maple syrup
6 tbsp apple juice or cider
3.5 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
4 tsp pumpkin pie spice
Instructions
-Preheat oven to 375 and spray both loaf pans with cooking spray.
-In a bowl, combine pumpkin, brown sugar, maple syrup, oil, apple juice and mix.
-Add the flour, baking soda, baking powder, pumpkin pie spice and salt to the wet ingredients and mix until it's all combined. You don't want to over mix on this part.
-Pour the batter into both loaf pans and bake for 50 minutes. Use a toothpick to make sure it's baked through.
-Let cool in loaf pan for about 15 minutes before removing from pan gently. Let cool before cutting, could be fragile when hot to be carful if you can't wait and need to eat right away.
ENJOY
