All hail this versatile Banana Bread recipe! We are not worthy of all the amazing creations that may be spawned from your greatness.
Like apple bread (updated post coming soon). And zucchini bread. And yes, even pumpkin bread. Perfect in every way.
Normally I buy plain pumpkin puree and add my own spices for this quick bread. But I accidentally bought the spiced pie filling one time, and I have to say that this bread was super easy to make because of that! It took less sugar and no additional spices. Plus, it turned out incredibly moist.
Brown sugar sprinkled on top makes this bread irresistible. I highly recommend that final touch.
Below is the recipe using canned pumpkin pie filling with sugar and spices included. If you want to use plain pumpkin puree, increase the sugar to 3/4 cup total and mix in 2-3 teaspoons of pumpkin pie spice.
Dairy-Free, Egg-Free Pumpkin Bread
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 c. pumpkin pie filling (sugar and spices included)
1/4 c. sugar
1/4 c. oil
melted dairy-free butter (optional)
Grease loaf pan or use my favorite non-stick USA bread pan.
In a medium bowl, mix the first set of 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?
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