Pumpkin Bread (Egg-Less)

12 ingredients
6 steps

Ingredients

  • 1 cup White Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoons Salt
  • 1 cup NuNaturals Presweet Tagatose Or 3/4 Cup Sugar
  • 1 cup Pumpkin (Not Pie Filling)
  • 1/2 cups Unsweetened Applesauce
  • 1/4 cups Greek Yogurt, Plain
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Butter Infused Olive Oil (or Oil Of Your Choice)
  • 1 teaspoon Cinnamon
  • 1/8 teaspoons Ground Cloves
  • 1/4 teaspoons Pumpkin Spice

Directions

  1. 1
    Preheat oven to 350°F. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.
  2. 2
    In a large bowl, add flour, baking soda, and salt; mix and set aside.
  3. 3
    In a bowl, add sugar, pumpkin, applesauce, yogurt, vanilla extract and butter-infused olive oil. Whisk until combined. Add cinnamon, ground cloves and pumpkin spice; mix well.
  4. 4
    Slowly add flour mixture to the pumpkin mixture and fold together until combined. Do not over-mix. Evenly divide batter into prepared mini loaf pans or pour into a large loaf pan.
  5. 5
    Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes. Insert a toothpick into center of bread; if it comes out clean, bread is done. If the edges start to turn brown before bread is done, just lightly wrap a piece of aluminum foil around the edges.
  6. 6
    Let the bread cool for 5 minutes, then take bread out and let cool on a cooling rack.

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