Two fantastic egg free bread recipes
Most, but by no means all breads are egg-free. You will find that the majority of factory-made bread products do not contain them. But, quite a few artisan breads do contain eggs. You will also notice that a lot of home baking recipes include them on the ingredients list. So, we thought our readers might appreciate a couple of alternative bread recipes they can bake at home.
If you want to know how to make bread without eggs and milk, all you need to do is to read on.
Easy to Make Egg Free Pumpkin Bread
Pumpkin is a really great ingredient. It is far more versatile than you realize. As you will see when you use it in baked goods it makes them taste fantastic. This is a really easy to recipe to follow, so why not give it a try later this week.
It is a great way to get more vegetables into your diet. Plus, of course, it is a good way to use up a pumpkin. Very few families can eat a whole one in just one sitting and you do not always get the chance to buy half of one. So, inevitably some of it can end up in the bin.
The ingredients you will need:
3.5 cups of all-purpose flour
2 cups of brown sugar
2/3 cup white granulated sugar
2 tsp of baking soda
a pinch salt
2 tsp pumpkin pie spice
2 cups pumpkin puree (homemade or canned)
1 cup of any vegetable oil
2/3 cup of any milk
How to prepare your loaves:
- Preheat your oven to 350 degrees F. Then grease and flour two 8×4 inch loaf pans.
- In a large mixing bowl, stir the flour, sugars, baking soda, salt, and pumpkin pie spice together. Now, add the pumpkin puree, oil, and milk, and mix that into the dry ingredients. Once that is done you can divide the batter evenly between the buttered pans.
- Bake for 75 minutes in your preheated oven. When you remove the loaves from the oven, and cover each loaf tightly with foil. You need to ensure none of the heat and moisture escapes. It is this part of the cooking process that ensures the loaves are nice and moist. Allow to steam to build up under the foil for at least 10 minutes. The remove the foil, and turn each one out onto a cooling rack. Tent the loaves and rack in foil and leave them to cool completely.
Egg- Free Zucchini Bread
This is a tried and tested zucchini (courgette – if you are from the UK) bread. Again, this vegetable is one that is much underused. It may seem odd putting something like this in your bread, but we promise you that it works really well. This bread tastes fantastic.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon baking powder
1 cup unsweetened applesauce
1 cup white sugar
1 cup packed brown sugar
¾ cup vegetable oil
2 teaspoons vanilla extract
2 ½ cups shredded zucchini
- Preheat oven to 325 degrees F. Grease and flour two 9×5 inch loaf pans. Whisk together the flour, salt, baking soda, cinnamon, and baking powder until evenly blended; set aside.
- Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.