Egg-free Pumpkin Bread

This is a recipe that I adjusted to make it egg-free (it's technically vegan, too, if you want to sound fancy). It makes 3 loaves!!

Use 3 small loaf pans. I like the disposable foil kind that comes with a plastic lid so you can share!

Ingredients for REGULAR awesome pumpkin bread:

1 15 oz can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3.5 cups all purpose flour

2 tsp baking soda

1.5 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger

Ingredients for VEGAN awesome pumpkin bread:

1 15 oz can pumpkin puree

2 T vinegar

1 cup vegetable oil

1 cup water

3 cups white sugar

3.5 cups all purpose flour

2 tsp baking soda

2 tsp baking powder

1.5 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger

Preheat over to 350. Grease bread pans. Mix pumpkin, eggs (or vinegar for vegan recipe), oil, water and sugar until well blended. In a separate bowl mix flour, baking soda, (plus baking powder for vegan recipe), salt, cinnamon, nutmeg, cloves, and ginger. Stir dry mixture into pumpkin mixture until just blended. I've used the mixer before and it turned out well.

Pour into 3 small bread pans. Bake for 45-50 minutes or until knife inserted comes out clean.

YUM.