As soon as the weather cools, I get requests for pumpkin bread from my daughters.  Not only are they delicious, but as they bake they fill the house with scents of the holidays…pumpkin, cinnamon, cloves, ginger…delicious!


I altered this recipe from a cookbook I’ve had for years (pre-food allergies).  I’ve doubled it so it makes two large loaves or about 24 muffins.  I hope you enjoy this recipe as much as my family.

muffin close up

(P.S.  I found these beautiful muffin liners at T.J. Maxx.  Don’t you love them?)

Harvest Pumpkin Bread


1 cup olive oil (or butter substitute)

2 cups sugar

Ener-G Egg Replacer equal to 2 eggs

3 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon ground cloves

1 1/2 cups cooked pumpkin


1. Preheat oven to 350 degrees. Grease and flour loaf pans (or spray muffin liners with allergy-safe cooking spray)

2. Blend olive oil and sugar together.  Add egg replacer and mix.

3. Combine flour, baking soda, salt, nutmeg, ginger and cloves in a separate bowl.

4. Add dry ingredients and pumpkin to oil and sugar mixture.  Mix until combined.

5. Pour into loaf pans (or muffin liners).

6.  Bake until toothpick inserted into the center comes out clean. (About 1 hour for the loafs, 15 minutes in muffins)







Gina Mennett Lee, M.Ed.

President and Founder, Food Allergy Education Network

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