Nut-free, Dairy-free, Egg-free DELICIOUS Pumpkin Bread

My boys, Luke and Ben, are nut-free. I am egg- and dairy-free. This pumpkin bread with delicious chocolate chips satisfies all 3 of us!

I found two delicous recipes:

This delicious oil-based pumpkin bread

and

This delicious butter-based pumpkin bread.

I personally like the second one better. The main difference is that I prefer the butter version over the oil version. (I know so healthy for the New Year!)

Here is my altered recipe to make the second and first version nut, dairy and egg free. A food allergy friendly pumpkin bread. Also, if you are gluten-free, just add special flour and you should be good to go!

Pumpkin Bread

Yield: 2 loaves

Prep Time: 20 minutes Cook Time: 60 minutes

Ingredients: 1 (15 ounce) can pumpkin puree 4 eggs-- I just leave this out and it does just fine--No eggs and no egg substitute! 1 cup vegetable oil 2/3 cup water 2 teaspoons pure vanilla extract 2 1/2 cups sugar--I always try to add a little less sugar when it is just for our lil family to eat. 3 1/2 cups all-purpose flour--if you are gluten-free here is your chance to add your special flour! 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 2 tablespoons pumpkin pie spice

1 bag of chocolate chips (I use the Kroger Organic Semi-Sweet chocolate chips which are fantasticly dairy-free and delicious! But, please note the package does say MAY CONTAIN MILK which for me is okay, but may not be okay if you have a serious milk allergy)

Directions:

1. Preheat oven to 350 degrees F. Spray with cooking spray two 8.5 x 4 x 2.5 inch loaf pans. 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, oil, water, vanilla and sugar until well blended. 3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined. 4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans. 5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

For the Butter Version (which is my preference, but both are super delicous)

Ingredients 3 cups all-purpose flour 2 Tablespoons Pumpkin Pie Spice 1 Tablespoon Cinnamon (I changed the spices to go with what is in my cabinet) ½ tsp salt 1 tsp baking soda ½ tsp baking powder 3 cups granulated sugar 1 cup butter, really soft, half melted really--I substituted Blue Bonnet Light--dairy free-margerine that bakes the closest to butter. 3 large eggs--just leave them out and it still turns out just fine! 1 16 oz can of pure pumpkin Optional--add dairy and nut-free chocolate chips.

Instructions

1.Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray. 2.In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside. 3.In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the dairy-free margarine and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Cream these three ingredients together on medium speed for about 2 minutes or until well mixed. It will not be fluffy like when real butter and eggs are used. Add the pumpkin and combine well. 4.In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch. Stir in chocolate chips if desired. 5.Pour half of the batter into a one of the prepared pans. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Yields 2 loaves.