Tuesday, November 10, 2009

Pumpkin Bread, baking and a book!

Yesterday I did some baking. I made spice muffins and I made my favorite, and my kids, egg free pumpkin muffins. I forgot to add the pumpkin pie spice, not uncommon for me lately as I seem to constantly be doing 10 things at once! And you know what, I actually like them better, they seem to have a sweeter taste.

These are so moist and delicious, you won't even miss the eggs.  I usually make muffins without the papers, and these come out beautifully.

Pumpkin Bread

1 cup white flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
3 T water, 3 T oil and 2 tsp baking powder mixed together (this is the egg substitute)
1-2 cups sugar, depending on how sweet you like it
1 can (15 ounces) pumpkin
1/2 cup applesauce
1 T wheat germ
Optional: 1 T pumpkin pie spice

Simply mix everything together in a bowl. Preheat oven to 350 degrees. Bake muffins for 15-20 . These freeze wonderfully, so I usually take half and put in a container to eat now and the other half I will freeze. It makes about 18 muffins. Enjoy!

Now as for the spice muffins, I cannot share that recipe. It is from this book The Parent's Guide to Food Allergies: Clear and Complete Advice from the Experts on Raising Your Food-Allergic Child. I got it years ago, when my second oldest had a peanut allergy.

The recipes that I list below are egg, dairy, peanut and treenut free. They do however have other recipes that are wheat free. Some recipes that I bake I have come up with on my own based on what I have learned about substituting for the eggs. But these 3 listed below I have yet to find a better recipe for. And what is the saying? If it ain't broke, don't fix it?

I read it cover to cover and use the recipes even today. I make the Wacky cake all the time. There is a chocolate version, which I use as my go to birthday cake recipe. I have used this recipe for shaped character pans, cakes, cupcakes and simply ice as you would a normal cake. I have served this for years and everyone loves it. I think it tastes similar to a devils food cake.

The spice version of Wacky cake is what I call my spice muffins. You just swap out the coacoa for various spices. It also is delicious and friends and family alike love it.

In this book is also my famous chocolate chip cookie recipe. Again, I wish I could share it, but it is from the book mentioned above. It is wonderful. I take these cookies to all my family get-togethers and they are the first cookies that are gone.

I make their zuchini bread recipe also. I usually make mine in muffin form and bake for about 20 minutes. But they taste just like the egg version that my mom has made since I was little.

Whether you have food allergies or not, you will love these. And little ones can lick the bowls without worry as there are no eggs in them!

This is linked to Tasty Tuesdays and Ultimate Recipe Swap.


  1. delicious. you can totally make these with sweet potatoes too... in case you're like my hubby and have a pumpkin allergy ;)

  2. Wow, I have never heard of a pumpkin allergy before. I bet that is a rare one. I bet sweet potatoes would be good as well.

  3. This sounds perfect for us! Thanks for sharing it and the link to the book.