Friday, September 5, 2014

Easy, Egg-free Libby Pumpkin Bread Mix Veganized

Baking is a favorite activity of mine, but even I get lazy. This is a delectable treat for those days you just don't feel like getting out more than a couple ingredients. Every fall, Libby's Pumpkin Bread starts to appear on shelves. It is my quick, go-to fall treat.

Here is the veganized, dairy-free, egg-free version of Libby's pumpkin bread

To substitute for the eggs, whisk:
2 Tbsp. Flax
6 Tbsp. Water

Let sit for 3-4 minutes then whisk again. It should be ready.

To promote rising of the bread, I add:

1 Tbsp. vinegar

Follow the remainder of the directions as listed on the box. The worst part is having to wait while the spicy aroma of fall fills the air. Once it cools, ice the bread and enjoy!


  1. that sounds really good! I love that it's so easy to veganize. Baked pumpkin goodies are always so reminiscent of autumn!

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  3. I made this bread and doubled it. It turned our very nice. I served it to the young women at my church and they really liked it so did the leaders. They said to keep this recipe as a ‘go to recipe’ every time for pumpkin bread.

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