3 Pumpkin Breads and the Incredible Edible Egg

Finding a can of Pumpkin Puree in my pantry i decided to make some pumpkin bread. As usual i began to round up my ingredients to make sure i had everything, but of course there were no eggs. But instead of waiting to get the eggs i decided to find an egg subtitution online. The First Substitution (Shown Below) i used gave me a wet moist and slightly mushy bread it was not really successful but the whole loaf was eaten at least. Since i still had more pumpkin puree leftover i decided to make another loaf the next day with the real incredible edible eggs and it came out exactly the way it should of and was of course delicious! Two days after that still having leftover pumpkin puree i decided to make another loaf and even though i had eggs this time i still wanted to try another substuttion. So just in case i ever had another incident where i had no eggs i would know the perfect egg substitute. And so for my final loaf i used a banana to replace the eggs and it turned out pretty good too! The Batter felt a lot thicker than the first two but it turned out just as good as the one with the real eggs! So it turned out to be a succesful experiment and i now know what i can use if i ever need to make a vegan bread!

The Egg substitutions:
(1st) 1 egg = 1 tsp baking powder + 1 tsp oil + ¼ cup water
(2nd) 1 egg = ½ banana
See this site below for more information about Egg Substitutions and recipes:
http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm

The Pumpkin Bread Recipe:

The Gear:
2 mixing bowls
Measuring cups (1, ½, ¼)
Measuring Spoons (1, ½, 1/4 tsp)
9x5x3 inch Loaf pan
Mixing spoon
Sieve
Cutting Board & Knife

The Ingredients:
½ cup chopped nuts
Butter for greasing
Dry ingredients:
1 ½ cups flour
½ teaspoon salt
1 cup sugar
1 teaspoon baking soda
Wet Ingredients:
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten or Egg Substitutes
¼ cup water
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cinnamon

The Plan:
Preheat oven to 350 degrees
Gather ingredients
Chop Nuts and put aside
In one measure out and sift together the dry ingredients
In another bowl mix together the wet ingredients
Combine the wet ingredients with the dry ingredients but do not mix to thoroughly.
Stir in the nuts
Pour batter into a well buttered loaf pan
Bake for 50-60 minutes until a toothpick comes out clean
Turn out of pan and let cool on rack.
Enjoy!