Okay, here are a couple of recipes. I have used the Banana Bread recipe a ton, and it is delicious and freezes well. The Pumpkin Bread recipe is new to me, but is so easy -- I am going to try it this weekend.
Egg-Free, Milk-Free, Nut-Free Banana Bread/Muffins
1/2 C nondairy margarine (e.g., Fleischmann's unsalted margarine; Earth Balance)
1 1/4 C sugar
6 tbl applesauce (replaces 2 eggs)
1 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
4 tbl soy milk (vanilla or plain)
3-4 very ripe bananas
Beat together sugar and margarine. Add other ingredients. Bake at 325 degrees for 35-40 minutes. Makes 2 loaf pans or about 18 muffins (use cupcake liners if making muffins).
-You can reduce the margarine by using only 1/4 C of margarine and increasing the applesauce from 6 tbl to 3/4 C.
-I often use 1/2 white, 1/2 whole wheat flour instead of all white flour.
-I often add 1/4 C ground flaxseed to the recipe for an added nutritional boost.
-If out of applesauce, I substitute Ener-G egg replacer. I would think the oil + baking powder + water method of egg substitution would also work (mix 1 1/2 tbl vegetable/canola oil, 1 1/2 tbl water, and 1 tsp baking powder together for EACH egg needed in the recipe; then add mixture to the other recipe ingredients).
Recipe courtesy of Ann Pask, a fellow food allergy mom and wonderful cook!
Egg-Free, Milk-Free, Nut-Free Pumpkin Bread/Muffins
Duncan Hines Spice Cake mix
1 can pumpkin ( about 15 oz.)
1/2 cup water
Optional mix-in: Chocolate chips
Optional topping: Sprinkle top with a mixture of cinnamon sugar
Beat two minutes. Pour into 2 greased and floured loaf pans and bake at 350 degrees about 45 minutes. You can tell when the cake is firm.
Note: Do NOT follow cake box directions. Simply dump the mix, pumpkin, and water in a bowl and blend. This bread freezes well.
Recipe courtesy of a mom in my food allergy support group