"Pumpkin puree is already very dense, and when you bake without eggs, it can be even denser and heavier. The goal of a vegan baker is to use ingredients that can help inject lightness into recipes so that a slice of pumpkin bread is cake-like to bite into, instead of brick-like or dusty."
"When I make vegan pumpkin bread, I use a combination of vegan buttermilk and aquafaba, which is simply the liquid from a can of chickpeas. Exchanging each egg in a recipe with 3 tablespoons of aquafaba is a good swap measure. When you lightly whip it, it turns foamy. This, in turn, gives a nice lift to cakes and makes them fluffier."
"A vegan buttermilk substitute such as oat milk and lemon juice or soy milk and apple cider vinegar has acidity, and when combined with baking soda in the heat of the oven, enhances the amount of rise in cakes and breads."
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