The Trials of Vegan Pumpkin Bread

I have been a strict vegetarian for a little of a year and a half now. I don’t eat eggs, but I do eat cheese and milk products on occasion. This time of year is my favorite becuase I have an excuse to bake. Not that I need one but the recipes are fun and the atmosphere seems to scream for time in the kitchen. My dilemna now is taking my tried and true recipes and attempting to make a tasty edible vegan version. To say the very least, this has not been easy.

My current mission is to try and make my pumpkin bread without eggs.  I thought I had a good chance but tasting the bread right now: it just does not have the right texture. I am replacing eggs with tofu and that seems to allow for a great rise but the flavor is bland and the texture is mushy. GROSS. I am not sure what to do to fix it. Other recipes that I have have found and tried make too dry of a bread and little rise.  I sure miss eggs in baking! They add so much flavor and texture; it is a shame that I do not own a crew of egg-laying hens! At least then I would know they are treated well and the males not killed. I digress

I will try and replace the water in my recipe with soy milk to see if that helps. Any ideas out there in cyberspace?