Eggless Pumpkin Bread
This eggless pumpkin bread has a soft and moist crumb with wonderful pumpkin and spice flavor. This is a fall staple every year. It’s so easy to make that you can’t go wrong with this bread.
This is the best pumpkin bread without eggs I and my friends have ever tasted! I took a loaf to share at work and it was gone by lunch time. ⭐⭐⭐⭐⭐ – Bonnie
You’ll Love This Eggless Pumpkin Bread
- Quick to make: The batter comes together in just 10 minutes, rest is the passive (baking) time.
- Make ahead: This no egg pumpkin bread keeps well and can be stored well without drying. See the details below.
- Having a doubt when baking without eggs? Try this bread recipe, you’ll fall in love with it. You can try my other tried and tested eggless baking recipes.
- Texture: It is super soft, moist, fluffy with a bread-like texture. This can be sliced perfectly once cooled without being crumbly.
- Flavor: The pumpkin flavor goes well with the spice flavor. There is the right amount of cinnamon with just enough cloves, nutmeg and ginger. Because it wouldn’t be pumpkin bread without those autumn spices!
- Serving: Enjoy a slice of bread with your coffee or tea. Or you can enjoy as a dessert after a meal with a spread of apple butter or pumpkin butter on top. Or simply spread the regular butter on the warm slice.
Ingredient Notes
Here is the pic of the ingredients you’ll need to make deliciously moist eggless pumpkin bread. All of them are easily available. Let’s see some notes on some of the ingredients.
Step By Step Photo Instructions (With Tips)
Prep:
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Grease the 9x5x3 inches loaf pan using oil or butter. Or spray with non-stick cooking oil spray. Keep it ready.
Make Eggless Pumpkin Bread Batter:
- Take dry ingredients (all purpose flour, baking soda, salt and spices) in a bowl.
- Whisk until everything is incorporated well.
Measure your flour accurately: Spoon it into the measuring cup, leveling it off with the back of the butter knife. Never scoop & level.
- In a bigger bowl, add oil, pumpkin puree and milk.
- Whisk until everything is combined.
- Add white sugar and dark brown sugar.
- Again whisk until mixed.
Make sure to use pumpkin puree and not pumpkin pie filling which has added sugar and spices. And it makes your bread too sweet and overly spiced.
- Add dry flour mixture to the wet mixture.
- Start mixing using a wire whisk and half-way through switch to spatula and mix until combined.
Do not overmix the batter. Overmixing will develop the gluten and too much gluten will give your dense and chewy bread.
- Pour into the greased loaf pan.
- Bake into the preheated oven at 350°F (180°C) for 60-65 minutes or until the toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then loosen the sides using a butter knife and invert it into the wire rack. Let it cool down completely before slicing.
Variations: Try adding a handful of chocolate chip or nuts (like walnuts, pecans) to your eggless pumpkin bread.
Storage Instructions
- At room temperature: If you are finishing it up quickly then store in an airtight container for up to 3 days (It depends on your weather, if you live in a hot, humid climate, please store in the refrigerator).
- In the refrigerator: It stays good, fresh for up to a week. Trust me it won’t dry out even after storing in the fridge.
- In the freezer: It stays good for up to 3 months. Wrap the individual slices using cling wrap and freeze into the freezer-safe ziplock bag.
- To thaw, let it sit in the refrigerator overnight. Once it is thawed, it should be eaten within 2 days. Or you can quickly defrost in the microwave by re-heating for few seconds intervals. The microwave defrosted bread should be consumed right away.
FAQs
This recipe uses 1 cup of puree, but most canned pumpkin comes in a 15 oz can, leaving you with a bit less than 1 cup. Here’s how to use it up:
– Double the Batch: Make two loaves of this Eggless Pumpkin Bread and freeze slices for later.
– Refrigerate: Store leftover puree in an airtight container in the fridge and use it within a week.
– Freeze: Freeze the puree in small portions (ice cube trays work great), then transfer to a freezer-safe ziplock bag. It will keep for up to 2 months—just thaw as needed!
– Moisture in Homemade Pumpkin Puree: If using homemade puree, it might contain too much liquid, causing the bread to stay underbaked. Ensure the puree is thick, or strain excess liquid before using.
– Troubleshooting While Baking: If the top browns before the center is baked, loosely cover the pan with aluminum foil and continue baking. Always check with a toothpick or skewer—it should come out clean from the center when the bread is done.
Check Out Other Eggless Breads
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Eggless Pumpkin Bread Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 ¾ cups All purpose flour (Maida)
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ¼ teaspoon Freshly grated nutmeg, or store-bought
- ¼ teaspoon Ground cloves
- ½ cup Oil, Use any flavorless oil like canola, corn, vegetable, safflower.
- 1 cup Pumpkin puree , (unsweetened, no spices added)
- 1 cup Dark brown sugar, packed lightly
- ¼ cup White granulated sugar
- ⅓ cup Milk, Full-fat whole milk
Instructions
- Prep: Preheat the oven to 350°F (180°C) for at least 10 minutes. Grease the 9x5x3 inches loaf pan using oil or butter. Or spray with non-stick cooking oil spray. Keep it ready.
- Mix Dry: Take dry ingredients (all purpose flour, baking soda, salt and spices) in a bowl. Whisk until everything is incorporated well.
- Mix wet: Now in a bigger bowl, add oil, pumpkin puree and milk. Whisk until everything is combined. Add white sugar and dark brown sugar. Again whisk until mixed.
- Combine both: Now add dry to the wet mixture. Start mixing using a wire whisk and half-way through switch to spatula and mix until combined. Do not overmix.
- Pour & Bake: Pour into the greased loaf pan. Bake into the preheated oven for 60-65 minutes or until the toothpick inserted in the center comes out clean.
- Cool & slice: Let it cool in the pan for 10 minutes, then loosen the sides using a butter knife and invert it into the wire rack. Let it cool down completely before slicing.
Notes
- Instead of using individual spices, use ready 2 teaspoons of pumpkin pie spice.
- Do not overmix the batter. Overmixing will develop the gluten and too much gluten will give your dense and chewy bread.
- Make sure to use pumpkin puree and not pumpkin pie filling which has added sugar and spices. And it makes your bread too sweet and overly spiced.
- Variations: Try adding a handful of chocolate chip or nuts (like walnuts, pecans) to the batter.
This is the best pumpkin bread I and my friends have ever tasted! I took a loaf to share at work and it was gone by lunch time.
Very happy to hear that everyone liked.