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.

❤️ You’ll Love This No Egg Pumpkin Bread

Quick to make: The batter comes together in just 10 minutes, rest is the passive (baking) time.

Make ahead: This eggless 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 For Eggless Pumpkin Bread

Here is the pic of the ingredients you’ll need to make deliciously moist eggfree pumpkin bread. All of them are easily available. Let’s see some notes on some of the ingredients.

• Pumpkin puree: I have used canned organic pumpkin puree (that is just pumpkin, no spices, sugar added). So make sure you get the pure pumpkin puree. Not sweetened or not pumpkin pie filling. You can use homemade pumpkin puree, but make sure that it is not too watery.
• Dark brown sugar: When you measure it, make sure to pack it lightly.
• Milk: It has to be full-fat whole milk. Now low fat or fat-free won’t work here.
• Spices: I have used and measured individually four spices (Cinnamon, Nutmeg, Ginger, Cloves). For nutmeg, I prefer to grate the fresh nutmeg for fresh flavor. The rest are pre-ground store-bought spices. Don’t have individual spices, use ready 2 teaspoons of pumpkin pie spice.
• Oil: Use any flavorless oil like canola, vegetable, corn, safflower oil. Oil gives moist crumb vs butter-made bread.

👩‍🍳 How To Make Pumpkin Bread Without Eggs? 

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.

1) Take dry ingredients (all purpose flour, baking soda, salt and spices) in a bowl.

2) Whisk until everything is incorporated well.

3) Now in a bigger bowl, add oil, pumpkin puree and milk.

4) Whisk until everything is combined.

5) Add white sugar and dark brown sugar.

6) Again whisk until mixed.

7) Now add dry to the wet mixture. 

8) Start mixing using a wire whisk and half-way through switch to spatula and mix until combined. Do not overmix.

9) Pour into the greased loaf pan.

10) Bake into the preheated oven for 60-65 minutes or until the toothpick inserted in the center comes out clean.

11) 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. 

💭 Expert Tips For Eggless Pumpkin Bread

• Measure your flour accurately: Spoon it into the measuring cup, leveling it off with the back of the butter knife. Never scoop & level. 
• 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.
• Generously grease the loaf pan to ensure the bread doesn’t stick to the pan. For being extra careful, you can line the bottom with parchment paper as well.
• Variations: Try adding a handful of chocolate chip or nuts (like walnuts, pecans) to your no egg 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.

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