This eggless pumpkin bread has a soft and moist crumb with wonderful pumpkin and spice flavor. It’s so easy to make that you can’t go wrong with this bread.
½cupOilUse any flavorless oil like canola, corn, vegetable, safflower.
1cupPumpkin puree (unsweetened, no spices added)
1cupDark brown sugarpacked lightly
¼cupWhite granulated sugar
⅓cupMilkFull-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.
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 eggless pumpkin bread.