This is the BEST Eggless Pumpkin Bread ever! Moist and tender with the perfect combination of pumpkin and spice! Made in no time with simple ingredients. The recipe includes step-by-step photos and lots of tips.

slices of Eggless Pumpkin Bread with butter in the background.

Eggless Pumpkin Bread Recipe Highlights

I am so excited about today’s recipe. I have been working on this Eggless Pumpkin Bread quite a bit. This has been one of my longest recipes to create. I tested the recipe tons of times until it finally came out the way I wanted it to.

My greatest satisfaction is not how the pumpkin bread turned out but that my kids loved it. They are really addicted to this bread, and to be honest, it’s the only way they eat pumpkin.

Baking without eggs can be frustrating at times. You cannot imagine how many fails I have had; flat pancakes, hard waffles, sunken cakes, etc. Not all egg substitutes work well in all recipes. I mean. What can be great for cakes and cupcakes probably won’t work for cookies, pancakes, or waffles. Anyway. It has been a long learning process, but it has been so worth it.

My Secret To Perfectly Moist & Fluffy Pumpkin Bread Without Eggs

After all my tests, I found that a combination of applesauce, plain yogurt, and leaveners is the perfect way to produce a moist and fluffy eggless pumpkin bread. Keep reading down below to see how these ingredients are used!

overhead view of a Eggless Pumpkin Bread sliced.

Ingredients You’ll Need

Amounts are included in the printable recipe below (scroll down). You’ll need:

Ingredients needed to make Eggless Pumpkin Bread ingredients over a white surface with name tags.

Ingredients Notes & Substitutions

  • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
  • Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. 
  • Sugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar.
  • Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
  • Applesauce: Make sure to use the unsweetened version. Read the recipe notes to see how to make quick and easy applesauce at home.
  • Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!

How To Make Pumpkin Bread Without Eggs

Detailed instructions are included in the printable recipe below (scroll down).

Step 1 – Preheat the oven & Prepare the Pan

Preheat the oven to 350º F (180º C). Line a 9-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.

Step 2 – Mix the Ingredients

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.

In a separate medium bowl, whisk together the melted butter, oil, brown sugar, granulated sugar, yogurt, applesauce, pumpkin puree, and vanilla.

Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan loaf.

Step 3 – Bake

Bake for about 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Using the parchment paper overhang, lift the loaf out of the pan and put it onto a cooling wire rack to cool completely.

Slice and serve.

baked Eggless Pumpkin Bread in a loaf pan.
Eggless Pumpkin Bread sliced showing dense and perfect texture.

Recipe Tips

If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.

Don’t overmix the batter. Overmixing the bread batter may result in a pumpkin loaf that does not rise well and may become dense in the center.

If you do not want to use parchment paper, be sure to grease and flour the pan generously.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Eggless Pumpkin Bread over a wood board.

Food Allergy Swaps

This recipe is egg- and nut-free, but you can adapt it to other food allergies.

Gluten-Free

Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.

Dairy-Free

Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:

Storing & Freezing Instructions

Here’s how to store leftover eggless pumpkin bread:

Leftovers

Eggless Pumpkin Bread leftover can be stored at room temperature for up to 3 to 4 days. Be sure to keep it covered. You can store it in the fridge for up to a week.

Freeze

Here’s how you can freeze homemade pumpkin bread without eggs:

  1. Let the eggless pumpkin bread cool completely.
  2. Wrap it up in aluminum foil, then with plastic wrap.
  3. Place inside a large freezer Ziploc bag and freeze the whole loaf for up to 3 months.

Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.

Frequently Asked Questions

Can I turn this into muffins?

I also have made mini muffins for my daughter’s school with the same batter. If you want to try, spray a mini-muffin pan really generously with baking spray and fill the cups 2/3 of the way full. Bake for 20 to 22 minutes, or until tops are lightly golden, and a toothpick inserted in the center should come out clean. You can also try my Eggless Pumpkin Muffins recipe as well.

Can I add toppings?

You can definitely add toppings to this eggless pumpkin bread. Add chopped pepitas, walnuts, sliced almonds, or oats to the top of the egg-free bread for added texture.

Can I use only regular granulated sugar?

Brown sugar helps the pumpkin bread stay soft. White sugar also lacks the same rich flavor that brown sugar adds, so I would not recommend substituting brown sugar for granulated sugar.

How do I make microwave applesauce?

Place peeled apple pieces in a medium microwaveable bowl. Cover the bowl and microwave until softened, about 4 minutes. Transfer to a food processor. Add a pinch of ground cinnamon and puree until desired consistency.

Eggless Pumpkin Bread slice showing perfect texture.

More Egg-Free Pumpkin Recipes You’ll Love!

❤️ Love what you see? Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun! 

Recipe Card 📖

slices of Eggless Pumpkin Bread with butter in the background

Eggless Pumpkin Bread

Oriana Romero
This is the best Eggless Pumpkin Bread ever! Moist and tender with the perfect combination of pumpkin and spice! Made in no time with simple ingredients. 
4.76 from 57 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 serving (1 loaf)

Ingredients
 

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat the oven to 350º F (180º C). Line a 9-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  • In a separate medium bowl, whisk together the melted butter, oil, brown sugar, granulated sugar, yogurt, applesauce, pumpkin puree, and vanilla.
  • Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan loaf.
  • Bake for about 50 -55 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Using the parchment paper overhang, lift the loaf out of the pan and put it onto a cooling wire rack to cool completely.
  • Slice and serve.
Oriana’s Notes
 
Applesauce: I realized that applesauce is not a common ingredient in many countries, so here is my trick to make quick and easy applesauce: Place peeled apple pieces in a medium microwaveable bowl. Cover and microwave until softened, about 4 minutes. Transfer to a food processor. Add a pinch of ground cinnamon and puree until desired consistency.
Store: Eggless Pumpkin Bread leftover can be stored at room temperature for up to 3 – 4 days.
Freeze: Let the eggless pumpkin bread cool completely. Then, wrap it up in aluminum foil, then with plastic wrap. Place inside a large freezer Ziploc bag and freeze the whole loaf for up to 3 months.
Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand
Dairy-Fee: Use your favorite plant-based plain unsweetened yogurt and dairy-free, or vegan butter.My favorite dairy-free butter for baking are: Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks
Quick Tips:
  • If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
  • Don’t overmix the batter. Overmixing the bread batter may result in a pumpkin loaf that does not rise well and may become dense in the center.
  • If you do not want to use parchment paper, be sure to grease and flour the pan generously.
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 283kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 155mgPotassium: 212mgFiber: 1gSugar: 25gVitamin A: 3424IUVitamin C: 1mgCalcium: 81mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Dessert
Cuisine American
Calories 283
Keyword bread easy eggfree Eggless pumpkin recipe

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

The recipe was originally posted in November 2015, the post content was edited to add more helpful information, no change to the recipe in September 2022.  

Similar Posts

4.76 from 57 votes (49 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

28 Comments

  1. I started making this when stuck at home with covid only to realise I didn’t have all the ingredients. As I couldn’t go shopping i substituted all the butter for oil and all the yogurt for applesauce. It worked out very well indeed. I’m delighted to have created a tasty loaf can share with my vegan friends.

    Thanks for the recipe

    1. Hello Elizabeth! That’s fantastic to hear! I’m so glad you found a way to make it work with what you had on hand. It’s wonderful that you could still enjoy a tasty loaf, and even better that you can share it with your vegan friends. Thanks for giving the recipe a try!

  2. 5 stars
    This is a fabulous recipe! Didn’t change a thing and it came out perfectly. My first pumpkin bread ever! Cannot wait to make it again! Do you think it would work with muffins?

  3. 5 stars
    This was my first time making any type of bread without eggs and it worked great! Thank you! I made one loaf per recipe and one that was gluten free and dairy free at the same time. They both looked and tasted great! Thanks so much!

    1. Hello Judy! Yes, It’s supposed to rise. Definitely something went wrong. I’m wondering if maybe there was something off with one of the ingredients. Next time, I would suggest checking the expiration date of your leaveners. If they are expired or too old, they won’t work.

  4. 5 stars
    I don’t think I have ever commented on a recipe before, but this is SO GOOD. My toddler has an egg allergy, so I have tried both your pumpkin bread and banana bread, and both have been great! Thank you! Also, I halved the sugar in both of them, and they were still delicious for those that are trying to watch sugar and/or like things a little less sweet.

    1. Hello Kim! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help =)

  5. 5 stars
    Hey Oriana,

    Super delighted to have baked Eggless pumpkin bread… I was amazed at the outcome… Proud moment is the picture of my bake on your Instagram story… ❤️❤️… I am so touched… Thankyou so much for the wonderful recipes you share. Feel pumped to keep trying some more…

  6. I was wondering, how many mini bread loafs can you make, and how long should we cook them for? Thank you so much! I can’t wait to try your recipe, I am eggless and for my families birthday parties and holidays I usually do the baking and everyone love it.

    1. Hello Hailee! Thanks for your interest in my recipe. It will depend on the capacity of the molds but I would start checking for doneness after the first 15 minutes. Please come back and let me know how you like it. ?

    1. Hello Kris! Thanks for your interest in my recipe. I apologize for the confusion but some reason the recipe notes disappeared. I updated the recipe card and you can find there all the details. Aguafaba is the liquid that comes inside the bean cans. This brine can be used as an egg replacement, especially chickpea brine, in many recipes since it acts as a binder (https://mommyshomecooking.com/how-to-make-mayonnaise-without-eggs/). In this recipe, in particular, you can use yogurt instead of aguafaba. Hope this help! Please come back and let me know how you like the pumpkin bread ?

  7. In baking without eggs, I have found using plain yogurt (1/2 cup in this recipe) is the perfect replacement for eggs in banana bread, carrot cake, etc. It gives you a better ‘rise’ to the bread/cake. Have never used the aquafaba, but it looks like your bread ‘sank’ a little in the middle. You might try the yogurt idea next. It works differently than the buttermilk also.

  8. 5 stars
    While I was visiting my family I tried your eggless waffles for my granddaughter who has an egg allergy. The whole family loved the waffles and asked me for your recipe. They were light and airy and not heavy whatsoever. I gave you ***** stars as this recipe was absolutely delicious. I will check out other eggless recipes in the future. Thank you for being a pioneer on eggless cooking.