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.
EGGLESS PUMPKIN BREAD RECIPE
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 want 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 eggs 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.
So what’s the secret to perfectly moist and fluffy pumpkin bread without eggs?
A combination of applesauce, plain yogurt, and leaveners. Keep reading down below to see how these ingredients are used!
INGREDIENTS YOU’LL NEED
Amounts are included in the printable recipe below (scroll down). You’ll need:
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Pumpkin pie spice: this is a blend of ground cinnamon, nutmeg, cloves, and allspice.
- Unsalted butter
- Brown sugar
- Granulated sugar or Caster Sugar
- Plain yogurt
- Applesauce: read the recipe notes to see how to make quick and easy applesauce at home.
- Pumpkin puree: be sure not to accidentally get pumpkin pie filling. Must be pure pumpkin puree.
- Pure vanilla extract
HOW TO MAKE PUMPKIN BREAD WITHOUT EGGS
Detailed instructions are included in the printable recipe below (scroll down).
1 – PREPARE THE EQUIPMENT
Preheat the oven to 350° F. Line a 9-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
2 – MIX THE INGREDIENTS
Whisk together the flour, baking powder, salt, baking soda, and pumpkin pie spice in a large bowl. Set aside.
In a separate medium bowl, whisk together the melted butter, brown 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.
3 – BAKE THE EGG-FREE PUMPKIN BREAD
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.
FREQUENTLY ASKED QUESTIONS
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 as well.
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.
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.
QUICK 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 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.
ADAPT THIS RECIPE TO OTHER FOOD ALLERGIES
GLUTEN-FREE
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur.
DAIRY-FREE
Use your favorite plant-based milk and dairy-free or vegan butter. 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.
FREEZER
Here’s how you can freeze homemade pumpkin bread without eggs:
- Let the eggless pumpkin bread cool completely.
- Wrap it up in aluminum foil, then with plastic wrap.
- Place inside a large freezer Ziploc bag and freeze the loaf whole for up to 3 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
MORE RECIPES YOU’LL LOVE
- Eggless Chocolate Chip Pumpkin Mug Bread [Video]
- Eggless Pumpkin Snickerdoodles
- Easy Eggless Pumpkin Dump Cake
- Eggless Pumpkin Cake
- Eggless Pumpkin Scones
- More recipes…
Eggless Pumpkin Bread
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup (115 g) unsalted butter, melted
- 3 tablespoons (45 ml) vegetable or canola oil
- 1 cup (200 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (80 g) plain yogurt
- 1/3 cup (80 g) unsweetened applesauce (see notes)
- 1 cup (240 g) pumpkin puree
- 1 teaspoon pure vanilla extract
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.
- Let the eggless pumpkin bread cool completely.
- Wrap it up in aluminum foil, then with plastic wrap.
- Place inside a large freezer Ziploc bag and freeze the loaf whole for up to 3 months.
- 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.
- Easy Eggless Zucchini Bread
- BEST Eggless Banana Bread
- Eggless Chocolate Chip Pumpkin Mug Bread [Video]
- BEST Eggless Cornbread
- Eggless Chocolate Banana Bread
- Browse more recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!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.
-
- Kitchen Scale
-
- Mixing Bowls
-
- Spatula-Set
-
- Loaf Pan
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun!
Recipe originally posted in November 2015, post content edited to add more helpful information, no change to the recipe in August 2021.
