This is the best Eggless Pumpkin Bread ever! Moist and tender with the perfect combination of pumpkin and spice! Made in no time.
Happy Friday!!
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 biggest satisfaction it’s not how the pumpkin bread turned out, but the fact 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 time. 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, or pancakes, or waffles. Anyway. It has been a long learning process, but it has been so worth it.
Without further ado… meet my Eggless Pumpkin Bread!!! Woot Woot
This Eggless Pumpkin Bread is everything you ever wanted! Each slice is perfectly moist, sweet, and tender. It’s classic…it’s easy to make… it bakes perfectly every time… and it’s absolutely delicious!!
I also have made mini muffins for my daughter school with the same batter. If you want to try just spray a mini-muffin pan really generously with baking spray and fill the cups 2/3 of the way full. Bake for 20 -22 minutes, or until tops are lightly golden and a toothpick inserted in the center should come out clean.
Happy Baking!!!
This is the best Eggless Pumpkin Bread ever! Moist and tender with the perfect combination of pumpkin and spice! Made in no time.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups brown sugar
- 5 tablespoons aguafaba (see note)
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
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Preheat the oven to 350° F. Line a 9-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
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In a large bowl, whisk together the flour, baking powder, salt, baking soda and pumpkin pie spice. Set aside.
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In a separate medium bowl, whisk together the melted butter, brown sugar, aguafaba, pumpkin puree, vanilla, and buttermilk.
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Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan loaf.
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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 on to a cooling wire rack to cool completely.
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Slice and serve.
Aquafaba is just the liquid that we usually discard from a can of beans. The liquid most used as a substitute of eggs is the liquid from the cans of chickpeas. This liquid emulates the unmistakably fluffy texture of whipped egg whites. For more information click here. https://mommyshomecooking.com/how-to-make-mayonnaise-without-eggs/
If you don't have aguafaba you can substitute for 1/4 cup plain yogurt.
★ 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.
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- Glass Mixing Bowl Set
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- Wooden Spoon Set
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- Loaf Pan
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- Measuring Cups
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Love this bread, I agree eggless baking can be tough but looks like you nailed it! 🙂 the texture looks perfect!
Thanks Manali!
Me encanto la receta muy propicia para esta epoca de celebraciones! Gracias por compartirla!
¡¡Gracias a ti Mayito por tu comentario!!
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.
Thank you for taking the time to come back and let me know, Diana!!! I’m delighted to hear you enjoyed it so much. ????
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.
Thanks so much, Shelley! I had used yogurt in other recipes too, I will try it in this recipe next time.
Ok, what in the world is aquafaba? And what do you use for a replacement if you dont have it?
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 🙂
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.
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. 🙂