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.
Table of contents: Everything You Need For This Egg-Free Pumpkin Bread
- Eggless Pumpkin Bread Recipe Highlights
- My Secret To Perfectly Moist & Fluffy Pumpkin Bread Without Eggs
- Ingredients You’ll Need
- Ingredients Notes & Substitutions
- How To Make Pumpkin Bread Without Eggs
- Recipe Tips
- Storing & Freezing Instructions
- Frequently Asked Questions
- More Egg-Free Pumpkin Recipes You’ll Love!
- Recipe Card 📖
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!
Ingredients You’ll Need
Amounts are included in the printable recipe below (scroll down). You’ll need:
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.
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.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
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:
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.
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 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
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.
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.
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.
More Egg-Free Pumpkin 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…
Recipe Card 📖
Eggless Pumpkin Bread
- 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
- 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.
- 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.
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.