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.
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, Substitutions & Notes
Amounts are included in the printable recipe below (scroll down).
- 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 for 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, 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!
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
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 loaf pan.
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.
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.
Know your oven! 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.
Storing & Freezing Instructions
Here’s how to store leftover eggless pumpkin bread:
Leftovers
Eggless Pumpkin Bread leftovers 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
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 have also 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.
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 the desired consistency.
Try These Egg-Free Quick Bread Recipes Next!
Recipe Card
Eggless Pumpkin Bread
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons ( 12 g) baking powder
- 1/2 teaspoon (3 g) 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 pure
- 1 teaspoon pure vanilla extract
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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 loaf pan.
- 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.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- 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.
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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, and no changes were made to the recipe in September 2022.
Hi Oriana! Do you think this recipe would ever work in the form of muffins? I’d love to bake it for an event at my son’s school but a loaf is not as easy with little children! Thanks so much!
Hi Meredith! Yes, I totally get that—muffins are definitely easier for little hands 😊 I actually recommend using one of my muffin recipes instead! I have a simple version and another with a yummy crumb topping—feel free to pick the one you like best. They’re both egg-free, super easy, and perfect for school events! 💛 Simply Pumpkin Muffins > https://mommyshomecooking.com/simple-vegan-pumpkin-muffins/ Pumpkin Crumb Muffins > https://mommyshomecooking.com/eggless-pumpkin-muffins/
Thank you so much! These sound wonderful- I cannot wait to make them. Especially the ones with the crumble topping! Thank you again! 🙂
Hi Meredith! Yay!! I’m so happy you’re excited to try them 😍 The crumble-topped ones are definitely a favorite around here. Thank you for your sweet comment—I can’t wait for you to bake them! 💕
Made this bread loaf for my family and friends and they all LOVED it!! It is so moist and the taste is wonderful! I have been asked to share your recipe with so many people. I have allergies to anything that comes from a cow (milk, cream, butter, etc) so I substituted with sheep’s yogurt and used vegan margarine. I did cut down a bit on the amount of sugar and it still tasted amazing. I have made it numerous times since first making it. The size can of pumpkin puree that I use has enough to make three loaves. Highly recommend this recipe.
Hello Lianne! Oh, this makes me so happy to read! 🥰 I’m thrilled everyone loved it, and I love how you adapted it to fit your allergies—sheep’s yogurt and vegan margarine sound like great swaps. Cutting down the sugar a bit and still getting amazing flavor is such a win too! Thank you so much for sharing your experience and for recommending the recipe—it means the world to me! 💛🎃
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
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!
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?
Hello Meredith! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
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!
Hello Missy! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi. Mine did not rise at all. Is this supposed to rise a lot? (It may be my fault)
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.
the best vegan zucchini bread I ever ate. will make it again.
Hello Josephine! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
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.
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 =)
Best egg-free banana bread! I make it every year and it’s always a hit. Thanks for the recipe.
Thanks so much Kariana! I am son glad you love it.
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…
Hello Sudha! Yes, I saw your pictures ? You did a great job. Thanks so much for trying my recipe and for taking the time to come back and let me know!
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. ?
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 ?
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.
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. ????
Me encanto la receta muy propicia para esta epoca de celebraciones! Gracias por compartirla!
¡¡Gracias a ti Mayito por tu comentario!!
Love this bread, I agree eggless baking can be tough but looks like you nailed it! 🙂 the texture looks perfect!
Thanks Manali!