Nothing says fall like the warm aroma of pumpkin bread fresh out of the oven. But what if you’re out of eggs or following a plant-based diet? Don’t worry—this eggless pumpkin bread recipe is just as soft, moist, and flavorful as the classic version! Whether you’re baking for a cozy breakfast, a tea-time treat, or a festive holiday gathering, this easy recipe will become your go-to for fall baking. So, let’s dive into the step-by-step guide to making the perfect eggless pumpkin bread!
🍂 Why You’ll Love This Eggless Pumpkin Bread Recipe
Before we get into the recipe, let’s talk about why this pumpkin bread stands out.
✅ Egg-free but still fluffy – Thanks to natural egg substitutes, this bread is perfectly moist without eggs.
✅ Easy to make – No fancy ingredients required; just mix and bake!
✅ Perfectly spiced – A warm blend of cinnamon, nutmeg, and cloves makes each bite taste like fall.
✅ Vegan-friendly option – Swap out dairy for a completely plant-based version.
✅ Great for meal prep – Stays fresh for days and freezes beautifully!
🎃 Key Ingredients for the Best Eggless Pumpkin Bread
To make a delicious and moist eggless pumpkin bread, you’ll need the following ingredients:
Dry Ingredients
- All-purpose flour – 250g
- Baking powder – 1 ½ tsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Ground cinnamon – 1 ½ tsp
- Nutmeg – ½ tsp
- Ground cloves – ¼ tsp
Wet Ingredients
- Pumpkin purée (unsweetened) – 240g
- Brown sugar – 150g
- Granulated sugar – 100g
- Vegetable oil or melted coconut oil – 120ml
- Milk (or plant-based milk) – 120ml
- Apple cider vinegar – 1 tbsp (helps with rise)
- Vanilla extract – 1 tsp
Optional Add-ins
- Chopped walnuts or pecans – 50g
- Dark chocolate chips – 60g
- Raisins or dried cranberries – 50g
🏆 The Best Egg Substitute for Pumpkin Bread
Eggs help with binding and moisture in traditional pumpkin bread, but there are several great alternatives:
🥄 Applesauce (60g per egg) – Adds moisture without changing the flavor.
🥄 Flaxseed meal (1 tbsp + 3 tbsp water per egg) – Provides structure similar to eggs.
🥄 Yogurt (60g per egg) – Makes the bread even softer.
For this recipe, pumpkin purée naturally acts as a binder, so we don’t need extra egg substitutes!
👨🍳 Step-by-Step Instructions: How to Make Eggless Pumpkin Bread
1️⃣ Preheat and Prepare the Pan
- Preheat your oven to 175°C (350°F).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2️⃣ Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Set aside.
3️⃣ Combine the Wet Ingredients
- In another bowl, whisk pumpkin purée, brown sugar, granulated sugar, oil, milk, apple cider vinegar, and vanilla extract until smooth.
4️⃣ Mix Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet mixture using a spatula.
- Stir just until combined—do not overmix!
5️⃣ Add Extras (Optional)
- If using nuts, chocolate chips, or raisins, fold them into the batter.
6️⃣ Bake the Pumpkin Bread
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7️⃣ Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
- Slice and enjoy warm with a spread of butter or a drizzle of honey!
🥄 How to Store Eggless Pumpkin Bread
At room temperature – Store in an airtight container for up to 3 days.
In the fridge – Keeps fresh for up to a week.
Freezing – Wrap slices in plastic wrap and freeze for up to 3 months.
💡 Pro Tip: Toast a frozen slice in the oven or microwave for a fresh-out-of-the-oven taste!
🥗 Nutrition Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbs | 32g |
| Protein | 3g |
| Fat | 9g |
| Fiber | 2g |
| Sugar | 15g |
💡 Note: Values are approximate and depend on ingredient variations.
🔥 Food Safety Tips for Baking Pumpkin Bread
- Always use fresh pumpkin purée or store-bought canned pumpkin.
- Do not leave batter sitting out for too long—bake immediately after mixing.
- Allow bread to cool completely before storing to prevent mold.
- Use clean utensils and bowls to avoid cross-contamination.
❓ Frequently Asked Questions (FAQs)
1. Can I make this pumpkin bread gluten-free?
Yes! Replace all-purpose flour with a gluten-free flour blend (1:1 ratio).
2. What if I don’t have apple cider vinegar?
You can use lemon juice or white vinegar instead.
3. How can I make this bread sugar-free?
Replace sugar with a natural sweetener like monk fruit sweetener or maple syrup.
4. Can I make this pumpkin bread vegan?
Absolutely! Just use plant-based milk and ensure your sugar is vegan-certified.
5. Why is my pumpkin bread dense?
Overmixing the batter or using too much pumpkin can make the bread dense. Mix gently and measure ingredients accurately!
🎉 Final Thoughts
This eggless pumpkin bread recipe is proof that you don’t need eggs for a delicious, moist, and flavorful loaf. Whether you’re baking for fall or just craving a cozy treat, this easy-to-make recipe is guaranteed to impress. Try it today and let us know in the comments how it turned out!
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Thank You for Reading!
I truly appreciate you taking the time to explore this recipe. I hope it brings warmth and joy to your kitchen! If you have any questions or would like more recipes like this, feel free to leave a comment. Happy cooking, and see you in the next post! 😊🍽️