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:
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.
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. Slice and serve.
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.
Storing & Freezing Instructions
Here’s how to store leftover eggless pumpkin bread: This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
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:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
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.
Freeze
Here’s how you can freeze homemade pumpkin bread without eggs: Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
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 📖
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.
