Best Eggless Pumpkin Bread

I didn’t know you could make pumpkin bread without eggs until my neighbor brought over a loaf last fall. My daughter has an egg allergy, so I usually skip recipes that call for them. But this bread was just as moist and tasty as any regular pumpkin bread I’d ever had.

Turns out, eggs aren’t really necessary for good pumpkin bread. The pumpkin puree does most of the work that eggs usually do—it adds moisture and helps bind everything together. Once I learned this trick, pumpkin bread became a regular treat in our house again.

What Kind of Pumpkin Should I Use?

For this eggless pumpkin bread, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin. Canned pumpkin has a consistent texture and moisture content that works perfectly in baking, plus it saves you the hassle of roasting and pureeing your own. Make sure you’re buying plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works well, but any pure pumpkin puree from the grocery store will do the trick. If you do decide to use fresh pumpkin, just make sure to drain any excess moisture by letting the puree sit in a fine-mesh strainer for about 30 minutes before using.

Options for Substitutions

This eggless pumpkin bread is already pretty adaptable, but here are some swaps you can make:

• All-purpose flour: You can substitute with whole wheat flour for a heartier texture, but use about 1¾ cups since whole wheat is denser. For gluten-free, try a 1:1 baking flour blend.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own with 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves.
• Plain yogurt: Greek yogurt works great here, or you can use sour cream or even mashed banana for extra moisture. Buttermilk is another good option.
• Unsweetened applesauce: You can replace this with more yogurt, mashed banana, or even an extra ⅓ cup of pumpkin puree for a more intense pumpkin flavor.
• Brown sugar: White sugar works fine, though you’ll lose some of that rich molasses flavor. You can also try coconut sugar or maple syrup (reduce other liquids by 2 tablespoons if using syrup).
• Vegetable oil: Melted coconut oil or additional melted butter can replace the vegetable oil. Just make sure coconut oil isn’t too hot when you add it.

Watch Out for These Mistakes While Baking

The biggest mistake when making eggless pumpkin bread is overmixing the batter, which can lead to a dense, tough loaf instead of the tender crumb you’re after – mix just until the flour disappears and you’ll get much better results.

Another common error is not measuring your pumpkin puree accurately or using pumpkin pie filling instead of plain puree, which can throw off the moisture balance and make your bread either too wet or overly sweet.

To avoid a sunken center, make sure your baking powder and baking soda are fresh (replace them every 6 months), and resist the urge to open the oven door during the first 45 minutes of baking.

Finally, test for doneness with a toothpick inserted into the center – it should come out with just a few moist crumbs, not wet batter, and let the bread cool completely in the pan for at least 15 minutes before turning it out to prevent it from falling apart.

What to Serve With Pumpkin Bread?

This pumpkin bread is perfect for breakfast or an afternoon snack, and it pairs beautifully with a hot cup of coffee or spiced chai tea. I love spreading a little butter or cream cheese on a warm slice, which really brings out those cozy pumpkin spice flavors. For a more indulgent treat, try it with a drizzle of maple syrup or a dollop of whipped cream. You can also serve it alongside scrambled eggs and bacon for a hearty fall breakfast, or pack slices in lunchboxes with some apple slices for a seasonal snack.

Storage Instructions

Store: This pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The flavors actually get better after a day or two, so don’t worry if you can’t finish it right away!

Refrigerate: If you want to keep your pumpkin bread fresh for longer, pop it in the fridge where it’ll last up to a week. Just wrap it well in plastic wrap or foil to prevent it from drying out. Let it come to room temperature before serving, or warm individual slices in the microwave for 10-15 seconds.

Freeze: This bread freezes wonderfully for up to 3 months! Wrap the whole loaf tightly in plastic wrap, then in foil, or slice it first and freeze individual pieces with parchment paper between them. When you’re ready to enjoy it, just thaw at room temperature or toast frozen slices directly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2450
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 350-370 g

Ingredients

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice blend
• 1/2 cup unsalted butter, melted
• 3 tbsp vegetable or canola oil
• 1 cup packed brown sugar
• 1/3 cup white sugar
• 1/3 cup plain yogurt
• 1/3 cup unsweetened applesauce
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Step 1: Prepare the Loaf Pan and Preheat Oven

Preheat your oven to 350ºF (180ºC).

Line a 9-inch loaf pan with parchment paper and then lightly grease the parchment paper with cooking spray.

This will help ensure the loaf releases easily after baking.

I always like to line my loaf pan for easy cleanup and perfectly shaped slices.

Step 2: Combine Dry Ingredients

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice blend

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice blend until they are well mixed and any lumps are broken up.

Mixing these ingredients thoroughly ensures the leavening agents and spices are evenly distributed through the loaf.

Step 3: Mix Wet Ingredients

• 1/2 cup unsalted butter, melted
• 3 tbsp vegetable or canola oil
• 1 cup packed brown sugar
• 1/3 cup white sugar
• 1/3 cup plain yogurt
• 1/3 cup unsweetened applesauce
• 1 cup pumpkin puree
• 1 tsp vanilla extract

In a medium bowl, whisk together the melted unsalted butter, vegetable or canola oil, packed brown sugar, white sugar, plain yogurt, unsweetened applesauce, pumpkin puree, and vanilla extract.

Whisk until the mixture is smooth and the sugars have dissolved slightly.

I find using both brown and white sugar creates a nice depth of flavor and helps keep the bread moist.

Step 4: Combine Wet and Dry Ingredients

• wet ingredients mixture from Step 3
• dry ingredients mixture from Step 2

Add the wet mixture from Step 3 to the dry ingredients from Step 2.

Mix with a spatula or wooden spoon just until everything is combined and you no longer see any dry streaks of flour.

Take care not to overmix, as this can make the bread dense.

Step 5: Bake the Pumpkin Bread

• pumpkin bread batter from Step 4

Pour the batter into the prepared loaf pan from Step 1, smoothing the top with a spatula.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven, and allow it to cool in the pan for 10 minutes.

Then, use the parchment overhang to lift the loaf out and transfer it onto a wire rack to cool completely before slicing.

Step 6: Slice and Serve

Once the bread is completely cooled, slice and serve.

For best results, use a serrated knife.

I like to enjoy a slice with a bit of butter, but it’s wonderful plain as well!

Best Eggless Pumpkin Bread

Delicious Best Eggless Pumpkin Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 23 minutes mins

Cook Time 47 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Calories 2375 kcal

Ingredients

  

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice blend
• 1/2 cup unsalted butter, melted
• 3 tbsp vegetable or canola oil
• 1 cup packed brown sugar
• 1/3 cup white sugar
• 1/3 cup plain yogurt
• 1/3 cup unsweetened applesauce
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Instructions

 

• Preheat your oven to 350ºF (180ºC). Line a 9-inch loaf pan with parchment paper and then lightly grease the parchment paper with cooking spray. This will help ensure the loaf releases easily after baking. I always like to line my loaf pan for easy cleanup and perfectly shaped slices.
• In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice blend until they are well mixed and any lumps are broken up. Mixing these ingredients thoroughly ensures the leavening agents and spices are evenly distributed through the loaf.
• In a medium bowl, whisk together the melted unsalted butter, vegetable or canola oil, packed brown sugar, white sugar, plain yogurt, unsweetened applesauce, pumpkin puree, and vanilla extract. Whisk until the mixture is smooth and the sugars have dissolved slightly. I find using both brown and white sugar creates a nice depth of flavor and helps keep the bread moist.
• Add the wet mixture from Step 3 to the dry ingredients from Step 2. Mix with a spatula or wooden spoon just until everything is combined and you no longer see any dry streaks of flour. Take care not to overmix, as this can make the bread dense.
• Pour the batter into the prepared loaf pan from Step 1, smoothing the top with a spatula. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove the bread from the oven, and allow it to cool in the pan for 10 minutes. Then, use the parchment overhang to lift the loaf out and transfer it onto a wire rack to cool completely before slicing.
• Once the bread is completely cooled, slice and serve. For best results, use a serrated knife. I like to enjoy a slice with a bit of butter, but it's wonderful plain as well!