This eggless pumpkin bread is moist and delicious and a cinch to make. Here’s a step by step recipe for an eggless, easy pumpkin bread recipe from scratch.
We are in the last week of August, I just can’t believe how time has flown by! Fall is not far off and if that’s not obvious then the stores here will certainly remind you. And before you know it, it will be time for Christmas!
It’s that time of the year when pumpkin spice everything, starts making an appearance here in the US. We don’t really get to see Fall colors here in Louisiana, but at least the temperatures drop to a point where it is nice and pleasant.
I really don’t need a chance to bake anyway. For me, it is like a stress buster! So even though we are a few weeks away from Fall officially, I still went ahead and baked us this delicious and really easy pumpkin bread. Coz! Why not?? At least breakfast was sorted for a couple of days..haha 😀
Banana bread and zucchini bread are a regular in my house, and with the use of canned pumpkin, it is quite possible to enjoy pumpkin bread all year round too. Pumpkin lends itself really well not only in savory dishes like curries, soups, or sauces or beverages like Pumpkin spice latte, or smoothies but also in desserts like pumpkin rolls, pumpkin pudding, pumpkin fudge. Pumpkin pancakes for breakfast, anyone? 😀
Table of Contents
What is pumpkin bread?
A question as simple as this may sound silly, but trust me, if you had asked me this 5 years ago, I would have no definite answer. I’d just think it is a sort of sandwich bread flavored with pumpkin perhaps. Because in India, bread is just a yeasted bread. We don’t have things like quick breads, we either have tea cakes or loaf cakes. For instance, a biscuit is a cookie in India, wheres a biscuit here is leavened quick bread.
So anyway, I drifted from the question. For the uninitiated, pumpkin bread is a moist quick bread flavored with warm spices such as cinnamon, nutmeg, ginger, cloves. Quick bread uses chemical leavening agents like baking powder and soda instead of yeast. Biscuits, muffins, scones, etc are different types of quick breads.
Ingredients needed
To make this incredibly easy and moist pumpkin quick bread you will need;
- Dry ingredients: Flour, baking powder, and soda, pumpkin pie spice, along with salt.
- Wet ingredients: Pumpkin puree (not canned pumpkin pie filling), oil, sugar, vanilla extract, and buttermilk.
- Optional: Pumpkin seeds for the topping
This pumpkin bread recipe without eggs turned out to be really good. It’s not like I have anything against eggs in baking. I love eggs and do use them for day to day cooking or in baking. But when I tried this recipe for the first time, I didn’t regret skipping the eggs.
If you are a vegetarian or want to bake a loaf of pumpkin bread for someone who has egg allergies, you should definitely try this recipe.
What makes this eggless version of pumpkin loaf light and moist?
The secret of this really soft, tender, and moist pumpkin loaf lies in the use of oil and buttermilk. And the use of pumpkin puree itself can be attributed to the moistness of this bread. It is seriously the best pumpkin bread I’ve ever had!
How long to cook pumpkin bread?
Once you gather your dry and wet ingredients, mix both well. Transfer the batter into your loaf pan and bake. It takes around 55-60 minutes to bake, or until a toothpick inserted in the center comes out clean. Each oven is different, so keep an eye towards the end of baking time.
Optional add-ins
Nuts: Stir in about 1/2 cup of chopped nuts like walnuts or pecans.
Chocolate chips: Add about 3/4 cup of semi-sweet chocolate chips.
Raisins: Mix in about 1/2 cup of raisins.
This simple pumpkin bread recipe is like a blank canvas, get creative, and add your own mix-ins! Just takes the bread to a whole new level.
That aroma of warm spices wafting as the bread was baking was absolutely divine! One of the many advantages of making fresh pumpkin bread at home! A little treat for your senses too 😀
This recipe is adapted from my easy banana bread recipe. I converted it into this eggless pumpkin bread and wow!! it turned out to be so light, soft, and fluffy. In fact, you can use this recipe to make muffins or cupcakes.
As always, I like to start off with an awesome base recipe which gives me the chance to modify it so that I can make it healthier. I’m not a fan of whole wheat cakes, but I guess white whole wheat flour would work in this recipe, and the oil can be substituted with applesauce for a healthier bread.
I haven’t tried it with these substitutions yet, but if you do, I’d be happy to know how it turned out!
Storage
This recipe yields a single loaf which will keep well for at least 4-5 days at room temperature or up to 1 week in the refrigerator.
I seriously doubt it will last that long but in case you end up with leftovers and are wondering what to do with it, you can make pumpkin bread pudding, or pumpkin bread french toast, or simply toast it and slather butter and enjoy.
Can you freeze this bread?
Yes, you can! Wrap the entire loaf with a cling film after it has cooled completely, place it a labeled freezer-safe bag and freeze up to three months.
You can also freeze individual slices wrapped with cling film, and aluminum foil for up to 3 months.
Thaw it at room temperature for a couple of hours or in the microwave for about 15-20 seconds, or until thawed.
Don’t forget to check out these egg-free bakes
How to make eggless pumpkin bread – Step by step instructions
Step 1: Prepare the loaf pan
Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
Step 2: Dry ingredients
In a medium mixing bowl, sift all the dry ingredients (1.5 cups all-purpose flour, 1.5 tsp baking powder, 1/4 tsp baking soda, and 2 tsp pumpkin pie spice mix) twice, from a height. Add 1/2 tsp salt, whisk until well combined. Set aside.
Step 3: Wet ingredients
Combine 1 cup pumpkin puree, 1 cup granulated sugar, 1/3 cup oil, 1/2 cup buttermilk or milk, and 1 tsp vanilla extract in a medium-sized bowl, whisk until you have a homogeneous mixture.
Step 4: Mix wet and dry ingredients
Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter. A few tiny lumps are okay.
Step 5: Bake
Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Sprinkle 3 tbsp pumpkin seeds (optional) on top. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
Step 6: Cool and slice
Transfer the bread to a cooling rack, let it cool in the pan for 15 minutes. Then, remove the bread from the pan, place it on the cooling rack, and allow it to cool completely before slicing.
Notes
- This amount of sugar was the right sweetness for us. If you like a less sweet pumpkin bread decrease the sugar to 3/4 cup.
- f you do not have pumpkin pie spice mix, use the following homemade spice mix- 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice & 1/8 teaspoon ground cloves.
- For a vegan version, swap the buttermilk with your choice of plant-based milk.
★ If you try this eggless pumpkin bread, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂
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Pumpkin Bread Recipe (Eggless) | How To Make Pumpkin Bread
Ingredients
Dry ingredients
- 1 & 1/2 cups unbleached all-purpose flour, spooned and leveled, 214 grams
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice mix
- 1/2 teaspoon salt
Wet ingredients
- 1 cup granulated sugar or caster sugar 210 grams
- 1 cup 100% pure pumpkin puree (not pumpkin pie filling) 245 grams
- 1/3 cup flavorless oil 66 grams
- 1/2 cup buttermilk or milk or plant-based milk for a vegan version 125 ml
- 1 teaspoon pure vanilla extract
Other ingredients
- Oil spray/oil and flour as needed to grease and dust the pan
- 3 tablespoons pumpkin seeds, optional
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5 inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside.
- Add all the other wet ingredients in a medium-sized bowl, whisk until you have a homogeneous mixture.
- Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Sprinkle pumpkin seeds on top. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
- Transfer the bread to a cooling rack, let it cool in the pan for 15 minutes. Then, remove the bread from the pan, place it on the cooling rack, and allow it to cool completely before slicing.
Notes
- This amount of sugar was the right sweetness for us. If you like a less sweet pumpkin bread decrease the sugar to 3/4 cup.
- If you do not have pumpkin pie spice mix, use the following homemade spice mix- 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice & 1/8 teaspoon ground cloves.
- For a vegan version, swap the buttermilk with your choice of plant-based milk.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Turned out absolutely wonderful!
Glad to hear that! Thanks for sharing your feedback, Shaz! 🙂
Hi Freda this looks lovely could you give a recipie for a millet based bread.
Thank you Srividya! I’m sorry I don’t have a recipe as of now, will need to work on it 😊
I made this and added in carob chips and walnuts. Its an amazing eggless recipe. One of the best I’ve found. I also substituted the buttermilk for almond milk.
Thank you so much. Everyone that tried it loves it.
That’s so awesome, Raquel! So glad everyone loved it. Thanks so much for taking the time out to share your feedback with us, truly appreciate it 🙂
A good while ago when the pandemic started, we couldn’t find eggs but we had some pumpkin puree in our pantry that was on sale I wanted to use. So I looked for a while for an eggless recipe and finally decided on this one, which was such a good idea. Its literally so moist and delicious, and I’ve made it multiple times after that because my family loves it so much! ?I didn’t have a loaf pan so I used a mini loaf pan for like 30-45 minutes and drizzled icing on top. SO YUMMY!
Hi Haley! So glad to know you loved the recipe. Thanks so much for sharing your feedback:)
Hi,
I just made your pumpkin bread & this is the first time my baking has been successful… I’m so excited, it’s smelling wonderful in the kitchen… Just waiting for it to cool down… I didn’t get the pumpkin seeds so used sesame seeds instead… Wish I could post the picture here…
Hi Nandini! Woohoo!! So happy to hear that! Thanks for coming back and sharing your feedback with us. I would love to see a pic, you can msg it to me via my FB page.
So good! I used orange juice instead of the milk/almond milk in the recipe, since that was the only liquid I had on hand other than water. I also added a bit of grated orange peel to highlight the orange flavor, and cut down on the sugar.
I often find that vegan/eggless recipes aren’t as good as the originals because the texture or flavor are a little off, but this came out great! The bread is super moist and had a great crumb. You’d never notice it was vegan.
Hi Jessie! I’m so happy to know that it turned out well with orange juice! I was pretty amazed the first time I experimented with this egg-free version too! Thanks so much for coming back and sharing your feedback 🙂
So good!!! One of my favorite pumpkin breads I’ve ever tried! So light and perfectly spiced! Thank you!,
Thanks so much for your feedback, Erica! Happy to know you liked it 🙂
The first time I made this it was absolutely delightful and turned out perfectly. I’m going to try turning it into muffins next time for a good grab and go breakfast or treat.
Thank you for the wonderful recipe!
So glad to know, Courtney:) You could use this for muffins and even cupcakes by replacing the flour with cake flour to make it lighter. Thanks for sharing your feedback 🙂
With Thanksgiving coming this is a keeper.
Rita
This pumpkin bread looks so good, perfectly made. Now,i need to make this sometime.
The pumpkin bread looks awesome…the color and texture looks perfect
That looks so Yummy My wife always looks to bake some new items , I will suggest this to her and we look to have a great Sunday snack , thanks for sharing.
Perfection at it best! Just can’t take my eyes off from the screen. Well made and baked pumpkin bread.
wow amazing, I love pumpkin cake and breads, with cinnamon and nutmeg they are heavenly. Looking so soft and spongy. you reminded to post mine I made long back and still in drafts.
Wow. Look at the perfect moist texture of the bread. You really nailed the art of baking. Pumpkin seeds are the show stopper here. Loved your photography as well. Awesome share 🙂
I am just wowed with this post, so soft & fluffy the pumpkin bread looks the texture is just spot on would love to enjoy it with a cup of coffee anytime.
What a robust and happy loaf of bread this is! I can already smell autumn in the air just looking at your lovely clicks. 😊
What a soft, moist and vibrant bread!! Brilliant!!! Love the topping as well☺
Awesome bake Freda ! Beautiful coloured bread studded with seeds looks so good. Your photography makes it all the more inviting !
Pumpkin bread looks so soft and flavorful.so colourful
What a delicious and tempting bread…felt like grabbing a piece straight from the screen…
What a wonderful crust, texture and colour of the bread. I love the topping as well.
Pumpkin bread looks so moist and fluffy. I am sure it tastes heavenly. Clicks are gorgeous.
Beautiful bread recipe here Freda. I love pumpkin pie so this is a sure try
Beautiful bread Freda, love the colour and can almost smell the pumpkin pie spices. Love how you’ve loaded the top with so many pumpkin seeds.
You rock simply with your eggless baked treats, such an super moist and so tempting pumpkin bread, wish i get gew slices to have for my snacks. Ultimate bread.
I’m just in awe with the bread. Sooooo good. Can’t wait to make it as it is not possible to pick it off the screen and eat 🙂
Awesome ! the seeds are looking so pretty on the bread. I just can’t stop admiring the look of the bread. So soft and well made.
Yummm
Thanks 🙂