Pumpkin Bread Recipe (Eggless) | How To Make Pumpkin Bread
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.
Servings 1 loaf
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