Eggless Pumpkin Bread Recipe (2024)

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Ingredients Notes & Substitutions

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
• Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Oil: Vegetable or canola oil– Or any light-tasting oil of your preference.
• Sugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar.
• Yogurt: You can substitute plain regular yogurt for sourcream. I recommend using the full-fat versions.
• Applesauce: Make sure to use the unsweetened version. Read the recipe notes to see how to make quick and easy applesauce at home.
• Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s100% Pure Pumpkin.
• Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!

How To Make Pumpkin Bread Without Eggs

Detailed instructions are included in the printable recipe below (scroll down).

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.

Can I turn this into muffins?

I also have made mini muffins for my daughter’s school with the same batter. If you want to try, spray a mini-muffin pan really generously with baking spray and fill the cups 2/3 of the way full. Bake for 20 to 22 minutes, or until tops are lightly golden, and a toothpick inserted in the center should come out clean. You can also try my Eggless Pumpkin Muffins recipe as well.

Can I add toppings?

You can definitely add toppings to this eggless pumpkin bread. Add chopped pepitas, walnuts, sliced almonds, or oats to the top of the egg-free bread for added texture.

Can I use only regular granulated sugar?

Brown sugar helps the pumpkin bread stay soft. White sugar also lacks the same rich flavor that brown sugar adds, so I would not recommend substituting brown sugar for granulated sugar.

How do I make microwave applesauce?

Place peeled apple pieces in a medium microwaveable bowl. Cover the bowl and microwave until softened, about 4 minutes. Transfer to a food processor. Add a pinch of ground cinnamon and puree until desired consistency.

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Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.