Moist & Fluffy Eggless Pumpkin Bread
This easy eggless pumpkin bread is perfectly spiced, spongy, and so moist—even with no eggs in it! If I hadn’t baked it myself, I’d never guess it was egg-free. With the help of pumpkin puree & melted butter (or coconut oil), I’ll show you how to make a deliciously fluffy, moist pumpkin bread without eggs.
Most pumpkin bread recipes use eggs to add moisture & bind the batter together. The pumpkin is usually included just for flavor—but pumpkin puree can also be a great baking substitute for eggs!
Whether you don’t eat eggs for dietary reasons or you just don’t have eggs at home, this egg-free pumpkin bread recipe is an easy alternative that’s just as moist & satisfying.
Egg-Free Pumpkin Bread Ingredients
- Pumpkin Puree. An essential ingredient to bind this pumpkin bread without eggs & add pumpkin-y flavor! I use canned pumpkin puree because it’s the most convenient, or you can make a homemade puree out of fresh pumpkin. If you can’t find pumpkin, try using sweet potato puree instead!
- White Sugar & Light Brown Sugar. You can make this recipe with entirely white sugar OR brown sugar if needed—but using both will improve the flavor & texture. Since brown sugar is made with molasses, it helps this eggless pumpkin bread retain moisture & adds a caramel-like flavor!
- Melted Butter or Oil. To replace the fat from egg yolks, this no egg pumpkin bread needs another fat source to help bind it together. I like butter because it’s reliable & adds a rich flavor, but you could also use melted coconut oil or avocado oil for a completely vegan pumpkin bread.
- Milk of Choice. To keep your loaf moist, you’ll need some milk in the batter—dairy or nondairy.
- All-Purpose Flour. My go-to flour for eggless baked goods because it’s the most reliable. If you want to make a gluten-free pumpkin bread, try using a 1-to-1 GF baking flour blend.
- Baking Powder & Baking Soda. You’ll need both baking powder and baking soda to help this eggless pumpkin bread recipe rise properly.
- Seasonings. Use cinnamon & pumpkin pie spice to pack in pumpkin spice flavor, plus a dash of salt to enhance the sweet notes.
- Pumpkin Seeds. For a crunchy & festive topping, sprinkle your loaf with pumpkin seeds before baking!
Can I make this recipe with eggs if I have them?
If you don’t need to keep this pumpkin bread eggless, or if you want to make this recipe when you do have eggs at home, go for it!
This easy pumpkin bread recipe uses all the same ingredients—except it’s made with 2 eggs, less pumpkin puree, and with avocado oil instead of butter.
To make this no egg pumpkin bread recipe, you’ll need:
- a 9×5-inch loaf pan lined with parchment
- 2 large mixing bowls
- a whisk
- a rubber spatula
- some toothpicks or wooden skewers to check the loaf is baked through
How to Make a Moist, Fluffy Pumpkin Bread without Eggs
Once you’ve gathered your equipment, you can preheat the oven to 350°F (180°C) and start making the batter!
1 Mix the Wet Ingredients
First, whisk together the pumpkin puree, white sugar, & brown sugar in a large bowl. Once combined, add in melted butter (or coconut oil) & milk and whisk well to integrate.
2 Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, & salt.
3 Fold the Dry into the Wet
Pour the dry mixture into the wet mixture & use a rubber spatula to gently fold the mixtures together. Mix just until they’re integrated, being careful not to overmix the batter.
4 Pour Batter into Loaf Pan
Pour the batter into your prepared loaf pan and smooth out the top, then tap the pan on the counter to remove any air bubbles. If desired, sprinkle some pumpkin seeds on top before baking!
5 Bake Until a Toothpick Comes Out Clean
Bake eggless pumpkin bread for 65-75 minutes at 350°F (180°C), until cooked through. After ~45 minutes, if your loaf is browning too quickly on top, cover it with foil & continue baking.
Before removing from the oven, use a toothpick to check that your pumpkin bread is fully cooked through & not wet in the middle.
6 Cool & Slice
Let your egg-free pumpkin bread cool for 20 minutes before removing it from the pan. Then allow it to cool completely before slicing with a serrated knife.
Once it’s cooled, you can store this no egg pumpkin bread in an airtight container at room temperature for up to a week.
Quick Tip: Keep your loaf whole & cut each slice at the time of eating so your loaf tastes fresher longer!
What else can I bake without eggs?
My eggless pumpkin cookies are another tasty fall treat, but pumpkin desserts aren’t the only goodies you can make without eggs.
These cakey eggless brownies & chewy eggless sugar cookies are 2 of my personal favorites because they’re just as satisfying as any classic recipe—you’d never guess they’re egg-free!
Easy Eggless Pumpkin Bread
- 15 oz canned pumpkin puree, or homemade puree (1¾ cups)
- ⅔ cup granulated white sugar, (134g)
- ⅔ cup light brown sugar, (142g)
- 2 oz melted butter, or melted coconut oil or avocado oil (¼ cup)
- ¼ cup milk of choice, dairy or nondairy (60mL)
- 2 cups all-purpose flour, (240g)
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp salt
- ¼ cup pumpkin seeds, for topping (to taste)
- silicone whisk or metal whisk
- rubber spatula
- toothpicks or wooden skewers to check doneness
- Preheat oven to 350°F (180°C). Line a 9×5 loaf pan with parchment and lightly spray with cooking spray.
- In a large bowl, whisk together pumpkin puree, white sugar, and brown sugar until integrated. Then whisk in melted butter and milk.
- Separately, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Fold the dry mixture into the wet mixture until combined, being careful not to overmix.
- Pour batter into prepared loaf pan and tap the pan on the counter to remove any air bubbles. Sprinkle pumpkin seeds on top if desired.
- Bake eggless pumpkin bread 65-75 minutes, until a toothpick comes out clean from the center of the loaf. (Check at ~45 minutes—if it starts to brown too much on top at any point, cover the loaf with foil and continue baking until cooked through.)
- Allow loaf to cool for 20 minutes before removing from the pan. Cool completely before slicing.