Easy Eggless Pumpkin Bread Recipe | Fall Favorite

As autumn arrives, memories of my grandmother’s kitchen come alive. The smell of pumpkin bread signaled fall’s start. But for those with egg allergies or vegan diets, this treat seemed lost. That’s why I’m excited to share this easy eggless pumpkin bread recipe, full of cozy flavors.

This vegan pumpkin bread is a game-changer. It’s moist, flavorful, and easy to make. Whether you’re looking for a dairy-free option or just want to try something new, this recipe will be your fall favorite. It combines pumpkin puree, warm spices, and egg substitutes for a delicious loaf.

Get ready to fill your home with autumn’s scent. This eggless pumpkin bread recipe has earned rave reviews from vegans and non-vegans. It has a 4.98 out of 5 rating from 41 votes, showing it’s a crowd-pleaser¹. So, grab your apron and let’s start this fall baking adventure!

Key Takeaways

• Eggless pumpkin bread is a delicious vegan-friendly alternative to traditional recipes
• The recipe uses simple ingredients and clever egg substitutes for a moist texture
• Prep time is quick at just 10 minutes, with 45 minutes of baking time
• This recipe yields 12 slices, perfect for sharing or enjoying throughout the week
• The bread can be customized with various spices and add-ins for personal preference
• It’s a nutrient-rich treat, packed with vitamins and fiber from pumpkin

Introduction to Eggless Pumpkin Bread

Get ready to fall in love with a plant-based pumpkin loaf that’s perfect for autumn! This eggless pumpkin bread recipe is a delightful treat for everyone. It’s filled with warm spices like cinnamon, ginger, nutmeg, and cardamom, making it cozy and irresistible.

This recipe was crafted in just three test batches in under 36 hours. It’s a refined flour and sugar-free option for health-conscious bakers. The secret to its structure and lift? Aquafaba, a clever egg substitute that makes your loaf rise beautifully.

This vegan pumpkin bread is as good as the famous Starbucks pumpkin loaf, with a 4.9 out of 5 rating from 29 reviews. It’s not just tasty; it’s also versatile. You can add vegan chocolate chips or dried cranberries for extra flavor.

Whether you’re exploring egg-free pumpkin baking or just want a moist, flavorful treat, this recipe is a hit. It’s great for brunches, potlucks, or sharing with friends. With its irresistible aroma and tender crumb, this eggless pumpkin bread is sure to become your new fall favorite!

Ingredients for Eggless Pumpkin Bread

Ready to make a tasty healthy pumpkin dessert? You’ll need flour, baking powder, baking soda, salt, and pumpkin pie spice. For a homemade spice mix, combine cinnamon, ginger, nutmeg, allspice, and cloves.

For the wet ingredients, you’ll need unsalted butter, oil, brown sugar, and granulated sugar. Also, plain yogurt, unsweetened applesauce, pumpkin puree, and vanilla extract are needed. Use pure pumpkin puree for the best taste.

Want a vegan version? Replace butter with plant-based options and use aquafaba for eggs. Aquafaba, from canned chickpeas, makes the bread light and fluffy.

• 2 cups flour
• 1 cup sugar
• 1 cup pumpkin puree
• 1/2 cup water
• 1/4 cup oil
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice

These ingredients make 10-12 slices of vegan pumpkin bread. Add 1/2 cup of chocolate chips for a sweet treat. Now, you’re ready to bake a delicious allergen-friendly pumpkin treat for everyone!

Equipment Needed

To make the perfect pumpkin bread, you’ll need some key tools. Start with a 9-inch loaf pan to shape your bread. Cover it with parchment paper for easy bread removal. You’ll also need mixing bowls, measuring cups, and spoons for accurate ingredient amounts.

A whisk and spatula are essential for mixing your ingredients well. Don’t forget a cooling rack to let your bread cool after baking. For the best results, consider using a kitchen scale. It ensures precise measurements, especially for flour which can vary in weight.

Your oven is the main player. An oven thermometer is key to ensure it’s at the correct temperature. This is crucial because the recipe requires about 55 minutes of baking time. With these tools, you’re ready to make a tasty loaf that serves 12.

• 9-inch loaf pan
• Parchment paper
• Mixing bowls
• Measuring cups and spoons
• Whisk and spatula
• Cooling rack
• Kitchen scale (optional)
• Oven thermometer (optional)

Step-by-Step Instructions

Ready to learn how to make eggless pumpkin bread? Let’s get started! Preheat your oven to 350°F. Grab a 9″x5″ loaf pan. This recipe yields one delicious loaf of vegan pumpkin bread.

In a large bowl, mix your dry ingredients. In another bowl, combine 1 1/4 cups of pumpkin purée with the wet ingredients. Gently fold the wet mixture into the dry, being careful not to overmix. For a chocolatey twist, add 3/4 cup of chocolate chips to the batter.

Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The total time from prep to finish is about 1 hour and 10 minutes.

Once baked, let your eggless pumpkin bread cool completely before slicing. This recipe serves 8, with each slice containing 273 calories, 48.7g of carbohydrates, 3.7g of protein, and 7.3g of fat. Store leftovers on the counter for up to 3 days or freeze for up to 3 months.

Want to make it gluten-free? Try using Cup4Cup flour. You can also swap the sugar for maple syrup or coconut sugar for a healthier twist. With these simple steps, you’ll have a delicious eggless pumpkin bread perfect for fall!

Tips for Perfect Eggless Pumpkin Bread

Getting eggless pumpkin bread right is simple. Begin by using ingredients at room temperature. This makes mixing smoother and baking more even. Don’t overmix – it’s crucial for a light, fluffy texture.

For extra crunch and looks, sprinkle pepitas or chopped nuts on top before baking. This recipe is quick to prepare, taking just 10 minutes, and bakes in 60-65 minutes. Feel free to play with spices to find your favorite flavor. Mixing cinnamon, ginger, and nutmeg gives a warm, cozy taste.

Allow your bread to cool fully before cutting. This pumpkin bread recipe ensures clean, perfect slices. Store it at room temperature for 3 days, in the fridge for a week, or freeze for up to 3 months. Remember, it’s better to slightly underbake to avoid a dry loaf.

Try these variations to make your pumpkin bread unique:

• Swap pumpkin puree with sweet potato, yam, or applesauce
• Use whole wheat flour for a healthier twist
• Add chocolate chips or dried fruits for extra sweetness
• Replace sugar with molasses, jaggery, or date syrup

With these tips, you’ll make a tasty, vegan-friendly treat perfect for fall.

Nutritional Benefits of Pumpkin

Pumpkin is a nutritional powerhouse that can elevate your fall recipes. This versatile squash packs a punch with essential vitamins and minerals. Each serving of pumpkin bread provides 167% of your daily Vitamin A needs, supporting eye health and immune function. It’s also rich in Vitamin C, calcium, and iron, contributing to overall wellness.

The pumpkin health benefits extend beyond vitamins. It’s an excellent source of fiber, offering 25% of your daily requirement per slice of bread. This fiber aids digestion and helps you feel full longer. Pumpkin also contains potassium, copper, manganese, and B vitamins, making it a nutrient-dense addition to your diet.

Incorporating pumpkin into nutritious fall recipes is a smart choice for health-conscious eaters. It’s low in calories but high in antioxidants, which fight inflammation and may help prevent certain diseases. Plus, pumpkin offers a modest protein boost, with about 1.8 grams per cup.

• Supports heart health with fiber, Vitamin C, and potassium
• May help regulate blood sugar levels
• Promotes skin health with Vitamins E and C

By choosing whole wheat flour in your pumpkin bread, you’re adding extra fiber and nutrients compared to refined flour. This simple swap enhances the nutritional value of your baked goods, making them a guilt-free indulgence for the fall season.

Variations and Substitutions

Get creative with your pumpkin bread! Swap all-purpose flour for gluten-free or whole wheat to meet dietary needs. For a lighter version, use applesauce instead of oil. Add vegan chocolate chips, chopped nuts, or dried fruit for extra taste and texture.

Try new flavors by using sweet potato or butternut squash puree instead of pumpkin. These alternatives bring unique tastes and keep the bread moist. You can also turn this recipe into pumpkin muffins for a fun change.

For vegan baking, here are some substitutions:

• Replace eggs with mashed banana or applesauce
• Use plant-based milk instead of dairy milk
• Swap butter with coconut oil or vegan margarine

A vegan pumpkin bread recipe has a streusel topping. It uses soy milk, apple cider vinegar, and olive oil. This recipe makes 10 servings and takes about 1 hour and 10 minutes to prepare and bake¹⁷.

Remember, the secret to vegan baking is knowing how to mix ingredients. With practice, you’ll make delicious treats that everyone can enjoy.

Serving Suggestions

Explore fun ways to serve pumpkin bread and make your fall desserts pop. Enjoy warm slices with vegan butter or cream cheese for a cozy snack. Or, toast a slice and top it with your favorite nut butter for a tasty breakfast.

Turn pumpkin bread into a rich dessert by crumbling it over ice cream. This adds a delightful texture and taste to your favorite frozen treat. A slice with a hot cup of coffee or tea is perfect for a mid-afternoon boost.

Be creative with pumpkin bread in your fall desserts. Use it as a base for bread pudding or French toast for a festive twist. Each slice has about 323 calories, 48g of carbs, 4g of protein, and 14g of fat.

Try these presentation ideas for a delightful touch:

• Dust slices with powdered sugar
• Drizzle with maple syrup
• Top with a scoop of vanilla ice cream
• Serve alongside apple butter

This eggless pumpkin bread recipe uses 150g of sugar, 50g less than traditional recipes. It’s a healthier choice for your fall desserts. Try these ideas to find your favorite way to enjoy this seasonal treat!

Eggless Pumpkin Bread: A Fall Favorite

Eggless pumpkin bread is a favorite in the fall. It combines the flavors of autumn with a moist texture. You can make a delicious loaf in 40-50 minutes with just 13 ingredients.

The smell of pumpkin and spices in your kitchen makes this bread special. It uses 2 cups of flour, ¾ cup of coconut sugar, and 2 teaspoons of pumpkin pie spice. This mix of sweetness and warmth is perfect.

This pumpkin delight is versatile. Enjoy it for breakfast, as a snack, or dessert. Adding ½ cup of chopped pecans and ½ cup of vegan chocolate chips gives it extra texture and flavor.

To make the perfect eggless pumpkin bread:

• Preheat your oven to 350°F
• Use a 5″ x 9″ baking pan
• Let the bread rest in the pan for up to 20 minutes before cooling
• Store in the refrigerator for up to 3 days
• Serve at room temperature for the best flavor

This eggless pumpkin bread is a must-try in the fall. It’s great for sharing or enjoying on a cold day with coffee.

Storing and Freezing Instructions

Want to keep your pumpkin bread fresh and tasty? It’s easy to do. Store it in an airtight container at room temperature for up to 3 days. Or, keep it in the fridge for 4 days.

For longer storage, freezing is the best option. Slice your bread and wrap each piece in plastic wrap and foil. This way, you can enjoy a single serving whenever you want. Put the wrapped slices in a freezer bag and freeze for up to 3 months.

Ready to enjoy your frozen pumpkin bread? Here’s what to do:

• Remove a slice from the freezer
• Thaw at room temperature for about 20 minutes
• Warm in the microwave for 20 seconds

This method keeps your pumpkin bread tasting great. Remember, proper storage is crucial for keeping your fall treat delicious.

Troubleshooting Common Issues

Baking pumpkin bread can sometimes lead to unexpected results. Let’s explore some common pumpkin bread baking problems and vegan baking tips to help you achieve the perfect loaf every time.

Dry bread is a frequent issue. This often happens when you overbake or overmix the batter. To avoid this, carefully monitor your baking time and mix just until ingredients are combined. Remember, vegan pumpkin bread typically bakes for 40-50 minutes.

If your bread has a sunken center, it’s likely underbaked or contains too much liquid. Ensure you’re using the correct amount of pumpkin puree – 320g (1 ⅓ cups) for a standard recipe. Test for doneness with a toothpick before removing from the oven.

A burnt bottom is another common problem. This can occur when using dark pans or if your oven temperature is off. Try using light-colored pans and double-check your oven’s accuracy with an oven thermometer. The ideal baking temperature is 180C/350F.

For the best results, measure your ingredients precisely. Use 280g (2 ¼ cups) of flour and the exact amounts of baking powder (2 ¼ tsp) and bicarbonate of soda (¾ tsp) called for in your recipe²³. These precise measurements help ensure the right texture and rise in your bread.

Lastly, if you’re new to vegan baking, remember that plant-based milk and vinegar often replace eggs in recipes. Use 100ml of unsweetened non-dairy milk and 1 tsp of cider vinegar or white wine vinegar for the best results. With these tips, you’ll be well on your way to baking perfect vegan pumpkin bread!

Conclusion

You’ve now mastered the art of making the best eggless pumpkin bread recipe. This fall favorite offers a delightful twist on traditional pumpkin bread, catering to various dietary needs. With its flexibility in ingredient substitutions, you can easily adapt the recipe to suit your preferences.

The recipe’s versatility shines through its use of different flour types, sweeteners, and plant-based milk options. You can even experiment with add-ins like chocolate chips for extra indulgence. The eggless nature of this bread doesn’t compromise on taste or texture, thanks to clever egg replacements like ground flaxseed mixed with water.

Remember, proper storage is key to maintaining the bread’s freshness. You can keep it on the counter for a few days, refrigerate for up to a week, or freeze for longer storage. With its rich pumpkin flavor and warm spices, this eggless pumpkin bread is sure to become a staple in your fall baking repertoire. Happy baking!

FAQ

Is this pumpkin bread recipe suitable for vegans?

Yes, this recipe is vegan-friendly. It uses plant-based ingredients like applesauce, plant-based yogurt, and non-dairy milk instead of eggs.

Can I use a different type of flour?

You can try different flours like gluten-free blends or whole wheat flour. Just remember, you might need to adjust the liquid ratio.

How can I make this pumpkin bread healthier?

To make it healthier, replace some oil with applesauce. You can also use whole wheat flour for more fiber and nutrients.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Add chopped nuts, chocolate chips, dried fruit, or other mix-ins to make it your own.

How long does eggless pumpkin bread stay fresh?

It stays fresh at room temperature for 3-4 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

What can cause my pumpkin bread to be dry or dense?

Overbaking or overmixing can make it dry or dense. Avoid overbaking and don’t overmix after combining wet and dry ingredients.

Can I use a different squash puree instead of pumpkin?

Yes, you can use sweet potato or butternut squash puree instead of pumpkin for a different flavor.

How do I know when the pumpkin bread is fully baked?

It’s fully baked when a toothpick or cake tester comes out clean or with a few moist crumbs.