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Pumpkin bread batter being mixed in a bowl

Eggless Pumpkin Bread

A moist, easy one-bowl pumpkin bread made without eggs — soft, spiced, and perfect for fall baking.
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Prep Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • All-purpose flour – 1¾ cups 220g
  • Baking soda – 1 tsp
  • Baking powder – ½ tsp
  • Fine sea salt – ½ tsp
  • Ground cinnamon – 1½ tsp
  • Ground nutmeg – ½ tsp
  • Ground ginger – ½ tsp
  • Ground cloves – ¼ tsp
  • Wet Ingredients:
  • Pure pumpkin puree – 1 cup 240g
  • Granulated sugar – ¾ cup 150g
  • Packed light brown sugar – ½ cup 100g
  • Neutral oil canola or vegetable – ½ cup (120ml)
  • Milk or plant-based milk room temperature – ¼ cup (60ml)
  • Pure vanilla extract – 1 tsp
  • Apple cider vinegar or lemon juice – 1 tbsp

Method
 

  1. Preheat and prep pan: Position an oven rack in the center and preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a parchment paper sling for easy removal.
  2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  3. Whisk wet ingredients: In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, milk, vanilla, and vinegar together for 45-60 seconds until smooth.
  4. Combine batter: Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula just until no dry flour streaks remain. The batter will be thick but pourable — avoid overmixing.
  5. Fill the pan: Scrape the batter into the prepared pan and smooth the top. For a classic bakery-style split, run a thin knife or offset spatula down the center of the batter.
  6. Bake: Bake for 55-65 minutes. Begin checking at 55 minutes — a toothpick inserted in the center should come out with a few moist crumbs, and internal temperature should read 200-205°F (93-96°C).
  7. Cool and slice: Cool the loaf in the pan on a wire rack for 15 minutes, then lift it out using the parchment sling and cool completely before slicing.

Notes

For a vegan version, swap the milk for unsweetened plant milk (oat or soy work best). For pans other than 9x5-inch, adjust bake time — smaller pans need 10-15 minutes longer at a slightly lower temperature, larger/shallower pans bake faster so start checking 10 minutes early. Store at room temperature in an airtight container up to 4 days, or freeze sliced up to 3 months.