There is something about pumpkin bread that just feels right when the weather starts to cool down. It is soft, warmly spiced, and easy to make at home.
This version is completely eggless, so it works for anyone who avoids eggs or simply ran out and still wants to bake something good.
The best part is that you do not need eggs to get a moist, tender loaf. A little milk mixed with vinegar does the job and keeps everything soft.
The mix of cinnamon, nutmeg, and cloves gives it that classic pumpkin flavor that fills the whole kitchen while it bakes.
It comes together in one bowl for the wet ingredients and one for the dry, so cleanup is simple too. Let me show you how I make it.
Why You’ll Love It
Moist and Tender – Pumpkin puree and vegetable oil create a soft loaf that stays moist without becoming heavy.
Warm Spice Flavor – Cinnamon, nutmeg, and cloves give every slice a cozy, fragrant flavor that highlights the pumpkin.
Light Eggless Texture – Baking soda, baking powder, and vinegar help create a beautifully light and tender crumb.
Balanced Sweetness – Granulated and brown sugar add sweetness with a rich depth that lets the pumpkin shine.
Ingredient List
- 1 3/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1 cup Granulated Sugar
- 1/4 cup Brown Sugar, packed
- 1 cup Pumpkin Puree
- 1/2 cup Vegetable Oil
- 1/2 cup Milk
- 1 tbsp White Vinegar
- 1 tsp Vanilla Extract
Directions
Step 1
Preheat the oven to 350F and grease and line a 9×5 inch loaf pan. Stir the milk and vinegar together and let sit for 5 minutes.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 3
In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, vanilla, and the milk mixture until smooth.
Step 4
Fold the dry ingredients into the wet just until no streaks of flour remain – overmixing makes the bread tough.
Step 5
Pour into the pan and bake for 55-65 minutes, until a toothpick comes out with just a few moist crumbs. Tent with foil after 40 minutes if the top browns too fast.
Step 6
Cool in the pan for 15 minutes, then transfer to a rack to cool completely. The flavor gets even better the next day, wrapped and stored at room temperature.
Tips
Use Plain Pumpkin Puree
Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices, which can make this bread too sweet and change the texture.
If your pumpkin puree looks very watery, let it drain in a fine mesh strainer for a few minutes. Too much liquid can leave the center of the loaf heavy and underbaked.
Measure The Flour Carefully
Spoon the flour into your measuring cup and level it with a knife instead of scooping it directly from the bag. Scooping can pack in extra flour and make the eggless bread dry.
For the best texture, keep the flour measurement close to 1 3/4 cups. This batter should be thick but easy to spread into the pan.
Give The Milk Mixture Time
Let the milk and vinegar sit for the full 5 minutes before adding them to the pumpkin mixture. This gives the mixture time to slightly thicken and helps the baking soda work properly.
Use the mixture as soon as it is ready so the leavening ingredients have the best chance of helping the loaf rise evenly.
Try These Next
Questions You Might Have
Can I use homemade pumpkin puree instead of canned pumpkin?
Yes, homemade pumpkin puree works well in this eggless pumpkin bread. Make sure it is thick and smooth, since watery puree can make the loaf too moist and affect the baking time.
Eggless Pumpkin Bread
Ingredients
Equipment
Method
- Preheat the oven to 350F and grease and line a 9x5 inch loaf pan. Stir the milk and vinegar together and let sit for 5 minutes.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, vanilla, and the milk mixture until smooth.
- Fold the dry ingredients into the wet just until no streaks of flour remain - overmixing makes the bread tough.
- Pour into the pan and bake for 55-65 minutes, until a toothpick comes out with just a few moist crumbs. Tent with foil after 40 minutes if the top browns too fast.
- Cool in the pan for 15 minutes, then transfer to a rack to cool completely. The flavor gets even better the next day, wrapped and stored at room temperature.