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–+ servings

Eggless Pumpkin Bread

This eggless pumpkin bread is tender, flavorful, and easy to enjoy. It is a comforting choice for breakfast, snacks, or sharing.
Eggless Pumpkin Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 372 kcal
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Equipment

  • 9x5-inch loaf pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 372kcalCarbohydrates: 56gProtein: 3gFat: 14g
Course Breakfast
Cuisine American
Keyword eggless, fall baking, pumpkin bread
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