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Moist Homemade Eggless Pumpkin Bread
Chloe Richardson

Moist Homemade Eggless Pumpkin Bread

This delectable, eggless pumpkin bread achieves a perfect, bakery-style crumb using the science of acidity and leavening. Featuring warm notes of cinnamon, ginger, and nutmeg, it is an incredibly moist loaf that stays tender for days. Ideal for cozy mornings or as a thoughtful gift, this recipe proves that you do not need eggs to enjoy a professional-quality, aromatic pumpkin treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 cup pumpkin puree (not pie filling)
  • 0.75 cup sunflower oil
  • 1 cup unrefined cane sugar
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 0.5 cup chopped walnuts (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a separate bowl, whisk together the pumpkin puree, sunflower oil, cane sugar, vanilla extract, and apple cider vinegar until smooth.
  4. Fold the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
  5. Gently fold in the chopped nuts if using.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling. The apple cider vinegar is crucial for the rise, so do not omit it. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. To make gluten-free, use a high-quality 1:1 gluten-free baking blend.