Step by Step Recipe to make moist, eggless Pumpkin Bread with whole wheat flour. Mildly Sweet, soft and moist crumb, loaded with pumpkin seeds, this can be served as breakfast cake or snack with tea and coffee.
Moist, Eggless, Easy to bake Pumpkin Bread with fresh pumpkin puree. Made with whole wheat flour, this vegan pumpkin bread contains no refined sugar and made easily with basic pantry staples.
If you are fans of pumpkin bread made without eggs, this recipe is a keeper. Made entirely with whole wheat flour, this can be consumed for breakfast on busy days with a cup of coffee. You could enjoy a warm slice with some ice cream for dessert or pack it for eating this in the car on your way to work.
I prefer eating a slice of pumpkin bread with my afternoon cup of coffee. Also, if you are fond of cakes that are not particularly rich with cream - you would love this!
Fall Season is all about pumpkin and baking a loaf of pumpkin bread is a must! The season is the best time to crank up your oven and let your home fill with the aroma of fresh bakes.
Some of our fall favorite Pumpkin Recipes are Pumpkin Soup, Pumpkin Sauce Pasta and Instant Pot Pumpkin Dal (Split Pigeon Peas Vegan Lentil Dahl).
This bread smells incredible with all the warm spices and vanilla. You can bake a double batch, gift it to your friends and neighbor's or serve it as breakfast on Thanksgiving or Christmas morning.
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The pumpkin bread is mildly sweet and I have kept the recipe nut free. It has no glaze, cream cheese frosting or streusel topping. It is quite simple and basic, can be served as breakfast, snack or dessert.
5 Reasons you should try this recipe
- Great Choice of Breakfast cake or afternoon snack
- Uses Fresh Pumpkin Puree (can be substituted with canned puree)
- Moist, Eggless cake with warm spices
- Not excessively loaded with sugar or cream.
- Freezer-friendly
Ingredients
Full list of ingredients are provided in the recipe card below.
I have used our Vegan Banana Bread recipe as the base for baking this Pumpkin bread. In this particular recipe, I have reduced the amount of sweetener as we have pumpkin puree which is naturally sweet.
Note - Always taste check before making a decision.
Although, if you prefer sweeter cakes, I have also provided the exact measurements. Do read the complete details below.
Pumpkin Puree - I have used homemade fresh pumpkin puree, made from Kabocha Pumpkin for this recipe.
There are 2 ways to make Pumpkin Puree.
Roasting - Takes about an hour from start to finish (roast in oven, cool and puree)
Boiling (Stove-Top) - It takes approximately 30 to 40 mins for the entire process.
You can use canned pumpkin puree for this recipe, if you have them stocked in your pantry.
Whole Wheat Flour - The flour is sifted twice to avoid dense texture of the bread. This can be replaced with All Purpose Flour.
I have not tried this recipe with a gluten-free flour yet.
Powdered Jaggery - You can use granulated sugar, coconut sugar, castor sugar, maple syrup or honey as your preferred choice of sweetener.
The quantity of sugar depends on how sweet you prefer your cakes.
We love our cakes or muffins moderately sweet, enough to enjoy a slice with coffee or tea.
If you / kids prefer sweet cakes, increase the quantity of sugar / sweetener to 3/4 cup instead of 1/2 cup.
Baking Soda + Baking Powder - Essentials for an Eggless Cake. I tested the recipe using 1/2 tsp soda but found it to be slightly dense and increased the quantity to 1 tsp.
Usually the amount of baking soda is always lesser than baking powder. This recipe is an exception.
Oil - I have used Olive Oil for the recipe. You can replace it with vegetable oil, sunflower oil or coconut oil.
If you are not aiming for a Vegan recipe, do use melted ghee (clarified butter).
Spices - I have used ground ginger and nutmeg. You can use pumpkin spice (1 tsp) for this recipe.
Plant Based Milk - Use Almond Milk, Coconut Milk or Oat Milk for this recipe. If not Vegan, you can simply substitute it with regular milk.
Since the recipe is nut free, I have used pumpkin seeds or pepitas. Since the recipe is all about pumpkin, I tried to include the seeds as well.
Variations
Pumpkin Bread with Chocolate Chips - You can add chocolate chips (milk, white or dark) instead of pumpkin seeds. Add 1/2 cup and also sprinkle some (around 1/2 tbsp) on top before baking.
Nuts & Berries - You can add Walnuts, Pecans and/or Almonds, Cranberries as a variation.
OR You could simply dust the loaf with some icing sugar before serving.
Step-wise Instructions
Pre-heat the oven at 200 degree Celsius for 15 minutes.
Step 1 - Sift Whole Wheat Flour (twice), add baking powder, baking soda, nutmeg and ground ginger along with a pinch of salt.
Step 2 - In another bowl, add pumpkin puree, oil, powdered jaggery, vanilla essence
Step 3 & 4 - Add Almond Milk and keep both the dry and wet ingredients ready to mix.
Step 5 & 6 - Add the wet ingredients to the flour. Mix well using the cut and fold method.
Step 7 - In a greased rectangular cake tin, add the pumpkin bread batter and sprinkle some pumpkin seeds on top.
Step 8 - Bake the cake at 180 Degree Celsius for 55 minutes. Insert a wooden skewer and check doneness.
FAQ's
Pumpkin Bread stays fresh for atleast a week under refrigeration. Store it in an airtight container or wrap it using a cling wrap to ensure it stays moist.
A warm slice of pumpkin bread can be enjoyed for breakfast or snack with a cup of coffee. It can be served with a scoop of ice cream as dessert.
Yes, it can be frozen and it stays fresh for couple of months.
Other Delicious Cake and Muffin Recipes to Try
Gluten Free Chocolate Banana Cake
Eggless Whole Wheat Chocolate chip Muffins
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Easy Pumpkin Bread Recipe (Eggless, Whole Wheat)
Equipment
- Spatula, Whisk and Silicon Brush
- Measuring cups and spoons
- Flour Sifter
- 2 Glass bowls – For dry and wet ingredients
- A rectangular baking tin - Size (11" X 5.5") with 2.5" height
Ingredients
- 1 ½ cups Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Pumpkin Puree read notes below
- ½ cup Powdered Jaggery
- ¼ cup Olive Oil + extra 1/2 tsp for greasing the baking tin
- ½ cup Plant Based Milk Almond Milk Used here
- 1 tbsp Lemon juice
- ½ tsp Ground Ginger Dry Ginger powder
- 1/8 tsp Nutmeg Powder
- 1 tsp Vanilla Extract or use Vanilla Essence
- ¼ cup Pumpkin Seeds + extra for topping
- A pinch of salt
1 cup is 250ml, 1 tbsp 15ml, 1 tsp 5ml
Instructions
- Pre-heat the oven at 200 degree Celsius for 15 minutes.
- Grease and line the bread tin with some oil and/or flour and keep aside.
- In a bowl, sift Whole Wheat Flour (twice), add baking powder, baking soda, nutmeg and ground ginger along with a pinch of salt. (Dry Ingredients)
- In another bowl, add pumpkin puree, Almond milk, oil, powdered jaggery and vanilla essence (Wet Ingredients)
- Add the wet ingredients to the dry ingredients. Mix well using the cut and fold method.
- Add the pumpkin bread batter into the greased bread tin and sprinkle some pumpkin seeds on top.
- Bake the pumpkin bread at 180 Degree Celsius for 55 minutes. Insert a skewer and check doneness.
- Allow the bread to cool completely before slicing and serving.
Notes
- Prep time of 15 mins does not include making pumpkin puree from scratch.
- Cook Time / bake time is 55 mins. Please keep an eye after 45 mins of baking time. Oven temperatures vary and results may be different.
- Pumpkin bread can be stored in the refrigerator (wrap or store in airtight container) for a week. This can be frozen for up to 2 months. You can re-heat or warm the slice in the microwave.
- The recipe is Vegan and nut-free.
- One loaf yields around 10 thick slices of pumpkin bread.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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