Eggless Pecan Pumpkin Bread

Fluffy moist eggless pumpkin bread recipes right in time for fall!

Pumpkin season is upon us, and I am ready with this easy and delicious eggless pumpkin bread! It’s super moist, fluffy, and, most importantly, not too sweet! This way you can enjoy it with your chai or coffee without it overpowering your drink!

Make sure to get pumpkin puree, not pumpkin pie filling! The filling has added preservatives or sweeteners, which you don’t want for this recipe! I used Libby’s bread pumpkin puree, which is typically my go-to for fall baking.

I added pecans to this load, but feel free to swap it out for hazelnuts or walnuts or omit them altogether. You can also swap out the cinnamon for cardamom, chai masala, or pumpkin spice!

The key to a good pumpkin bread is not overmixing! Mix the dry and wet ingredients just until combined. Overmixing can lead to a dense, chewy, tough texture, which we don’t want!

This recipe is for paid subscribers. If you’re looking for free recipes- check out my blog Milk & Cardamom.

Try these fall recipes instead:

• Pecan Biscoff Blondies

• Fall Spice Sheet Cake

• Pear Spice Cake with Brown Butter Frosting

• Brown Butter Pumpkin Muffins