Substitute for Eggs in Bread: Soft and Tender Loaves
When making bread, the best substitute for eggs is Unsweetened Applesauce + Oil. Applesauce adds the moisture eggs provide while oil replaces the fat. This combination works well in enriched breads like banana bread, sandwich bread, and dinner rolls. Eggs enrich bread with fat, protein, and moisture, creating softer crumb and golden color. In breads like brioche and challah, eggs are essential for richness. In simple breads, they add tenderness. The substitute depends on how central eggs are to the recipe.
Best Substitute
Unsweetened Applesauce + Oil
1/4 cup applesauce + 1 tbsp oil per egg
Applesauce adds the moisture eggs provide while oil replaces the fat. This combination works well in enriched breads like banana bread, sandwich bread, and dinner rolls.
What else can I use instead of eggs in bread?
Flax Egg
1 tbsp ground flaxseed + 3 tbsp water per egg
Good for quick breads and sandwich loaves. Not ideal for enriched breads like brioche where eggs are central.
Silken Tofu (blended)
1/4 cup blended silken tofu per egg
Provides moisture and richness. Creates a tender, soft crumb. Best for enriched breads and dinner rolls.
Commercial Egg Replacer
Follow package directions per egg
Most reliable for yeast breads. Provides structure without altering flavor. JUST Egg works in challah.
Frequently Asked Questions
Can you make bread without eggs?
Yes. Many bread recipes do not need eggs at all (baguettes, sourdough, plain white bread). For enriched breads that call for eggs, use 1/4 cup applesauce plus 1 tablespoon oil per egg for similar moisture and richness.
What can I use instead of eggs in challah?
JUST Egg or another commercial egg replacer works best for challah since eggs are central to its richness. Use 1/4 cup JUST Egg per egg. For the egg wash, brush with maple syrup thinned with plant milk for a golden crust.