Moist No Egg Pumpkin Bread (Dairy-free, Egg-free)

You'll Love This Easy Eggless Pumpkin Bread!

• The best pumpkin bread you can make if you are out of eggs!
• Eggless pumpkin bread with applesauce requires no eggs - not even a vegan flax egg!
• Simple ingredients with less sugar than many other quick breads.
• There is so much pumpkin flavor and the perfect amount of spice!
• No fancy equipment like an electric mixer is needed!
• Delicious flavors of warm spices from the pumpkin spice - the perfect fall baking recipe for this time of year and the fall months!
• This eggless pumpkin bread is so soft and moist - you can cut it with a butter knife!
• Try some of our other favorite pumpkin recipes - you'll love them also!

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

Dry Ingredients

• All-purpose flour or gluten-free baking flour such as Cup4Cup. Do not substitute any other flours.
• Pumpkin pie spice gives it that classic pumpkin flavor - just like our eggless pumpkin pie.
• Baking soda and salt create a leaven to help the pumpkin loaf to rise.

Wet Ingredients

• Sweetener: light brown sugar and white sugar or use maple syrup or coconut sugar.
• Refined coconut oil is the type of oil I recommend to create the most moisture and texture. I do not recommend substituting olive oil, vegetable oil, or avocado oil.
• Pumpkin puree - not pumpkin pie filling. Feel free to try making homemade pumpkin puree if you know how to do it!
• Unsweetened applesauce - or use sweetened applesauce if you like a sweeter pumpkin bread.
• The vanilla extract gives any baked good a delicious and warm flavor.

How to Make This Easy Pumpkin Bread Recipe

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Preheat the oven to 350 F. Combine the dry ingredients in a large bowl.
2. Combine the wet ingredients in a separate large mixing bowl.
3. Add the wet sugar mixture to the dry flour mixture and stir until combined.
4. Line a bread pan with parchment paper and then spray with coconut oil spray. Spoon the pumpkin batter into a prepared loaf pan. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the no egg pumpkin bread in the pan on a cooling rack for 20 minutes before removing it and allowing it to cool completely.

How to Make Eggless Pumpkin Muffins

• Preheat the oven to 425 F. Then, follow the instructions through step 3.
• Line a muffin tin with silicone muffin liners or paper liners sprayed with coconut oil spray. Scoop the pumpkin muffin batter into the cups. Bake at 425 F for 5 minutes, then lower the heat to 350 F and bake for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean.

Expert Tips

• Follow the recipe card as written with no substitutions for the best results. Substituting flours is not recommended.
• Let the pumpkin loaf cool to room temperature on a wire rack before storing.
• Store leftovers in an airtight container or wrapped tightly in plastic wrap and aluminum foil on the counter for 3-4 days. Freeze in sealed individual slices for longer storage.
• If you like this no egg pumpkin bread, try our dairy-free gluten-free pumpkin bread with chocolate chips!
• Add in your own toppings to the top of the batter like chocolate chips, chopped pecans or walnuts (like our pumpkin muffins with streusel topping), or toasted pumpkin seeds (just like our Starbucks cream cheese pumpkin muffins!)

Recipe FAQs