Eggless Pumpkin Bread

This is the best Eggless Pumpkin Bread ever! Moist and tender with the perfect combination of pumpkin and spice! Made in no time with simple ingredients.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings serving (1 loaf)

Calories 283kcal

Author Oriana Romero

Equipment

Ingredients

2 cups (280 g) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup (115 g) unsalted butter, melted
3 tablespoons (45 ml) vegetable or canola oil
1 cup (200 g) brown sugar
1/3 cup (67 g) granulated sugar
1/3 cup (80 g) plain yogurt
1/3 cup (80 g) unsweetened applesauce (see notes)
1 cup (240 g) pumpkin puree
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350º F (180º C). Line a 9-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a separate medium bowl, whisk together the melted butter, oil, brown sugar, granulated sugar, yogurt, applesauce, pumpkin puree, and vanilla.
Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan loaf.
Bake for about 50 -55 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Using the parchment paper overhang, lift the loaf out of the pan and put it onto a cooling wire rack to cool completely.
Slice and serve.

Notes

Applesauce: I realized that applesauce is not a common ingredient in many countries, so here is my trick to make quick and easy applesauce: Place peeled apple pieces in a medium microwaveable bowl. Cover and microwave until softened, about 4 minutes. Transfer to a food processor. Add a pinch of ground cinnamon and puree until desired consistency.

Store: Eggless Pumpkin Bread leftover can be stored at room temperature for up to 3 – 4 days.

Freeze: Let the eggless pumpkin bread cool completely. Then, wrap it up in aluminum foil, then with plastic wrap. Place inside a large freezer Ziploc bag and freeze the whole loaf for up to 3 months.

Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.

Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand

Dairy-Fee: Use your favorite plant-based plain unsweetened yogurt and dairy-free, or vegan butter.My favorite dairy-free butter for baking are: Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks

Quick Tips:

If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
Don’t overmix the batter. Overmixing the bread batter may result in a pumpkin loaf that does not rise well and may become dense in the center.
If you do not want to use parchment paper, be sure to grease and flour the pan generously.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition