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.
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.STORAGE: Eggless Pumpkin Bread leftover can be stored at room temperature for up to 3 – 4 days.HOW TO FREEZE EGGLESS PUMPKIN BREAD
Let the eggless pumpkin bread cool completely.
Wrap it up in aluminum foil, then with plastic wrap.
Place inside a large freezer Ziploc bag and freeze the loaf whole for up to 3 months.
Ready to eat it? 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 brandDAIRY-FREE: Use your favorite plant-based plain unsweetened yogurt, and dairy-free, or vegan butter.My favorite dairy-free butter for baking are: