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slices of Eggless Pumpkin Bread with butter in the background
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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
Keyword bread, easy, eggfree, Eggless, pumpkin, recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 serving (1 loaf)
Calories 283kcal

Ingredients

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.
 
STORAGE: Eggless Pumpkin Bread leftover can be stored at room temperature for up to 3 – 4 days.
 
HOW TO FREEZE EGGLESS PUMPKIN BREAD
  1. Let the eggless pumpkin bread cool completely.
  2. Wrap it up in aluminum foil, then with plastic wrap.
  3. 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 brand
 
DAIRY-FREE: Use your favorite plant-based plain unsweetened yogurt, and dairy-free, or vegan butter.
My favorite dairy-free butter for baking are:
 
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.
 
Looking for more quick bread recipes?
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 283kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 155mg | Potassium: 212mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3424IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg