No Egg Pumpkin Bread (Dairy-free, Egg-free)
This eggless pumpkin bread is a delicious fall treat bursting with pumpkin flavor and warm spices. No egg is needed to make this quick bread, it is also dairy-free and vegan.
Servings 8 slices
Calories 273kcal
Equipment
- 1 loaf pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
Wet Ingredients
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ¼ cup refined coconut oil softened
- 1 cup pumpkin puree
- 1 cup sweetened applesauce
- 1 teaspoon vanilla extract
Instructions
Pumpkin Loaf Method
- Preheat the oven to 350 F. Combine the dry ingredients in a large bowl.2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon pumpkin pie spice
- Combine the wet ingredients in a separate large mixing bowl.⅓ cup brown sugar, ⅓ cup white sugar, ¼ cup refined coconut oil, 1 cup pumpkin puree, 1 cup sweetened applesauce, 1 teaspoon vanilla extract
- Add the wet sugar mixture to the dry flour mixture and stir until combined.
- 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 bread in the pan on a cooling rack for 20 minutes before removing it and allowing it to cool completely.
No Egg Pumpkin Muffins Method
- Preheat the oven to 425 F. Then, follow the instructions above for the loaf up through mixing the dry ingredients with the wet ingredients.
- 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.
Notes
Store leftover pumpkin bread in an airtight container or wrapped tightly in plastic wrap. Store at room temperature on the counter for 3-4 days.
Freeze in a freezer-safe container for up to 3 months for longer storage.
Follow the recipe card as written without substituting ingredients for the best results.
Nutrition
Serving: 1slice | Calories: 273kcal | Carbohydrates: 48.7g | Protein: 3.7g | Fat: 7.3g
