Pumpkin Bread Recipe with No Eggs

Pumpkin = Fall. Fall = Pumpkin. They compliment each other perfectly, like a happy, old married couple, and this pumpkin bread is the easiest way to bring them together in your kitchen.

This loaf is made with whole wheat pastry flour, pumpkin puree, applesauce and warm spices. There are no eggs and no dairy, and everything comes together in two bowls before it goes into the oven.

The Best Dairy Free Pumpkin Bread (No Eggs, Whole Wheat)

I’ve been playing around with several new pumpkin recipes. I was still working on perfecting my pumpkin spice waffles and pumpkin smoothie, however in the meantime I wanted you to enjoy this pumpkin bread. It’s sweet, moist and flavorful. Make a loaf and let me know what you think!

I love pumpkin, especially now that it’s fall. This time of year there are so many pumpkin recipes floating around, and this loaf is a simple, wholesome one that fits right in with the season without a long list of ingredients.

The recipe is simple on purpose. Pumpkin puree and unsweetened applesauce bring the moisture that eggs and butter usually provide, and olive oil keeps the crumb soft for days. Brown sugar adds a gentle caramel sweetness, while cinnamon and nutmeg give it that classic pumpkin spice flavor. A splash of coconut or almond milk keeps the whole loaf dairy free.

If you’re craving even more pumpkin, try these Pumpkin Gluten-free and Vegan Muffins that I’m in love with. They make a great pair with this bread on a fall brunch table.

Why You’ll Love This Pumpkin Bread

• No eggs or dairy. Applesauce, pumpkin and coconut or almond milk do all the work.
• Whole wheat and tender. Whole wheat pastry flour keeps the loaf soft instead of dense.
• Warm fall spices. Cinnamon and nutmeg give it real pumpkin bread flavor.
• Two bowl recipe. Mix the wet, mix the dry, stir together and bake.

Ingredients You’ll Need

Here is what goes into this egg free pumpkin bread and why each one matters. Exact amounts are in the recipe card below.

• Brown sugar: Sweetens the loaf and adds a soft molasses flavor that pairs well with pumpkin. Light or dark both work. Dark brown sugar gives a deeper color and slightly richer taste.
• Applesauce: Adds moisture and helps bind the batter in place of eggs. Choose unsweetened applesauce so the brown sugar stays in control of the sweetness.
• Olive oil: Keeps the crumb moist. Oil stays liquid at room temperature, so oil based quick breads stay soft even after they cool. A light, mild olive oil keeps the flavor in the background.
• Pumpkin puree: The star of the loaf. Use plain canned pumpkin or homemade puree, not pumpkin pie filling, which is already sweetened and spiced. Pumpkin adds moisture, color and body.
• Coconut or almond milk: Loosens the batter and keeps the recipe dairy free. Any unsweetened plant milk you have on hand will work the same way.
• Vanilla: Rounds out the spices and makes the bread smell like a bakery while it bakes.
• Whole wheat flour: I use Bob’s Red Mill whole wheat pastry flour. Pastry flour is milled from soft wheat, so it makes a lighter, more tender loaf than regular whole wheat flour. Regular whole wheat flour works but gives a denser, heartier slice.
• Baking powder and baking soda: Give the loaf its rise. With no eggs in the batter, these two leaveners do all the lifting, so make sure they are fresh.
• Cinnamon and nutmeg: The classic pumpkin pair. A little nutmeg goes a long way, so measure it carefully.
• Walnuts (optional): Finely chopped walnuts add crunch and a toasty flavor. Leave them out for a nut free loaf, or swap in pecans if you prefer.

How to Make Dairy Free Pumpkin Bread

1. Heat the oven. Preheat to 375°F. Grease a large loaf pan and dust it lightly with flour so the bread releases cleanly after baking.
2. Mix the wet ingredients. In a medium bowl, combine the brown sugar, applesauce, oil, pumpkin puree, vanilla and coconut or almond milk. Stir until smooth and glossy with no streaks of oil, then set the bowl aside.
3. Mix the dry ingredients. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and walnuts if you are using them. Whisk well so the spices and leaveners are spread evenly through the flour.
4. Combine. Pour the wet ingredients into the dry ingredients and mix well. The batter will be thick and orange, and it should look evenly moistened with no dry pockets of flour hiding at the bottom of the bowl.
5. Fill the pan. Spoon the batter into the prepared loaf pan and smooth the top with a spatula so it bakes evenly.
6. Bake. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. Your kitchen will smell like cinnamon and pumpkin long before the timer goes off.

Ways to Customize Pumpkin Bread

• Change the nuts. Swap the walnuts for chopped pecans, or leave them out completely for a nut free loaf.
• Pick your plant milk. Coconut milk gives a slightly richer loaf, while almond milk keeps the flavor light and neutral.
• Add more spice. A pinch of ground ginger or cloves along with the cinnamon and nutmeg makes it taste even more like pumpkin pie.
• Top it simply. Sprinkle a few extra chopped walnuts over the batter before baking for a crunchy, toasted top.

Pumpkin Bread FAQs

• Is this pumpkin bread really egg free? Yes. Applesauce and pumpkin puree hold the batter together, so there are no eggs anywhere in the recipe.
• Is it dairy free? Yes. The recipe uses olive oil instead of butter and coconut or almond milk instead of cow’s milk.
• Can I use regular whole wheat flour? You can, but the loaf will be denser and a little drier. Whole wheat pastry flour is finer and softer, which is why it bakes up so tender.
• Can I use pumpkin pie filling? No. Pie filling already has sugar and spices added, which will throw off the flavor. Use plain pumpkin puree.
• How do I know when it is done? Bake until a toothpick in the center comes out clean and the top is golden brown, about 30 to 40 minutes.
• Can I leave out the walnuts? Yes. They are optional, so skip them for a nut free loaf or swap in pecans.
• How should I store pumpkin bread? Let it cool completely, then wrap it tightly. Keep it in the refrigerator and enjoy it within 3 to 4 days, or freeze slices for longer storage.

Egg Free Whole Wheat Pumpkin Bread

This egg free pumpkin bread is a moist whole wheat loaf made with pumpkin puree, applesauce, brown sugar, cinnamon and nutmeg. It has no eggs and no dairy.

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Ingredients

  

• 1/2 cup brown sugar
• 1/2 cup applesauce
• 1/2 cup olive oil
• 1 cup pumpkin puree
• 1/4 cup coconut or almond milk
• 2 tsp vanilla
• 2 cups whole wheat flour I use Bob’s Red Mill whole wheat pastry flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup walnuts finely chopped (optional)

Instructions

 

• Preheat oven to 375.
• In a medium-sized bowl, combine brown sugar, applesauce, oil, pumpkin puree, vanilla, and coconut/almond milk. Mix well and set aside.
• In a large bowl, combine the remaining dry ingredients. Add wet ingredients into the dry ingredients and mix well.
• Pour into a large, greased and lightly floured loaf pan. Bake for 30 to 40 minutes until a toothpick comes out clean and top is golden brown.

Made this pumpkin bread? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Follow me on Facebook, Instagram, Pinterest and Twitter so I can keep you updated with new recipes, especially the pumpkin recipes I’m perfecting for you and your family!

More Recipes You’ll Love

• Vegan Gluten Free Pumpkin Muffins
• Apple Pumpkin Bread
• Pumpkin Banana Applesauce Muffins
• Healthy Pumpkin Waffles
• Pumpkin Smoothie