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Easy Pumpkin Bread (VIDEO)

Perfect Dairy-Free, Egg-Free, Vegan Pumpkin Bread
 
So easy, so good, and so loved by many.
 
 
Milk-Free and Egg-Free Pumpkin Bread
 

Fun fact.

Dairy-free and egg-free Banana Bread was one of my first recipes here at Milk Allergy Mom.

And it’s still one of our top posts ten years later. 

At the time,

I considered it a sheer miracle that I could make this safe version for my then toddler.

The recipe was so fail-proof, in fact,

that we easily created other quick bread recipes just like it.

Zucchini bread is one.

Apple bread is another.

And this pumpkin bread, of course!

PUMPKIN BREAD READER REVIEW

“Hi Jamie. For years I’ve been wanting to thank you for your blog, your recipes, videos, advice, and for everything else you do. I found your blog when I was looking for information and everyday advice from a mom and not just an article about milk allergy. We love your bread recipes. My two kids love helping me bake them into muffins. They like sharing the muffins with their teachers and school staff and neighbors. A few years ago my daughter had the pumpkin bread as a birthday cake since it was a small celebration with my parents and sister….big hugs.”

That’s so amazing, we love to hear your stories. Thank you, Karla! 

Milk and Egg Free Pumpkin Bread

Here’s the scoop.

Our pumpkin bread recipe mimics our banana bread recipe,

but simply uses pumpkin in place of bananas.

Pretty cool!

It’s amazing that all our quick bread recipes replace egg with applesauce.

So easy, so convenient.

Keep in mind…

this recipe calls for PLAIN canned pumpkin.

Not pumpkin pie filling.

That means the pumpkin puree will be unsweetened and not have spices in it. 

So our recipe calls for sugar and spices to make it sweet and tasty.

If you add sugar and spices to canned pumpkin pie filling,

it will be too sweet and have too much spice.

Don’t do that, lol. I speak from experience. 

Also, the brown sugar topping really brings this bread up a notch.

I highly recommend that final touch!

And so do my kids. 

Lastly, if you want a faster bake time, just make this recipe into muffins! 

They will take half the time to bake.

And that’s always a good thing. 

Our vegan pumpkin bread recipe is below

And we also have a video in this post, too!

PIN THIS FOR LATER!

Vegan Pumpkin Bread Video

Pumpkin Bread Dairy & Egg Free

Oven 350

VEGAN PUMPKIN BREAD INGREDIENTS

1.5 cup flour
1.5 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt

1 egg or 3 Tablespoon applesauce
1/2 cup sugar
1/4 cup coconut, vegetable, or other baking oil
1 cup pumpkin puree
2 teaspoon pumpkin pie spice
1 teaspoon cinnamon

PUMPKIN BREAD TOPPING 

1/3 cup brown sugar
1 Tablespoon melted dairy-free butter

Mix brown sugar and melted butter together.

Sprinkle mixture on top of the pumpkin bread batter before baking. 

HOW TO MAKE VEGAN PUMPKIN BREAD

Grease loaf pan or use my favorite non-stick USA bread pan (affiliate).

In a medium bowl, mix the first four dry ingredients and make a well in the center:

1.5 cup flour
1.5 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt

In small bowl, mix the second set of ingredients:

1 egg or 3 Tablespoon applesauce
1/2 cup sugar
1/4 cup coconut, vegetable, or other baking oil
1 cup pumpkin puree
2 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Add wet mixture to dry mixture.

Stir just until moistened.

The batter will be pretty dry and stiff, that’s ok!

Spoon the mixture into your bread pan.

Top with brown sugar and butter mixture.

Bake 30-45 minutes or until a wooden toothpick comes out clean from the center.

Oven temps vary widely so it may need to bake even longer before a toothpick comes out clean.

Cool on a wire rack.

Store in an airtight container.

The flavors will meld better on the second day, but who can really wait that long?

Hope you love this milk and egg free pumpkin bread as much as we do!

OTHER MILK-FREE, EGG-FREE QUICK BREAD RECIPES

Banana Bread

Zucchini Bread

Apple Bread (coming soon)

Pumpkin Bread Dairy & Egg Free

 

For 6 health benefits of pumpkin, see this post from Web MD

 

SIGN UP FOR FREE RECIPES BELOW!

Original Post:  2/22/14

 

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Sharon

Monday 17th of August 2020

I have found my new FAVORITEE Zucchini Bread recipe! Hubby is lactose intolerant but loves his sweets. Now I can serve him something DELICIOUS and something that won't upset him. I used the applesauce instead of the egg. We have decided this bread is better than any quick bread we have ever had at Starbucks. Next will try your Banana Bread.

Jamie Kaufmann

Friday 28th of August 2020

Sharon, this makes my heart sing! Thank you for sharing!!! I mean, I love Starbucks but... we will take it!

Amy

Wednesday 25th of March 2020

It's day 10 of staying at home during the coronavirus epidemic. None of us have allergies; however, we have run out of milk and eggs. I am excited to try this recipe! It will be a nice treat for the family in some very difficult times. Thank you!

Jamie Kaufmann

Friday 27th of March 2020

Hi Amy, I'm so glad we can help! Be sure to check out our cake recipe, too. Yummy cake, no milk or egg, either. We got you! milkallergymom.com/cake

Baalika

Thursday 19th of September 2019

This was AMAZING! I ended up needing to substitute the egg/applesauce for a flax egg (we were out of eggs), and I threw in some walnuts to add some texture, and let me tell ya - I'm definitely making this again.

Jamie Kaufmann

Friday 20th of September 2019

Thanks so much for this review! We love it when non-allergy friends find the recipe as easy and delicious as our community does! xoxo

Alison

Sunday 7th of October 2018

Just made these muffins tonight and I’m so pleased ! My daughter has an egg allergy so I was super happy to find a recipe that is so simple with minimal ingredients :) I bought pure pumpkin so I added the pumpkin pie spice, subbed 3 tbs. applesauce for egg, 1/4 cup applesauce for oil, and then I added even a little more applesauce on top of that! I actually only added 1/2 cup sugar instead of 3/4 cup for using pure pumpkin. I thought the muffins came out great and I can’t wait for my daughter to try them in the morning :) Thanks for a great recipe! Hope you don’t mind me sharing my substitutions!

Jamie Kaufmann

Thursday 1st of November 2018

So happy to hear this, Alison! Thanks for sharing!

Jamie Kaufmann

Saturday 13th of October 2018

Oh I hope she loved them! And thank you for sharing the substitutions! Good to know!

Stephanie

Tuesday 24th of October 2017

Hi there! I use your banana bread recipe with a few small tweaks because my daughter can't have any sugar so I have to add a little more liquid to have it bind but it works and delcious! Anyway... for this can I use pumpkin puree and add my own spices versus the filling (has too much added sugar and other things). Thanks! Stephanie

Jamie Kaufmann

Tuesday 24th of October 2017

Hi Stephanie! Yes, in the write-up we mention how to use spices in plain pumpkin for the recipe, too. Look for the orange lettering. Hope that helps!

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