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Pumpkin Bread Dairy-Free & Egg-Free (VIDEO)

No milk, no eggs, no problem. You can still make this perfect pumpkin bread!
It’s dairy-free and egg-free, but nobody will ever know…especially if you include the brown sugar topping!
pumpkin bread vegan

Oh the memories.

Dairy 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 fifteen years later. We love that!

When my kiddo was a toddler, I considered it a sheer miracle that I figured out how to make yummy banana bread allergy-friendly. 

No milk and no eggs seemed quite impossible in those early days.

But the banana bread recipe was so fail-proof that I was motivated to try even more quick bread flavors that my son could enjoy. 

Thankfully, I was able to come up with several.

And they are so good that the entire family has loved them all these years. 

I’m excited to share them with you today!


Banana Bread

Zucchini Bread

Apple Bread

See the pumpkin bread recipe below.


“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.” Karla

“This was AMAZING! I ended up needing to substitute the egg/applesauce with 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.” Baalika

” 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!” Alison

“Your pumpkin bread recipe is the absolute best!!!! I’ve been making it for years and was so happy I found your site.” Carla on Facebook

“This turned out so good!!!!!” Pinterest Reader

We love to hear your reviews!

pumpkin bread in pan


In this pumpkin bread recipe, I’ve tried both canned pumpkin pie filling and plain canned pumpkin puree. 

Pumpkin pie filling already has plenty of spices and sugar. 

Pumpkin puree has no sugar or spices. 

Since I prefer controlling the sugar myself and adding individual organic spices, 

the recipe below calls for plain canned pumpkin, brown sugar, pumpkin pie spice, and cinnamon.

But if you’d like to shortcut this recipe, you can certainly use a cup of canned pumpkin pie filling instead…

just make sure you omit the sugar, pumpkin pie spice, and cinnamon when you do. 

Using Pumpkin Pie Filling – omit brown sugar, pumpkin pie spice, and cinnamon in bread recipe

Using Plain Pumpkin Puree – also add brown sugar, pumpkin pie spice, and cinnamon to recipe


My family sure loves the brown sugar topping on this pumpkin bread. 

We don’t put a topping on our banana or apple bread.

But it does taste amazing on pumpkin bread. 

What could be better than pumpkin and brown sugar, really?

My fam would highly recommend that special touch. 

Add the topping!


Here’s what I don’t tell my family, though. 

When I add the brown sugar topping to our pumpkin bread,

I lessen the sugar in the recipe. HA! 

And they don’t even know it. 

So in the recipe below, you’ll see you can put 1/2 cup or 3/4 cup brown sugar in this pumpkin bread recipe.

With Topping – I use 1/2 cup brown sugar in the bread.

Without Topping – I use 3/4 cup brown sugar in the bread.

Extra Sweet – Use the topping AND 3/4 cup sugar in the bread.

slices of pumpkin bread


While “quick” breads can take 40 minutes to bake, 

muffins take half that time. 

So if you want pumpkin goodness quickly, 

feel free to put this pumpkin bread batter into a muffin tin instead. 

It should make about 12 muffins.

And your bake time will only be about 20 minutes instead of 40. 

We do have a pumpkin chocolate chip muffin recipe that’s a bit different than this bread recipe. 

You may want to check that out, too!

I really like to add dairy-free chocolate chips to pumpkin muffins.


One of the hardest parts about making quick breads is determining when to pull them from the oven. 

The breads are thick and large so they require quite a bit of baking time. 

With my oven, it’s usually 40-45 minutes. 

There are a few times I pulled my bread out too early only to end up with unbaked mush in the center. 

And that’s frustrating as heck because generally you can’t put it back in and bake it more. 

Often I don’t realize it until we make it to the center of the bread when cutting ourselves slices to eat. 

The very best way to make sure your quick bread is done is to insert a toothpick into the very, very center of the bread. 

That’s the last part to bake through. 

TOOTHPICK TEST – Insert a clean toothpick into the very center of the bread and make sure it comes out clean with no sticky batter. Dry crumbs are ok.

However, if you make your pumpkin bread with the brown sugar topping…the topping will stay rather wet during the entire bake. 

So your toothpick may come out wet from the topping even if the bread is done. 

Overbaked pumpkin bread also isn’t the best, ha ha. 

So when I check my bread, I take it out of the oven and move some topping to the side with a butter knife before testing with a toothpick. 

That way my toothpick can go in without going through the wet topping to check doneness, and I can truly see if it comes out dry. 

You can spread the topping back over the spot you cleared. 

The topping will crystalize more when it comes out of the oven and cools. 

Hope that helps get the perfect doneness of your bread while still enjoying the topping. 

Now here’s the full recipe!

pumpkin bread loaf


Oven 350


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

1 egg or 1/4 cup applesauce
1/2 or 3/4 cup brown sugar (you decide)
1/4 cup liquid coconut oil or vegetable oil
1 cup pumpkin puree (not whole can)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon


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

Mix brown sugar and melted butter together.

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


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 1/4 cup applesauce
1/2 or 3/4 cup brown sugar (you decide)
1/4 cup liquid coconut oil or vegetable oil
1 cup pumpkin puree (not a whole can)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Add wet mixture to dry mixture.

Stir until combined. You can actually use a hand mixer if you prefer.

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

Spoon the mixture into your bread pan.

Spread the brown sugar and butter mixture over the top (optional). 

Bake about 50 minutes or until a wooden toothpick comes out clean from the center (the topping may still be wet so move a bit to the side before inserting toothpick into the center). 

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!

This was originally posted in February 2014. 


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Pumpkin Muffins (Top 8 Allergen-free) – My Healthy Life Bites

Friday 3rd of November 2023

[…] recipe was borrowed from here and I adjusted it to fit my top 8 allergen free diet. This was easy to make and turned out pretty […]


Monday 9th of October 2023

Looks delicious! Can you sub AIP flowers for regular flour?

Jamie Kaufmann

Thursday 12th of October 2023

I'm not sure on that, Marie. But if you try, please let us know! We would love to hear.


Sunday 19th of March 2023

Just out of curiosity, did you change this recipe? I’ve been making it for a few years now and I really thought it used to call for regular sugar and 2 teaspoons of pumpkin spice and 1 teaspoon of cinnamon, am I going crazy?


Monday 17th of April 2023

@Jamie Kaufmann, thanks for your response! We just love it in our house, you are a fantastic resource for allergy families!!

Jamie Kaufmann

Sunday 19th of March 2023

Hi Carla! You have such a good eye. We did make those tweaks to this recipe during all the pandemic baking we were doing. The 1 tsp pumpkin spice yielded just as good results so we decided to cut that back, saving people money and supply. And the brown sugar gave it a more warm, fall-ish taste which we really liked. Plus, we highlighted the topping this time around as it's so good. I'm so glad it's one of your favorites! Feel free to use the old ways, we loved that, too. Hope that helps!


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!


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

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