Dairy Free Pumpkin Bread Recipe (Eggless, Vegan)

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This dairy free pumpkin bread recipe is the perfect eggless autumn treat! An easy plant based delicious pumpkin bread egg free.  Makes a fantastic breakfast, dessert, or a little homemade holiday gift.

Pumpkin is one of my favorite vegetables to eat – I love eating it all year ’round!  I used to stock up every fall on canned pumpkin, I remember once I bought about 20 cans from Aldi’s and the person at the register probably thought I was losing it. 

Now, I can find it all year around, Whole Foods has a fantastic canned pumpkin available every month of the year.

A Favorite Dairy Free Fall Baking Recipe!

This Eggless Pumpkin Bread Recipe Is Made With

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Canned Pumpkin
• Apple Sauce: I used a delicious apple sauce for this recipe, but you can always add a cinnamon apple sauce for a little extra spice!
• All Purpose Flour
• Sugar: I used a plain white granulated sugar for this recipe, but you can use whatever sweetener you have on hand. If you prefer a natural sweetener (like coconut sugar) you can substitute instead of white sugar.
• Cinnamon: gives these muffins a warm spicy kick! I love a pinch of cinnamon in my muffins, and these are the perfect fall or winter breakfast.
• Vanilla Extract: Use a pure vanilla extract, not artificial baking vanilla. It’s a small thing, but it makes a huge difference in the taste of these muffins… real vanilla all the way, in all your recipes!
• Coconut Oil: Gives these muffins a really silky texture, and the hint of coconut flavor is really nice with the apples and cinnamon.
• Baking Soda
• Baking Powder
• (Optional) Crumble Topping: made with sugar, cinnamon, coconut oil, and flour.  Definitely optional, but highly recommended.  The crumble topping gave this bread a fantastic crunch and sweetness.

Here’s Onyx, our little Halloween cat checking out these delicious pumpkin loaves!

How Do I Make This Vegan Pumpkin Spice Bread?

1. Mix all ingredients in a large bowl (except the crumble topping, mix those in a separate bowl).
2. Preheat oven to 350 degrees Fahrenheit.
3. Pour batter evenly into 6 mini loaf pans *(see below for other baking options).
4. Top with crumble mixture if using.
5. Bake for 45 minutes until pumpkin bread is cooked all the way through.  To check, stick a toothpick in the center of the loaf, and if it comes out clean, then the pumpkin bread is ready. If not, cook for another 5 minutes and repeat the toothpick test until it comes out clean.  Enjoy!

Loaf Baking Pans & Times

• I used 6 mini loaf pans for this recipe, the batter made enough for 6 perfect sized loaves – 45 minutes in the oven was enough for these.  If you are using 12 muffin/cupcake tins, 45 minutes should be perfect.
• For 2 regular-sized loaf pans or a 9×9 baking dish, cook for 50 minutes, and check with a toothpick to make sure they are cooked through. If not, put them back in the oven and check every 5 minutes until they are cooked.

Dietary Modifications for this Pumpkin Bread (Vegan + Gluten Free)

• This recipe is naturally vegan, vegetarian, dairy free, and egg free!
• To make this gluten free, substitute a 1:1 baking mix for the all purpose flour.
• To make this refined sugar free, replace the sugar with a natural substitute. I’ve only tested this recipe with granulated sugar, so substitute the amount you typically would of any other sweetener.

More Vegan Pumpkin Recipes You’ll Love!

Pumpkin Seed Pesto Recipe (Vegan, Nut Free, Gluten Free)

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Dairy Free Pumpkin Bread

By Kelly Jensen

This easy vegan pumpkin bread recipe is the perfect autumn treat! An easy plant based delicious pumpkin bread egg free.  Makes a fantastic breakfast, dessert, or a little homemade holiday gift.

5 from 6 votes

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Bread, Breakfast

Cuisine American

Servings 6 mini loaves

Calories 322 kcal

Ingredients

  

1x2x3x

For the Pumpkin Bread

• ▢ 3 1/2 cups all-purpose flour or a 1:1 gluten free baking mix if you are GF
• ▢ 2 cups sugar
• ▢ 1 cup apple sauce
• ▢ 2 cups canned pumpkin
• ▢ 2/3 cups water
• ▢ 3/4 cup coconut oil melted
• ▢ 1 teaspoon cinnamon
• ▢ 2 teaspoons baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon Sea Salt
• ▢ 1 teaspoon pure vanilla extract

For the Crumble Topping

• ▢ 2/3 cup sugar
• ▢ 1/2 cup all-purpose flour
• ▢ 2 teaspoons cinnamon
• ▢ 1/3 cup cold dairy-free butter cubed

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Instructions

 

• Mix all pumpkin bread ingredients in a large bowl until well combined. Then mix the crumble topping ingredients in a separate bowl (if using the crumble topping), and set aside as well.
• Preheat oven to 350 degrees Fahrenheit.
• Pour batter evenly into 6 mini loaf pans *(see below for other baking dish options).
• Top loaves with crumble mixture if using.
• Bake for 45 minutes until pumpkin bread is cooked all the way through.  To check, stick a toothpick in the center of the loaf, and if it comes out clean, then the pumpkin bread is ready. If not, cook for another 5 minutes and repeat the toothpick test until it comes out clean.  Enjoy!

Notes

Baking Pans & Times

I used 6 mini loaf pans for this recipe, the batter made enough for 6 perfect sized loaves – 45 minutes in the oven was enough for these.  If you are using 12 muffin/cupcake tins, 45 minutes should be perfect.
If you are using 2 regular-sized loaf pans or a 9×9 baking dish, cook for 50 minutes, and check with a toothpick to make sure they are cooked through. If not, put them back in the oven and check every 5 minutes until they are cooked.

Nutrition

Calories: 322kcalCarbohydrates: 165gProtein: 10gFat: 38gSaturated Fat: 26gSodium: 722mgPotassium: 300mgFiber: 6gSugar: 96gVitamin A: 13176IUVitamin C: 4mgCalcium: 71mgIron: 5mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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