Pumpkin Bread (Egg-less) is one of my favorite treats to bake when the autumn season rolls around, and I just love how moist and delicious it turns out without a single egg. This recipe has been a lifesaver for my friends with dietary restrictions, and now it’s become a favorite for everyone at the table.
What makes this bread so wonderfully special is the combination of pumpkin and applesauce working together to keep it incredibly tender and moist—you won’t miss those eggs one bit, I promise you that. The warm spices blend perfectly with the natural sweetness of the pumpkin, creating that cozy, homey flavor we all crave on a chilly day.
I love wrapping up a loaf of this bread with a pretty ribbon and giving it to my neighbors—it’s the kind of gift that always brings a smile. My grandchildren come running when they smell this baking in the oven, and we’ve made so many happy memories sharing warm slices with a cup of tea.
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Pumpkin Bread (Egg-less)
Ingredients
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 cup Sugar
- 1 cup Pumpkin
- 0.5 cup Applesauce
- 0.25 cup Yogurt
- 1 teaspoon Vanilla Extract
- 1 tablespoon Olive Oil
- 1 teaspoon Cinnamon
- 0.125 teaspoon Cloves
- 0.25 teaspoon Pumpkin
Instructions
- Preheat oven to 350 degrees F. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.
- In a large bowl, add flour, baking soda, and salt; mix and set aside.
- In a bowl, add sugar, pumpkin, applesauce, yogurt, vanilla extract and butter-infused olive oil.
- Whisk until combined.
- Add cinnamon, ground cloves and pumpkin spice; mix well.
- Slowly add flour mixture to the pumpkin mixture and fold together until combined.
- Do not over-mix.
- Evenly divide batter into prepared mini loaf pans or pour into a large loaf pan.
- Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes.
- Insert a toothpick into center of bread; if it comes out clean, bread is done.
- If the edges start to turn brown before bread is done, just lightly wrap a piece of aluminum foil around the edges.
- Let the bread cool for 5 minutes, then take bread out and let cool on a cooling rack.
