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+ servings

Eggless pumpkin bread

Here's a recipe for how to make healthier pumpkin bread. It's eggless, dairy-free, and vegan, and is also made with less sugar than other recipes!
Course Snack
Cuisine American
Keyword dairy-free pumpkin bread, eggless pumpkin bread, healthier pumpkin bread, vegan pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 273kcal
Author Janice


Loaf pan
OXO whisk
GIR spatula


  • 375 mL ( cups) pumpkin purée or strained homemade pumpkin purée
  • 60 mL (¼ cups) canola oil or melted butter
  • 150 g (¾ cup) granulated sugar or brown sugar or a mixture of both
  • 250 g (2 cups) all-purpose flour
  • 5 mL (1 tsp) baking soda
  • 5 mL (1 tsp) Diamond Crystal fine kosher salt
  • 5 mL (1 tsp) ground cinnamon
  • 2.5 mL (½ tsp) ground allspice
  • 2.5 mL (½ tsp) ground nutmeg


  • Preheat the oven to 350 ºF. Grease and flour a loaf cake pan, then line the bottom with a rectangle of parchment.
  • In a large bowl, combine the canned pumpkin with the sugar. Whisk in the oil.
  • In a separate bowl, combine the flour with the baking soda, salt, and spices.
  • Fold the dry ingredients in the bowl with the wet batter and stir everything together to incorporate it and form a thick batter. Don't overmix.
  • Pour the batter into the prepared pan and bake for approximately 60–65 minutes or until a cake tester inserted into the centre of the bread comes out clean.
  • Let cool 10 minutes, then unmold onto a wire rack to cool completely.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 273kcal | Carbohydrates: 47g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 417mg | Potassium: 130mg | Fiber: 3g | Sugar: 20g | Vitamin A: 7295IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg