25+ Irresistible Eggless Quick Bread Recipes To Savor

Welcome to the wonderful world of eggless quick breads!

Whether you’re vegan, have an egg allergy, or simply want to explore new baking options, eggless quick breads offer a delicious and satisfying alternative to traditional recipes.

These breads are not only easy to make but also incredibly versatile, allowing for a variety of flavors and ingredients.

From hearty banana bread to tangy cranberry loaves, quick breads are perfect for breakfast, snacks, or even dessert.

In this blog, we’ve compiled a list of 25+ eggless quick bread recipes that are sure to delight your taste buds.

Get ready to fill your kitchen with wonderful aromas and enjoy the delicious outcomes of your baking adventures!

25+ Irresistible Eggless Quick Bread Recipes To Savor

Baking eggless quick breads opens up a world of culinary creativity while ensuring that everyone can enjoy these delightful treats.

With a variety of flavors, textures, and ingredients to choose from, there’s something for everyone in this collection of 25+ eggless quick bread recipes.

Whether you prefer the comforting taste of classic banana bread or the zesty flavor of orange cranberry bread, these recipes are sure to become staples in your kitchen.

So roll up your sleeves, gather your ingredients, and dive into the joy of baking eggless quick breads that everyone will love!

Eggless Banana Walnut Quick Bread

This eggless banana walnut quick bread is a moist and flavorful treat that makes for the perfect snack or breakfast option. By using ripe bananas, the bread retains natural sweetness and tenderness, while the walnuts add a delightful crunch. This recipe is simple to follow, and you’ll enjoy a bakery-quality loaf right from your kitchen.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• ½ cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, combine sugar and oil. Add yogurt and vanilla extract, mixing until well combined.
4. Stir in the mashed bananas, then gently fold in the dry ingredients until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless banana walnut quick bread is an excellent option for those seeking an egg-free recipe without sacrificing flavor or texture. The natural sweetness of the bananas and the crunchy walnuts create a perfect balance, making this bread a hit with both kids and adults alike. Enjoy it warm or cold, and don’t hesitate to make an extra loaf for later!

Eggless Zucchini Chocolate Chip Bread

This moist and tender eggless zucchini chocolate chip bread is the ultimate comfort food. By using grated zucchini, you add a healthy twist to the recipe, while the chocolate chips make each bite irresistible. This quick bread is perfect for an indulgent breakfast or as a delightful afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup sugar
• ⅓ cup vegetable oil
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (excess moisture removed)
• ½ cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, mix sugar and oil until well combined. Add yogurt and vanilla extract, stirring until smooth.
4. Fold in the grated zucchini.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Eggless zucchini chocolate chip bread combines the best of both worlds—it’s indulgent and packed with nutrition. The zucchini adds moisture without an overwhelming flavor, while the chocolate chips make it a treat for anyone with a sweet tooth. Whether you’re serving this at brunch or keeping it as a snack, this bread will not disappoint.

Eggless Lemon Poppy Seed Quick Bread

This eggless lemon poppy seed quick bread is bright, zesty, and bursting with citrus flavor. The fresh lemon juice and zest provide a refreshing tang, while the poppy seeds offer a delightful crunch. With no eggs needed, this recipe is light yet satisfying, perfect for tea time or as a morning pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• ⅓ cup vegetable oil
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• Zest and juice of 2 lemons
• 2 tbsp poppy seeds
• ¼ cup milk (or dairy-free milk)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine sugar and oil, mixing until well combined. Add yogurt, vanilla extract, lemon zest, and juice, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stir until just combined.
5. Fold in the poppy seeds.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless lemon poppy seed quick bread is a vibrant, tangy delight that will refresh your palate. The lemon flavor truly shines in every bite, and the poppy seeds provide just the right texture. Whether enjoyed plain or with a light glaze, this quick bread is sure to become a family favorite for all lemon lovers.

Eggless Pumpkin Spice Quick Bread

This eggless pumpkin spice quick bread is a warm and cozy treat perfect for the fall season or any time you crave a taste of autumn. The rich pumpkin puree combined with warming spices like cinnamon, nutmeg, and cloves makes this bread irresistibly fragrant and flavorful. It’s an ideal addition to breakfast or as a sweet afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• ½ cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, mix sugar and oil until well combined. Add pumpkin puree, yogurt, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. If desired, fold in chopped nuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless pumpkin spice quick bread is not only delicious but also a great way to incorporate the seasonal flavors of fall into your baking. Its moist texture and rich flavor make it a wonderful choice for breakfast, dessert, or a midday treat. Serve it with a dollop of cream cheese or simply enjoy it plain; this bread is sure to warm your heart and home.

Eggless Savory Herb Quick Bread

This eggless savory herb quick bread is a delightful and versatile loaf that is packed with flavor. Perfect for pairing with soups, salads, or as a base for sandwiches, it’s made with a mix of fresh herbs and spices that elevate the taste to a whole new level. This bread is not only simple to make but also a fantastic addition to any meal.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ cup grated Parmesan cheese (optional)
• 1 cup milk (or dairy-free milk)
• ⅓ cup vegetable oil
• 1 tsp apple cider vinegar
• ¼ cup fresh chopped herbs (such as parsley, thyme, or chives)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, baking powder, salt, garlic powder, oregano, and basil.
3. In another bowl, combine milk, oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Fold in the grated Parmesan cheese (if using) and the fresh herbs.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless savory herb quick bread is a fantastic way to add a flavorful touch to your meals. Its delightful aroma and savory taste make it a perfect companion for soups, salads, or even as a stand-alone snack. Enjoy it fresh out of the oven or toasted with butter, and let its comforting flavors bring a touch of home to your dining table.

Eggless Chocolate Banana Bread

This eggless chocolate banana bread is a decadent and indulgent treat that combines the rich flavors of chocolate with the natural sweetness of ripe bananas. It’s an easy-to-make recipe that yields a moist and fudgy loaf, making it a delightful dessert or a sweet breakfast option.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup cocoa powder
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup mashed ripe bananas (about 2-3 bananas)
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• ½ cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
3. In a large bowl, mix sugar and oil until well combined. Add the mashed bananas, yogurt, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless chocolate banana bread is a wonderful way to use overripe bananas while indulging in a chocolatey treat. Its moist texture and rich flavor will satisfy any sweet tooth, making it a great option for dessert or breakfast. Serve it warm with a cup of coffee or tea, and savor the delightful combination of chocolate and banana in every bite!

Eggless Cinnamon Swirl Quick Bread

This eggless cinnamon swirl quick bread is a delightful combination of sweet and spicy flavors. With its tender crumb and beautiful cinnamon swirl, it makes for an inviting breakfast or snack. The aroma of cinnamon wafting through your kitchen will have everyone eagerly waiting for a slice.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• ¼ cup brown sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, combine sugar and oil, mixing until well combined. Add yogurt and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. In a small bowl, mix the ground cinnamon and brown sugar to create the cinnamon swirl.
6. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar mixture on top. Pour the remaining batter over this layer and finish with the rest of the cinnamon sugar mixture.
7. Using a knife, gently swirl the batter to create a marbled effect.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless cinnamon swirl quick bread is a perfect balance of sweet and spicy, making it an ideal choice for breakfast or as an afternoon snack. Each slice reveals a beautiful cinnamon swirl that adds visual appeal and delightful flavor. Serve it warm with a pat of butter or enjoy it plain—either way, it’s sure to become a beloved recipe in your collection.

Eggless Apple Walnut Quick Bread

This eggless apple walnut quick bread is a deliciously moist and flavorful loaf that brings together the sweetness of fresh apples and the crunch of walnuts. It’s a wonderful option for breakfast or as a snack, and it makes great use of seasonal apples. The combination of spices adds warmth and comfort to every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup unsweetened applesauce
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• 1 cup diced apples (peeled and cored)
• ½ cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, mix sugar and oil until well combined. Add applesauce, yogurt, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the diced apples and chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless apple walnut quick bread is a delightful way to showcase the flavors of autumn. Its moist texture, combined with the sweetness of apples and the crunch of walnuts, makes it a comforting choice for any time of day. Whether enjoyed fresh out of the oven or toasted the next day, this bread is sure to become a favorite in your home.

Eggless Blueberry Lemon Quick Bread

This eggless blueberry lemon quick bread is a light and refreshing treat that combines the tartness of fresh blueberries with the zesty brightness of lemon. Perfect for breakfast or as a dessert, this bread is both flavorful and visually appealing. It’s a wonderful way to enjoy the bounty of summer berries.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• ⅓ cup vegetable oil
• 1 cup plain yogurt (or dairy-free yogurt)
• Zest and juice of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, mix sugar and oil until well combined. Add yogurt, lemon zest, lemon juice, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless blueberry lemon quick bread is a delightful burst of flavor that perfectly balances sweet and tart. The juicy blueberries combined with the fresh lemon make each bite refreshing and satisfying. Whether served as a breakfast treat, a snack, or a light dessert, this bread is sure to impress your family and friends and bring a taste of summer to your kitchen year-round.

Eggless Zucchini Bread

This eggless zucchini bread is a delightful way to incorporate vegetables into a sweet treat. The moist texture of the bread combined with the subtle flavor of cinnamon and the crunch of walnuts makes it an irresistible option for breakfast or a snack. It’s a perfect way to use up excess zucchini during the summer months!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup grated zucchini (about 1 medium zucchini)
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, mix sugar and oil until well combined. Add grated zucchini, yogurt, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. If desired, fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless zucchini bread is not only delicious but also a fantastic way to sneak in some veggies. Its moist and flavorful profile makes it a perfect snack for kids and adults alike. Enjoy it plain, or spread a little butter or cream cheese on top for an extra treat. This versatile recipe can also be easily adapted by adding spices or other mix-ins, ensuring it becomes a staple in your baking repertoire.

Eggless Carrot Cake Bread

This eggless carrot cake bread is a sweet and aromatic loaf that combines the flavors of classic carrot cake in a quick bread form. With its warm spices and chunks of sweet carrots, it’s a delicious option for breakfast or dessert. Perfectly moist and utterly satisfying, this bread is sure to become a favorite!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup finely grated carrots (about 2 medium carrots)
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• ½ cup raisins or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, mix sugar and oil until well combined. Add the grated carrots, yogurt, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. If desired, fold in the raisins or chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless carrot cake bread is a delightful way to enjoy the classic flavors of carrot cake without the need for eggs. It’s incredibly moist and packed with flavor, making it an excellent choice for breakfast or as a sweet afternoon treat. Serve it warm or at room temperature, and consider pairing it with a cream cheese spread for an extra touch of indulgence. This bread is sure to please both carrot cake lovers and those looking for a comforting snack.

Eggless Strawberry Banana Bread

This eggless strawberry banana bread combines the sweetness of ripe bananas with the tartness of fresh strawberries. It’s a delicious and fruity treat perfect for breakfast or a snack. The moist texture and vibrant flavors make it a delightful addition to any meal.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup mashed ripe bananas (about 2-3 bananas)
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• 1 cup chopped fresh strawberries (or frozen, thawed)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, mix sugar and oil until well combined. Add the mashed bananas, yogurt, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the chopped strawberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless strawberry banana bread is a wonderful way to enjoy the delightful combination of strawberries and bananas. Its moist texture and fruity flavor make it a perfect treat for breakfast, a snack, or even dessert. Enjoy it fresh or toasted, and savor the burst of flavors in each bite. This recipe is a fantastic way to use up ripe bananas and seasonal strawberries, making it a delightful addition to your baking repertoire.

Eggless Chocolate Chip Banana Bread

This eggless chocolate chip banana bread is a rich and indulgent treat that combines the sweetness of ripe bananas with the delightful flavor of chocolate chips. It’s moist, fluffy, and a favorite among both kids and adults, making it a perfect option for breakfast, dessert, or a midday snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup mashed ripe bananas (about 2-3 bananas)
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, mix sugar and oil until well combined. Add the mashed bananas, yogurt, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the chocolate chips, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless chocolate chip banana bread is a deliciously sweet treat that combines the best of both worlds—chocolate and bananas! Its moist texture and rich flavor make it an ideal choice for breakfast or a satisfying snack any time of day. Serve it warm, and enjoy the melty chocolate chips with each bite. This recipe is perfect for using up overripe bananas and is sure to become a staple in your baking collection.

Eggless Pumpkin Spice Bread

This eggless pumpkin spice bread is a cozy, spiced treat that captures the essence of fall. With the warm flavors of pumpkin, cinnamon, and nutmeg, it’s perfect for enjoying on chilly mornings or as a delightful dessert. This bread is moist, fragrant, and sure to be a hit at any gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup canned pumpkin puree
• ½ cup plain yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, mix sugar and oil until well combined. Add the pumpkin puree, yogurt, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. If desired, fold in the chopped pecans or walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless pumpkin spice bread is the perfect treat for fall, capturing the comforting flavors of pumpkin and spices. Its moist texture and inviting aroma make it a delightful addition to your breakfast table or dessert spread. Enjoy it plain, or spread a little cream cheese frosting on top for a delicious twist. This recipe is sure to become a seasonal favorite that you’ll want to make again and again.

Eggless Orange Cranberry Bread

This eggless orange cranberry bread is a bright and flavorful loaf that beautifully balances the tartness of cranberries with the sweetness of orange. It’s perfect for breakfast, as a snack, or as a festive addition to holiday gatherings. The vibrant colors and refreshing flavors make this bread a standout choice.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• 1 cup orange juice (freshly squeezed is best)
• Zest of 1 orange
• ½ cup dried cranberries or fresh cranberries (chopped if large)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, mix sugar and oil until well combined. Add orange juice, orange zest, and vanilla extract, stirring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the cranberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This eggless orange cranberry bread is a delightful fusion of flavors that will brighten your day. The combination of zesty orange and tart cranberries makes each slice refreshing and delicious. It’s perfect for breakfast with a cup of tea or coffee, and it also makes a lovely gift during the holiday season. This vibrant bread is sure to impress your family and friends, making it a recipe you’ll cherish for years to come.

Note: More recipes are coming soon!