The key to soft pumpkin bread with moisture is the right amount of fat and liquid to dry ingredients. It is important to follow the recipe card as written without substitutions to get the most delicious no egg pumpkin bread! I do not recommend substituting flours, including oat flour, whole wheat flour, almond flour, coconut flour, or other flours that are non all-purpose flour. The only flour I would recommend substituting would be to use gluten-free flour like Cup4Cup baking flour if you need gluten-free pumpkin bread. It is also important to store the eggless pumpkin bread well. Wrap it tightly in plastic wrap or store it in an airtight container.