Name: Dairy-Free Pumpkin Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (not pumpkin pie filling); 1 3/4 cups all-purpose flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup neutral oil (vegetable, canola, or coconut); 1/4 cup dairy-free milk (almond, soy, oat, or coconut milk); 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves (optional); 1/2 tsp salt; 1 tsp vanilla extract

Why You’ll Love This Recipe

This pumpkin bread is everything you want in a fall treat: tender, rich in pumpkin flavor, and spiced just right with cinnamon and nutmeg. The best part? It’s completely dairy-free, making it ideal for those with lactose intolerance, dairy allergies, or anyone following a plant-based lifestyle. It’s easy to make, freezer-friendly, and stays moist for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (not pumpkin pie filling)
All-purpose flour
Brown sugar
Granulated sugar
Eggs
Neutral oil (like vegetable or canola)
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Ground cloves (optional)
Salt
Vanilla extract
Dairy-free milk (such as almond, soy, oat, or coconut milk)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, oil, dairy-free milk, and vanilla extract until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 1 standard loaf (about 10 slices).
Preparation time: 10–15 minutes
Baking time: 55–65 minutes
Cooling time: 1 hour
Total time: about 1 hour 30 minutes

Variations

Nutty Add-In: Add chopped walnuts or pecans for crunch and extra richness.
Chocolate Chip Pumpkin Bread: Fold in dairy-free chocolate chips before baking.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins; adjust baking time accordingly.
Coconut Flavor: Use coconut oil and coconut milk for a tropical twist.

Storage/Reheating

Store pumpkin bread tightly wrapped or in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week if preferred.
To freeze, wrap the loaf or individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
To reheat, microwave slices for 15–20 seconds or warm in a low oven for 5–10 minutes.

FAQs

Is this pumpkin bread completely dairy-free?

Yes, it contains no butter, milk, or other dairy products, making it suitable for dairy-free diets.

Can I make this bread vegan?

Yes, replace the eggs with flax eggs or another egg substitute to make it fully plant-based.

What kind of oil should I use?

Any neutral oil like vegetable, canola, or avocado oil works well. You can also use melted coconut oil.

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s well-cooked and puréed smoothly. Measure it the same as canned pumpkin.

Can I reduce the sugar?

Yes, you can reduce both sugars slightly without affecting texture, though it may alter the sweetness.

Why is my pumpkin bread too dense?

Overmixing the batter or not measuring flour correctly can result in a dense loaf. Stir gently until just combined.

How do I know when it’s fully baked?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter.

Can I add other spices?

Absolutely—try allspice, ginger, or pumpkin pie spice for more complex flavor.

Does it taste strongly of pumpkin?

It has a balanced pumpkin flavor that’s enhanced by the spices, not overwhelmed by them.

What’s the best way to freeze it?

Wrap slices individually in plastic wrap and store in a freezer-safe bag for easy grab-and-go portions.

Conclusion

Dairy-Free Pumpkin Bread is a warm, comforting loaf that’s as satisfying as it is simple. Whether you’re avoiding dairy or just love a good pumpkin treat, this bread is a go-to recipe for fall—or anytime you’re craving something cozy and delicious. With just one bowl and pantry staples, you’ll be enjoying a slice in no time.