Description
Dairy-Free Pumpkin Bread is a moist, warmly spiced loaf made without any dairy ingredients. It’s an easy one-bowl recipe that’s perfect for fall and suitable for anyone avoiding milk or butter.
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, dairy-free milk, and vanilla extract until smooth.
- In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually stir dry ingredients into wet mixture just until combined. Do not overmix.
- Pour 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 a few moist crumbs.
- Let bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter—mix until just combined for a tender loaf.
- Customize with nuts, chocolate chips, or extra spices as desired.
- Store at room temperature, in the fridge, or freeze for long-term storage.
- Use canned or fresh pumpkin puree, but ensure it’s smooth and not too watery.
- Let cool completely before slicing for the cleanest cuts.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
