Fall will be arriving before we know it, and with that comes cozy sweaters, changing leaves, and of course…all the pumpkin treats! This dairy free pumpkin bread recipe is easy to follow and will have all your friends and family asking for more. Plus, the lovely aroma of pumpkin and warming aromatic spices will roam through your house as you make it. Ready to dig in yet?!
Here’s a photo of everything you’ll need to make this recipe, along with selected ingredient notes:
- Canned pumpkin puree – You’re looking for plain canned pumpkin puree, not pumpkin pie filling (the later is already sweetened and has spices added, which would throw off the other proportions in this recipe).
- Spices – In this recipe, I use a combination of cinnamon, nutmeg, and cloves. However, if you want to speed things up, you can substitute in 1 to 1 ½ tablespoons of pumpkin spice instead.
You’ll find the full recipe amounts and instructions in the recipe card at the bottom of the page, but here’s a helpful overview with step-by-step photos. Honestly, though, this recipe is so easy to make!
Start by mixing together your dry ingredients – the flour, baking soda, baking powder, and salt.
Next, in another bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, and spices.
Add the dry ingredients to the wet ingredients and give everything a few good stirs until combined.
Pour that batter into a greased 9×5 loaf pan. It should be a little more than ¾ of the way full, but shouldn’t be close to the edge. Sometimes there are slight variations in the batter amount with slight mismeasurements; just make sure not to pour the batter much further than ¾ of the way full. (Do NOT pour the entire batter into an 8×4 loaf pan; it will overflow. If you are using an 8×4 pan, use two).
Also, because this is a large loaf, it’s a good idea to place a baking sheet on the rack below your loaf pan in the oven, just in case it was overfilled. In the event any batter drips over, it will land on the baking sheet instead of the bottom of your oven.
You’ll want to bake it until the edges are turning golden orange-brown, the top has cracked, and a toothpick pulls almost clean from the center. I like to pull this recipe when there’s just a *tiny* bit of moisture left on the toothpick, because once you pull it, the bread will continue to ever-so-slightly cook through, which leaves you with the most moist and delicious pumpkin bread. If you’re nervous about doing it that way though (no one likes risking undercooked bread in the middle, and this is definitely an acquired skill to know when it’s right on the edge) — then cook it until the toothpick pulls completely clean instead.
Note that depending on your oven (i.e. heat from the bottom vs the top, precise temperature, etc.) – you may want to tent the loaf pan with foil during the last 15 minutes of baking to prevent excess browning on the edges.
Once it’s done, let it cool in the pan for about 10-15 minutes, then pop it out and let it finish cooling on a rack. Enjoy slightly warm! I love mine topped with dairy free butter or a drizzle of peanut butter.
Here are a few questions that may come up as you prepare this dairy free pumpkin bread:
Yes. You can freeze as an entire loaf and then allow to thaw at room temperature the day you’re planning to serve it. Or, you can freeze in individual slices, and pop one in the microwave to defrost it whenever you’re craving a piece.
You can store the loaf in an airtight container or resealable zip top bag for up to 2-3 days at room temperature. If you plan to store it longer than that, you can place it in the refrigerator for up to 5-6 days, or freeze it for up to 3 months (for best quality).
Yes – you can use the same amount of homemade puree as you would canned puree. However, note that homemade purees tend to hold more liquid when first cooked. Sometimes it can be helpful to strain these a bit to thicken them up.
Allergens in this recipe
* Disclaimer: Always double check ingredients and product packaging to confirm a recipe meets your allergy needs. While I try to note potential allergens below, there is always the chance I may miss something or that manufacturer formulations may change.
As written, this dairy free pumpkin bread recipe is dairy free and nut free.
This recipe does contain eggs, soy (highly refined soybean oil is typically in vegetable oil), and wheat/gluten. I do not recommend substitutions for the wheat/gluten and eggs in this particular recipe, as it is a large loaf and I’m unsure it will hold up with substitutions (as the flour and eggs provide structural elements). However, the soy can easily be eliminated by using a different oil, like avocado oil.
Keep in mind that you’ll also want to consider any toppings you use; for example I like to add dairy-free butter on top which may contain soy or nuts depending on the type you use.
More Dairy Free Pumpkin Treats
Ready for all the pumpkin things?! Here’s just a few other delicious dairy free recipes:
- Fudgy dairy free pumpkin brownies
- Dairy free pumpkin pancakes
- Dairy free pumpkin donuts
- Easy pumpkin dip
- Pumpkin fluff pie
- Dairy free pumpkin chocolate chip cookies
I hope you enjoy this recipe. I gave out tons of samples to my neighbors the other day, and it was a hit among adults and kids alike. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy free pumpkin bread
This dairy free pumpkin bread is the perfect fall treat, with a great texture and lots of warming spices.
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 15 oz can pumpkin puree
- 3 large eggs
- 1 cup vegetable oil (or canola or avocado oil)
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Preheat the oven to 350 degrees F. Thoroughly grease a 9×5 loaf pan.
In a large bowl, mix together the flour, baking soda, baking powder, and salt until well combined.
In another large bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, cinnamon, nutmeg, and cloves.
Pour the dry ingredients into the wet ingredients and stir until just combined.
Pour the batter into the greased loaf pan. It should be a bit more than ¾-of the way full but should not be close to the edge.*
Bake in the oven at 350 degrees for 65-75 minutes, or until a toothpick pulls out just-about-clean. Remove from the oven and let the loaf sit in the pan for 15 minutes, then remove from the pan and allow to finish cooling on a cooling rack. Enjoy slightly warm!
- *Because this is a large loaf, it’s a good idea to place a baking sheet on the rack below your loaf pan in the oven, just in case it was overfilled. In the event any batter drips over, it will land on the baking sheet instead of the bottom of your oven.
- This makes one large loaf of pumpkin bread, but can also be made in two 8×4 loaf pans to make two smaller loaves. In this case, note that the baking time will be shorter, start checking them around 40-45 minutes.
- Depending on your oven (i.e. heat from the bottom vs the top, precise temperature, etc.) – you may want to tent the loaf pan with foil during the last 15 minutes of baking to prevent excess browning on the edges. Just keep an eye on the bread to determine if this is necessary.
- The nutrition analysis below is based on 12 large slices. If you cut each of these in half again, you’ll end up with 24 small slices (and those would be equivalent to half of the analysis below).
Nutrition analysis (approximate per serving): 399 calories, 20 g fat, 3.5 g saturated fat, 250 mg sodium, 52.5 g carbohydrate, 2 g fiber, 35 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 3%, Iron: 9%, Potassium: 2%
Share: What’s your favorite dairy free pumpkin treat? If you tried this recipe, what did you think?
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