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A loaf of dairy free pumpkin bread with two slices cut out of it.

Dairy free pumpkin bread

This dairy free pumpkin bread is the perfect fall treat, with a great texture and lots of warming spices.

Course Dessert, Snack
Cuisine American
Keyword dairy free pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 large slices
Calories 399 kcal
Author Dairy Free for Baby

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees F. Thoroughly grease a 9x5 loaf pan.
  2. In a large bowl, mix together the flour, baking soda, baking powder, and salt until well combined.
  3. In another large bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, cinnamon, nutmeg, and cloves.
  4. Pour the dry ingredients into the wet ingredients and stir until just combined.

  5. 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.*

  6. 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!

Recipe Notes

  • *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 8x4 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%