This Dairy-Free Pumpkin Bread gives you all the cozy feels for those days when the seasons change from summer to fall. This pumpkin bread is similar to banana bread, and is a healthier alternative to the ones you find in coffee shops. Plus it comes with a nice pumpkin spice kick that pairs perfectly with your hot cup of coffee.
This recipe was inspired by my other vegan pumpkin muffins recipe. I made a batch of these muffins and they lasted less 24 hours at my house. Since they were such a hit, I wanted to recreate these in a loaf form but with a little bit of a variation that still has that delicious pumpkin spice taste.
This is the perfect fall recipe and pairs amazingly well with a hot coffee or tea. Check out our list of copycat Starbucks recipes that can pair well with this dish. I
This recipe is dairy free and is much healthier than the other pumpkin breads you get at Starbucks or other shops. Plus it's delicious, easy to make at home and budget friendly - so, what's not to love? Check out the recipe below!
Table of contents
Why You Will Love This Dairy Free Pumpkin Bread
- Dairy Free: This recipe is dairy free and is perfect for those who are allergic to dairy products. While this recipe has egg, you can easily make this vegan bread by substituting eggs with applesauce or other egg substitute. Check out this list of egg substitutes for vegan baking. Check out our vegan pumpkin muffins as a great alternative!
- Mix and Match with Toppings: Mix in nuts such as walnuts or pecans, or chocolate chips for a chocolate chip variation. Check out these other topping recipes such as cinnamon brown sugar glaze or dairy free cream cheese frosting - perfect for topping off your pumpkin loaf!
- Good for You Ingredients: This recipe uses pumpkin spices such as cinnamon, nutmeg, ginger and cloves - all of which have pretty amazing health benefits.
Ingredients & Substitutions
The full list of ingredients are listed below. See recipe card for quantities and details.
- All-purpose flour: Use gluten free flour for a gluten free version of this recipe
- Pumpkin Spice Mix: Make your own spice mix by mixing in ground cinnamon, nutmeg, cloves and ginger (see quantities in recipe card)
- Eggs: If avoiding eggs, check out this list of egg substitutes for vegan baking or check out our vegan pumpkin muffins as a great alternative!
- Pumpkin Puree: you will need 1 cup of puree (fresh or canned). If using canned, check to see the packaging says pumpkin or pumpkin puree and not pumpkin spice mix.
- Vegetable or Canola oil. Choose neutral flavor oil that will not alter the pumpkin flavor. Avoid using flavor infused oils or olive oil as they have a distinct flavor/taste.
- Coconut Sugar: Substitute for Brown Sugar as an alternative
- Baking Powder Soda: To help the bread rise.
- Vanilla extract
- Salt for taste
- Optional: ½ cup chopped nuts or dairy-free chocolate chips (optional)
See recipe card for exact quantities.
Step-by-Step Instructions
With 4 easy steps, this pumpkin bread can be put together in a pinch!
First, preheat your oven to 350°F (175°C). Grease a 9x5-inch bread loaf pan or line it with parchment paper.
- Step 1: Mix in your dry ingredients in a medium bowl. Whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Step 2: Mix in your wet ingredients separately in a large bowl. Combine the eggs, pumpkin puree, melted coconut oil (or vegetable oil), coconut sugar (or brown sugar), and vanilla extract. Mix until smooth and well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over mix. If using the chocolate chips or nuts, fold them in at the end.
- Step 4: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Optional: Sprinkle some extra chopped nuts or chocolate chips on top for decoration. Bake for 50-60 minutes. Check to see if it is done by inserting a toothpick or fork into the center and comes out clean with a few moist crumbs.
Step 5: Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Tip: Don't over mix the batter as this can cause the loaf to be dense and uneven. When adding toppings, fold them in gently into the batter near the end of mixing.
Diet Substitutions
This recipe is dairy free, but can also be made as a vegan or gluten free dessert.
- Vegan Substitutes - Substitute eggs for applesauce (½ cup) or egg substitute such as just egg (use 6-8 tablespoon of just egg for this recipe).
- Gluten Free: Use Gluten Free Flour (1:1 substitute) to make this a gluten free version.
- Low Carb Version: Substitute coconut or brown sugar with a monk fruit or stevia sweetener. Use ½ cup instead of the full cup, since these sweeteners tend to be sweeter than sugar.
Variations
Want to make these as muffins instead? These recipes use similar ingredients and turn out just as delicious: vegan pumpkin muffins (no eggs, no dairy) and our protein pumpkin muffins (with 10g protein) recipe.
Equipment
You will need the following equipment to make this recipe:
- 2 mixing bowls (1 large 1 medium sized) to mix your wet and dry ingredients separately. Check out this set that comes with different sized mixing bowls and utensils, perfect for this recipe.
- 9x5 Standard Bread Loaf Baking Pan like this one here.
- Optional to use parchment paper. You can also coat the baking pan with oil so the bread comes out smooth once baked.
Storage
Slice and store the slices in an airtight container for up to a week. You can also freeze them in for up to 4 months.
Top Tip
When mixing the wet and dry ingredients together, mix in the dry ingredients with the wet ingredients gradually, bit by bit. Mixing them entirely at once can cause the batter to become lumpy and create air pockets, leaving some of the flour to remain unmixed.
More Pumpkin Dessert Recipes
Looking for other recipes like this? Try these:
Fall Inspired Dishes to Make
Do you have leftover pumpkin puree? Check out some of our other fall inspired recipes that will have you using up your leftover ingredients.
Recipe Card
Equipment
- 2 Mixing Bowls 1 large bowl and 1 medium sized
- 1 Standard Bread Loaf Baking Pan 9x5 baking pan
- 1 mixing utensil
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 1 cup coconut sugar (can also use brown sugar)
- 1 teaspoon vanilla extract
- ½ cup chopped nuts or dairy-free chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a large bowl, beat the eggs. Add the pumpkin puree, melted coconut oil (or vegetable oil), coconut sugar (or brown sugar), and vanilla extract. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in chopped nuts or dairy-free chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Optional: Sprinkle some extra chopped nuts or chocolate chips on top for decoration. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Notes
Top Tip
When mixing the wet and dry ingredients together, mix in the dry ingredients with the wet ingredients gradually, bit by bit. Mixing them entirely at once can cause the batter to become lumpy and create air pockets, leaving some of the flour to remain unmixed.Storage
You can store this bread at room temperature for up to a week. You can also freeze them in an airtight container for up to 4 months.Nutrition
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