Dairy-Free Pumpkin Bread

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.

Course Breakfast, brunch, Dessert, Snack

Cuisine American, Dairy-free

Keyword dairy-free, pumpkin, snack

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 210kcal

Author Sireesha A.

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