There’s something magical about baking pumpkin bread in the fall pumpkin spice filling the kitchen instantly makes everything feel cozy. This dairy-free pumpkin bread is soft, moist, and perfectly spiced, without any of the dairy (so it’s Aj friendly).

It’s one of those recipes that’s quick to whip up, uses simple ingredients you probably already have, and never lasts long in my house. The kids grab a slice before it even has time to cool! Whether you enjoy it warm with your morning coffee or pack it for an afternoon snack, this pumpkin bread is a must-bake for the season.

Equipment Needed

• 2 mixing bowls
• Measuring cups & spoons
• Whisk
• Spatula
• Can opener
• Loaf pan
• Parchment paper

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 (15 oz) can pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ¾ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions

Step one: Preheat oven to 350°F (175°C).

Step two: In a medium bowl, whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt.

Step Three: In a separate large bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Step four: Gradually add the dry mixture to the wet mixture, stirring until just combined (don’t overmix).

Step five: Line a loaf pan with parchment paper and pour the batter into the pan.

Step 6: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.

Tips for the Best Dairy-Free Pumpkin Bread

1. Use 100% pure pumpkin puree – Not pumpkin pie filling! The pie filling has added sugar and spices that will throw off the flavor.
2. Don’t overmix the batter – Once you add the dry ingredients to the wet, gently fold until just combined. Overmixing can make the bread dense instead of soft.
3. Line your pan with parchment paper – This makes lifting the loaf out so much easier and prevents sticking.
4. Check for doneness with a toothpick – Insert it in the center around the 55-minute mark; if it comes out clean (or with just a few crumbs), your bread is ready.
5. Let it cool completely before slicing – It’s tempting to cut right in, but cooling helps the bread set and slice neatly.
6. Make it your own – Add in dairy-free chocolate chips, chopped walnuts, or a cinnamon sugar topping for extra flavor.
7. Storage tip – Wrap tightly and store at room temp for up to 3 days, refrigerate for a week, or freeze for up to 2 months.

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