The Best Dairy-Free Pumpkin Bread Recipe

Prep Time:15

Cook Time:1 5

Cooling time:10

Total Time:1 30

In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined. Set aside.

In a separate large mixing bowl, combine the pumpkin purée, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and thoroughly combined.

Pour the wet pumpkin mixture into the bowl containing the dry ingredients. Gently stir with a silicone spatula until the flour is incorporated and no large pockets of dry ingredients remain. Avoid overmixing.

Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving a little overhang on the sides to make removing the finished bread easier.

Pour the pumpkin bread batter into the prepared loaf pan. Use a silicone spatula to spread the batter evenly across the pan.

Place the loaf pan on the center rack of the preheated oven. Bake for approximately 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If wet batter remains, continue baking and check again after approximately 5 minutes. If the top is browning too quickly, loosely cover it with aluminum foil.

Remove the pumpkin bread from the oven and allow it to cool in the pan for 10 minutes. Carefully lift the loaf out using the parchment paper and transfer it to a wire cooling rack. Allow it to cool completely before slicing.

Pumpkin Purée: Use one 15 oz can of 100% pure pumpkin purée. Do not substitute pumpkin pie filling, which contains additional sugar and spices.
Flour: Measure the flour using the spoon-and-level method to avoid adding too much.
Oil: Use a neutral-flavored vegetable oil. This recipe doesn't require butter or milk.
Mixing: Stir the wet and dry ingredients together just until combined. Overmixing can produce a dense or tough loaf.
Loaf Pan: A 9 x 5-inch loaf pan is a practical choice, but pan dimensions and materials affect baking time.
Baking Time: Begin checking the bread at approximately 55 minutes. The center should be fully baked before removing the loaf.
Cooling: Allow the bread to rest in the pan for 10 minutes before transferring it to a wire rack. Cool completely before slicing.
Optional Add-Ins: Try adding approximately 1/2 cup of dairy-free chocolate chips or chopped nuts, provided they're suitable for your family's allergies. These variations may affect the finished texture.
Allergen Safety: Always check ingredient labels and allergen information on packaged products, especially when baking for someone with a life-threatening dairy allergy. Prevent cross-contact by using clean equipment and preparation surfaces.

Room Temperature: Store completely cooled pumpkin bread in an airtight container for up to 2 days in a cool kitchen.
Refrigerator: Wrap tightly or store in an airtight container for up to 5 to 7 days.
Freezer: Wrap the cooled loaf tightly or freeze individual slices in freezer-safe bags or containers for up to 2 months for best quality.
Thawing: Thaw frozen pumpkin bread in the refrigerator overnight. Individual slices can be gently warmed after thawing.

Servings: 10 slices

Author: Julie

Cost: $5.50