Pumpkin Bread Recipe Dairy Free and Deliciously Moist

Fall is the perfect season to indulge in the warm, spiced flavors of pumpkin, and what better way to celebrate than with a dairy-free pumpkin bread recipe that’s both moist and flavorful? Whether you’re vegan, lactose intolerant, or simply looking to cut dairy from your diet, this pumpkin bread is a delicious treat that everyone will enjoy.

Using simple, wholesome ingredients and natural sweeteners, this loaf delivers all the cozy autumn vibes without any dairy products.

This pumpkin bread recipe is incredibly easy to make, perfect for beginners and seasoned bakers alike. It’s the kind of recipe that fills your kitchen with the comforting aromas of cinnamon, nutmeg, and cloves — a true hallmark of the season.

Plus, it freezes well, making it a fantastic make-ahead option for busy mornings or afternoon snacks. Let’s dive into why this recipe deserves a spot in your baking rotation.

Why You’ll Love This Recipe

There are countless pumpkin bread recipes out there, but this dairy-free version stands out for several reasons:

• Moist and tender crumb: Thanks to the use of pumpkin puree and a blend of dairy-free milk, this bread stays soft and moist for days.
• Rich autumnal spices: Cinnamon, nutmeg, and cloves create a warm and inviting flavor profile.
• Simple, wholesome ingredients: No complicated or hard-to-find items, making it accessible to most home bakers.
• Dairy-free and allergy-friendly: Perfect for those avoiding dairy without sacrificing taste or texture.
• Customizable: Easily adapted with nuts, seeds, or dairy-free chocolate chips for extra texture and flavor.

Ingredients

• 1 3/4 cups all-purpose flour (or whole wheat pastry flour for a healthier option)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger (optional)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup or agave nectar
• 1/4 cup vegetable oil or melted coconut oil
• 1/4 cup unsweetened dairy-free milk (almond, oat, soy, etc.)
• 1 teaspoon vanilla extract
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• Optional add-ins: 1/2 cup chopped walnuts, pecans, or dairy-free chocolate chips

Equipment

• Mixing bowls (at least two sizes)
• Measuring cups and spoons
• Whisk or fork
• Rubber spatula
• Loaf pan (8×4 inches recommended)
• Parchment paper or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with non-stick spray or line it with parchment paper for easy removal.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes until it thickens.
3. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger if using. Set aside.
4. Combine wet ingredients: In a separate bowl, mix the pumpkin puree, brown sugar, maple syrup, oil, dairy-free milk, vanilla extract, and flax egg until smooth and well blended.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold everything together until just combined. Avoid overmixing to keep the bread tender.
6. If you’re adding nuts or chocolate chips, fold them in now.
7. Pour the batter into the prepared loaf pan, smoothing the top evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
10. Slice and enjoy! This bread is delicious warm or at room temperature.

Tips & Variations

“For an extra moist loaf, try adding a spoonful of dairy-free yogurt or applesauce to the wet ingredients.”

• Make it gluten-free: Substitute the all-purpose flour with a gluten-free baking mix, ensuring it contains xanthan gum for structure.
• Sweetener swaps: Use coconut sugar for a lower glycemic option or skip the maple syrup for a less sweet loaf.
• Add-ins: Mix in dried cranberries, raisins, or shredded dairy-free coconut flakes to add texture and bursts of flavor.
• Spice it up: Increase the cinnamon or add a pinch of cardamom for a unique twist.
• Make muffins: Pour batter into a lined muffin tin and bake for 20-25 minutes for easy portion control and on-the-go snacks.

Nutrition Facts

Serving Suggestions

This dairy-free pumpkin bread is a versatile treat that pairs wonderfully with many accompaniments:

• Spread with dairy-free butter or nut butter for a rich, satisfying snack.
• Enjoy alongside a warm cup of chai tea or coffee for a cozy afternoon break.
• Top with a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.
• Serve with fresh fruit, such as sliced apples or pears, for a balanced breakfast.
• Use it as a base for a chocolate chip pumpkin bread variation or check out other veggie bread recipes for more inspiration.

Conclusion

This dairy-free pumpkin bread recipe is a delightful way to welcome the flavors of fall into your kitchen. It’s easy to make, packed with cozy spices, and perfectly moist without the use of any dairy products.

Whether you’re baking it for a family breakfast, a potluck, or a comforting snack, this pumpkin bread is sure to become a seasonal favorite.

Don’t hesitate to experiment with different add-ins and spices to make it your own. And if you love plant-based baking, be sure to explore other delicious recipes like our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or dive into wholesome meals with Vegan Recipes No Tofu: Delicious Plant-Based Meals.

For fresh and easy ideas, check out the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Happy baking and enjoy every bite of your dairy-free pumpkin bread!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Pumpkin Bread Recipe Dairy Free”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful pumpkin bread made without any dairy products. Perfect for a cozy snack or breakfast treat.”, “prepTime”: “PT15M”, “cookTime”: “PT60M”, “totalTime”: “PT75M”, “recipeYield”: “1 loaf (8 servings)”, “recipeIngredient”: [“1 3/4 cups all-purpose flour”, “1 teaspoon baking soda”, “1/2 teaspoon salt”, “1 teaspoon ground cinnamon”, “1/2 teaspoon ground nutmeg”, “1/4 teaspoon ground cloves”, “1 cup pumpkin puree”, “3/4 cup brown sugar”, “1/4 cup coconut oil, melted”, “2 large eggs”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a loaf pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix pumpkin puree, brown sugar, melted coconut oil, eggs, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until just mixed.”}, {“@type”: “HowToStep”, “text”: “Pour batter into the prepared loaf pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 60 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “3 g”, “fatContent”: “9 g”, “carbohydrateContent”: “32 g”}}