Moist and Spiced Dairy Free Pumpkin Bread
This pumpkin bread is dense with warm cinnamon, ginger, and cloves, and stays tender for days thanks to a generous pour of oil.
No butter, no milk, just pure pumpkin flavor and a crackly top that makes the kitchen smell like fall.
Why This Pumpkin Bread Works
Oil gives the loaf a tender crumb that stays soft even after a few days on the counter. No one will miss the butter.
The pumpkin does double duty: it adds subtle earthiness and enough moisture that you don’t need milk to thin the batter. A heavy hand with the spice jar makes every slice taste like a chilly October morning.
Ingredients
- 1 3/4 cups all-purpose flour: spooned and leveled, not scooped
- 1 tsp baking soda: helps the loaf rise without any dairy
- 1/2 tsp fine sea salt: balances the sweetness
- 1 tsp ground cinnamon: the backbone of the spice blend
- 1/2 tsp ground ginger: brings a gentle heat
- 1/4 tsp ground nutmeg: adds warmth and depth
- 1/4 tsp ground cloves: a little goes a long way
- 1 cup granulated sugar: keeps the crumb light and crackly on top
- 1/2 cup vegetable oil: use a neutral oil like canola or avocado
- 1 cup pumpkin puree: not pumpkin pie filling
- 2 large eggs: eggs are dairy-free and give structure
- 1/4 cup unsweetened nondairy milk: almond, oat, or soy all work
- 1 tsp vanilla extract: rounds out the spice
Variations
- Swap the sweetener: use coconut sugar for a deeper, caramel-like sweetness, though the loaf will be a little denser.
- Add extra spice: increase the cinnamon to 1 1/2 teaspoons and add a pinch of allspice.
- Make it egg-free: replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let thicken 5 minutes).
- Add mix-ins: fold in 1/2 cup dairy-free chocolate chips or chopped walnuts just before pouring the batter into the pan.
Moist Paleo Pumpkin Muffins are another reader favorite bake worth making next.
How to Make Moist and Spiced Dairy Free Pumpkin Bread
Step 1: Whisk the Dry Ingredients
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper. In a large bowl, whisk together the 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and all the spices until combined.
This step distributes the leavening and spice evenly so you don’t bite into a pocket of baking soda. The mixture will look like pale, speckled sand.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk the 1 cup pumpkin puree, 1/2 cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 1/4 cup nondairy milk, and 1 teaspoon vanilla until smooth and glossy.
Blending everything now avoids overmixing once the flour is added. The batter should be thick and uniform, with no streaks of oil.
Step 3: Fold the Batter Together
Pour the wet mixture into the dry ingredients. Use a flexible spatula to stir just until no dry flour streaks remain; a few small lumps are fine.
Overmixing develops gluten and can make the bread tough. The finished batter should look thick and fluffy, like a mousse.
Step 4: Bake the Loaf
Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
The top will crack slightly and turn a deep golden brown. If it browns too quickly, tent loosely with foil after 45 minutes.
Step 5: Cool and Slice
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Slicing while warm tears the crumb, but waiting rewards you with clean, neat pieces. The kitchen will smell irresistible.
Tips for the Best Loaf
- Use a light-colored metal loaf pan for the most even browning. Dark metal or glass pans tend to darken the crust before the center is fully baked.
- If the loaf sinks in the middle, the oven door was likely opened too soon. Resist peeking until 50 minutes have passed.
- Don’t use pumpkin pie filling. It’s sweetened and spiced, which will throw off both texture and flavor.
- For muffins, divide the batter into a lined muffin tin and bake at 350°F for 18 to 22 minutes.
Bake times by pan: an instant-read thermometer inserted in the center should reach 200-205°F (93-96°C) when done.
| Pan Size | Material | Bake Time |
|---|---|---|
| 9×5-inch loaf | Metal | 55-65 mins |
| 8×4-inch loaf | Metal | 65-75 mins |
| Muffin tin | Any | 18-22 mins |
Storing Leftover Pumpkin Bread
- Refrigerate: Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheating: Warm slices in a toaster oven or microwave for 15 to 20 seconds to refresh the crumb.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but homemade puree often contains more water. Drain it well and measure 1 cup of very thick puree to avoid a soggy loaf.
Why is my pumpkin bread gummy?
Overmixing the batter or using pumpkin pie filling are the usual culprits. Stir only until the flour disappears, and stick with 100% pumpkin puree.
Can I double this recipe?
Absolutely. Use two loaf pans and bake them side by side; the bake time stays the same but rotate the pans halfway if your oven has hot spots.
Moist and Spiced Dairy Free Pumpkin Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking soda, salt, and spices.
- In a medium bowl, whisk the pumpkin puree, oil, sugar, eggs, nondairy milk, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a spatula just until no dry flour streaks remain; a few lumps are fine.
- Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
