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Dairy Free Pumpkin Bread

Moist and Spiced Dairy Free Pumpkin Bread Recipe

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup unsweetened nondairy milk
  • 1 tsp vanilla extract

Method
 

  1. 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.
  2. In a medium bowl, whisk the pumpkin puree, oil, sugar, eggs, nondairy milk, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients. Stir with a spatula just until no dry flour streaks remain; a few lumps are fine.
  4. 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.
  5. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Store the bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week. The flavor deepens on the second day.