Dairy-free Pumpkin Bread
Try this simple, one-bowl dairy-free pumpkin bread recipe. It is full of cinnamon, nutmeg, and pumpkin flavor, which is just right for Fall baking!
We are obsessed with this from-scratch pumpkin bread recipe. It is moist and flavorful and has the most just right soft and tender crumb. It just melts-in-your-mouth as you eat it and has our favorite Fall spice seasoning.
It is also made with oil instead of butter, which makes it naturally dairy-free. We like making this recipe with olive oil. If you like baking with olive oil as well, try our olive oil banana bread, olive oil sugar cookies, or olive oil chocolate chip cookies recipes.
Why this recipe is great
- Everything is made in one bowl, which makes the clean up easier.
- It is naturally dairy-free. Using oil instead of butter is a great way to not use dairy in this recipe.
- This recipe is made with olive oil, which is a heart-lighter oil.
- It is simple to customize. You can make it gluten-free. You can add nuts or pumpkin spice.
- There are great pumpkin and cinnamon/ nutmeg flavors.
Recipe ingredients
- Flour– unbleached all purpose flour is best for this recipe.
- Sugar– we like using cane sugar but feel free to use regular white sugar.
- Baking soda– this helps make the bread rise.
- Nutmeg and cinnamon– these spices add a nice Fall vibe to the bread.
- Eggs– these bind the batter together.
- Pumpkin puree-canned or from-scratch both work well here.
- Olive oil– we like using extra virgin olive oil in recipes.
- Water– this balances the texture of the batter.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of nutmeg and cinnamon, you can use pumpkin spice/ pumpkin pie spice. Or you can use all three.
- Instead of olive oil, you can use avocado oil or corn oil.
- You can add nuts to the batter, like walnuts.
- You can top the pumpkin bread with pumpkin seeds to add a rustic feel.
- You can make this recipe gluten-free, but using gluten-free flour at a 1:1 ratio with the all purpose flour.
Step by step ingredients
Step 1
Step 1: Mix the flour, sugar, baking soda, salt, cinnamon and nutmeg together in a bowl.
Step 2
Step 2: Make a well/ hole in the dry ingredients.
Step 3
Step 3: Add the eggs, pumpkin puree, olive oil, and water to the well.
Step 4
Step 4: Mix until the pumpkin batter comes together.
Step 5
Step 5: Pour the pumpkin bread batter into a lined loaf tin.
Step 6
Step 6: Bake until a knife or tooth pick comes out clean.
Expert tips
- Make sure to use a good quality pumpkin puree. One with only pumpkin in the ingredient list. Don’t use pumpkin pie mix.
- Don’t overmix! Just mix until the pumpkin bread batter is of an even consistency.
- How to store: Cover the pumpkin bread with a kitchen cloth and store on the kitchen counter for 2-3 days. You can also cover it in an airtight container or bag and refrigerate it for 5-6 days.
- How to freeze: Wait until the pumpkin bread is completely cooled. Then slice it and separate each slice with parchment paper and put into a freezer safe bag.
Prep 15 minutesCook 1 hourTotal 1 hour 10 minutesMakes 10 slices
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup olive oil, (or avocado oil)
- 1/3 cup water
Method
- Preheat the oven to 350 F. Make sure the oven rack is in the middle of oven. Grease a 9×5 inch loaf tin and line with parchment paper.
- In a large bowl, mix the flour, sugar, baking soda, salt, nutmeg, and cinnamon together. Make a well in the bowl and add the eggs, pumpkin puree, olive oil and water.
- Mix with a fork until there is an even consistency.
- Pour the pumpkin bread batter into the lined loaf tin and bake for 50-60 minutes. The bread is done when you can stick a toothpick or a knife into it and it comes out clean with only a few crumbs.
Notes
- Make sure to use a good quality pumpkin puree. Don’t use pumpkin pie mix.
- Don’t overmix! Just mix until the pumpkin bread batter is of an even consistency.
- How to store: Cover the pumpkin bread with a kitchen cloth and store on the kitchen counter for 2-3 days. You can also cover it in an airtight container or bag and refrigerate it for 5-6 days.
- How to freeze: Wait until the pumpkin bread is completely cooled. Then slice it and separate each slice with parchment paper and put into a freezer safe bag.
