Best 2 Dairy Free Pumpkin Bread Recipes

Indulge in the delightful aroma and comforting taste of this dairy-free pumpkin bread, a delectable treat perfect for cozy autumn days or festive holiday gatherings. This collection of recipes offers a variety of options to suit your dietary preferences and taste buds. From the classic pumpkin bread made with almond milk to the rich and decadent chocolate chip pumpkin bread, each recipe promises a moist, flavorful loaf that will satisfy your cravings. Gluten-free and vegan options are also available, ensuring everyone can enjoy a slice of this seasonal goodness. Get ready to tantalize your taste buds with this collection of dairy-free pumpkin bread recipes, perfect for breakfast, snack time, or dessert.

Let's cook with our recipes!

DAIRY-FREE PUMPKIN BREAD

Dairy-Free Pumpkin Bread image

Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs
⅓ cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Steps:

Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

DAIRY-FREE & GLUTEN-FREE PUMPKIN BREAD

Dairy-Free & Gluten-Free Pumpkin Bread image

Moist, tender, and full of flavor, this pumpkin bread is scrumptious for everyone - and just happens to be both gluten-free and dairy-free.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 13

Ingredients

1 cup 125 g brown rice flour
1 cup 100 g almond flour
1/2 cup dark brown sugar
1/2 cup coconut sugar (can substitute dark brown sugar, but I highly recommend the coconut sugar for amazing flavor)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup melted coconut oil (can substitute melted butter for dairy version)
1 cup pumpkin puree - canned or homemade
3 large eggs
3 tablespoons raw unsalted pepitas (pumpkin seeds (optional))

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.
In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.
Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).
Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.

Tips:

Use high-quality pumpkin puree. Fresh or canned pumpkin puree will give your bread the best flavor. If using canned puree, make sure it's 100% pumpkin and not pumpkin pie filling, which contains added sugar and spices.
Don't overmix the batter. Overmixing can make the bread tough. Mix just until the ingredients are combined.
Let the bread cool completely before slicing. This will help the bread set and prevent it from crumbling.
Serve with your favorite toppings. Pumpkin bread is delicious on its own, but it's also great with a dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of cinnamon sugar.

Conclusion:

This dairy-free pumpkin bread is a delicious and easy-to-make fall treat. It's perfect for breakfast, lunch, or a snack. With its moist texture and warm spices, this bread is sure to be a hit with everyone who tries it. So if you're looking for a delicious and festive way to use up your leftover pumpkin puree, give this recipe a try.