Imagine the aroma of warm spices filling your kitchen as this Dairy Free Pumpkin Bread bakes to perfection.
It’s a simple, yet comforting treat that’s not only easy to make but also a delightful indulgence for any occasion.
Watch as the velvety pumpkin puree and aromatic spices transform into a moist, flavorful loaf.
Let’s bring this cozy, autumn-inspired bread to life and enjoy its deliciousness together!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 loaf pan
- 1 wire rack
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Dairy Free Pumpkin Bread, follow this timeline:
Reading & Preparation (10 minutes):
- Read the Recipe (5 minutes): Start by carefully reading through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Gather Ingredients & Equipment (5 minutes): Collect all ingredients and equipment listed in the recipe, guaranteeing everything is measured and ready for use.
Prep Work (15 minutes):
- Preheat Oven (1 minute): Preheat your oven to 350°F (175°C).
- Grease Loaf Pan (2 minutes): Grease the loaf pan to prevent sticking.
- Mix Dry Ingredients (4 minutes): In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients (4 minutes): In a medium mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, almond milk, eggs, and vanilla extract.
- Combine Ingredients (4 minutes): Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
Cooking (55 minutes):
1. Bake (55 minutes): Pour the batter into the prepared loaf pan, spread it evenly, and bake in the preheated oven. Use this time to clean up your preparation area.
Cooling (10 minutes):
1. Initial Cooling (10 minutes): Once the bread is baked, remove it from the oven and let it cool in the pan for 10 minutes.
Final Steps:
1. Transfer to Wire Rack (1 minute): Move the bread to a wire rack to cool completely before slicing and serving.
This timeline guarantees you efficiently utilize each moment, from preparation to baking and cooling, allowing you to multitask by cleaning during baking time.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a medium mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, almond milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Serving Tips
- Warm Spiced Tea: Pair the pumpkin bread with a cup of warm spiced tea for a cozy and comforting treat.
- Nut Butter Spread: Serve slices with a generous spread of almond or peanut butter for added protein and richness.
- Fresh Fruit: Accompany the bread with a side of fresh fruit, such as apple slices or berries, for a revitalizing contrast.
- Dairy-Free Yogurt: Enjoy a slice with a dollop of dairy-free yogurt for a creamy and balanced breakfast or snack.
- Coconut Whipped Cream: Top each slice with a dollop of coconut whipped cream for a touch of indulgence.
Storage
To store dairy-free pumpkin bread, wrap it tightly.
Keep it at room temperature for up to three days or refrigerate for up to a week to maintain freshness.
Freezing
To freeze dairy-free pumpkin bread, wrap it tightly in plastic wrap or aluminum foil.
Then, place it in an airtight container or freezer bag.
It will last up to three months.
Reheating
To reheat dairy-free pumpkin bread, wrap slices in foil and warm in a preheated oven at 300°F (150°C) for 10 minutes.
Alternatively, microwave individual slices for 15-20 seconds.
Final Thoughts
Dairy-free pumpkin bread isn’t only a delicious treat but also a healthier alternative for those who avoid dairy.
Its moist texture and warm spices make it perfect for the fall season.
The recipe is simple and accessible, requiring minimal equipment and ingredients.
Plus, with tips for customization and storage, this bread can easily fit into your dietary preferences and lifestyle.
Enjoy a slice with your morning coffee or as an afternoon snack. It’s sure to become a favorite in your household.
Frequently Asked Questions
Can I Use a Different Type of Oil Instead of Coconut Oil?
Absolutely, you can swap coconut oil for another type like vegetable or canola oil. It’ll still bring moisture and richness to your baked goods. Just make sure to use the same amount for best results. Enjoy baking!
Is It Possible to Make This Recipe Gluten-Free?
Absolutely, you can make it gluten-free! Swap both flours for 1:1 gluten-free baking flour. Confirm it includes xanthan gum for the best texture. You’ll enjoy a delicious, moist bread without compromising on taste or quality!
Can I Add Nuts or Chocolate Chips to the Batter?
Absolutely, you can toss in nuts or chocolate chips! They’ll add a delightful crunch or sweet surprise to each bite. Just fold them into the batter before baking, and enjoy the irresistible flavor boost!
What Is the Nutritional Information for Each Slice?
You’re curious about the nutritional content, right? Each slice of this delightful bread has roughly 200 calories, 10g of fat, 26g of carbs, and 4g of protein. It’s a tasty, guilt-free treat you’ll love!
How Can I Make This Bread Vegan?
To make this bread vegan, swap the eggs with flax eggs and guarantee the maple syrup is certified vegan. You’ll create a delightful, plant-based loaf that’s perfect for sharing or savoring solo. Enjoy your baking adventure!
Dairy Free Pumpkin Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Loaf pan
- 1 Wire rack
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a medium mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, almond milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
Notes
