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–+ servings
pumpkin bread without dairy

Dairy Free Pumpkin Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices

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

For a healthier twist, you can substitute half of the all-purpose flour with almond flour. If you prefer a sweeter bread, consider adding 1/4 cup of brown sugar to the wet ingredients. This bread stores well; wrap it tightly and keep it at room temperature for up to three days or refrigerate it for up to a week.
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