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As the leaves change and the air becomes crisp, there’s nothing quite like the comforting aroma of pumpkin bread wafting through the kitchen.
This beloved fall treat is perfect for breakfast, snacks, or even dessert, and with so many variations to explore, it’s easy to make it a staple in your home.
But what if you’re looking for a dairy-free option?
Whether you have dietary restrictions, allergies, or simply want to enjoy a healthier version of this classic, we’ve got you covered!
In this article, we’ll share 25+ delicious dairy-free pumpkin bread recipes that cater to various tastes and preferences.
From rich and moist loaves to lighter, healthier variations, these recipes are sure to delight everyone in your family.
So grab your mixing bowls and pumpkin puree, and let’s dive into the wonderful world of dairy-free pumpkin bread!
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25+ Irresistible Dairy-Free Pumpkin Bread Recipes For Fall
With these 25+ dairy-free pumpkin bread recipes, you’ll never run out of ways to enjoy this seasonal favorite.
Each recipe is not only simple to prepare but also bursting with flavor, making them perfect for sharing with friends and family.
Whether you prefer the classic flavors or want to try something new, there’s a dairy-free pumpkin bread recipe here for everyone.
So go ahead, embrace the spirit of fall, and fill your home with the delightful scents of baking pumpkin bread.
Classic Dairy-Free Pumpkin Bread
This classic dairy-free pumpkin bread is a staple for fall baking. Made with pure pumpkin puree and a blend of spices, it delivers the cozy taste of autumn in every bite. Unlike traditional recipes that often rely on butter or milk, this version is entirely dairy-free, allowing the natural flavors of pumpkin and cinnamon to shine. Whether you enjoy it warm with a cup of tea or save it for breakfast the next morning, this recipe will become a household favorite.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup almond milk (or any dairy-free milk of choice)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, almond milk, and eggs until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined (avoid over-mixing to keep the bread tender).
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This classic dairy-free pumpkin bread is moist, flavorful, and ideal for fall gatherings. Each bite is a perfect blend of pumpkin, cinnamon, and warm spices, making it an irresistible treat for family and friends. The easy-to-follow recipe and wholesome ingredients make it a great addition to your dairy-free baking repertoire.
Dairy-Free Pumpkin Pecan Bread
This dairy-free pumpkin pecan bread combines the best of autumn with the comforting taste of pumpkin and the delightful crunch of pecans. Perfectly spiced and rich with pumpkin flavor, the pecans add a nutty richness that pairs beautifully with the warm spices. The result is a textured, slightly nutty bread that is soft on the inside and perfect for cozy breakfasts or midday snacks.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 cup avocado oil (or olive oil)
- 1/4 cup coconut milk (or another dairy-free milk of choice)
- 2 large eggs
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, oil, coconut milk, and eggs until smooth.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- Slowly fold the dry ingredients into the wet mixture until just combined, then gently fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This pumpkin pecan bread is a perfect fall treat that brings together the creamy taste of pumpkin and the satisfying crunch of pecans, making each slice a textured delight. The blend of warm spices and nutty flavors creates a truly comforting loaf that will be popular with anyone looking for a seasonal, dairy-free option.
Vegan Chocolate Chip Pumpkin Bread
This vegan chocolate chip pumpkin bread is a perfect balance of rich, chocolatey goodness and wholesome pumpkin flavor. With no eggs or dairy, this recipe caters to both vegan and dairy-free diets, while the addition of chocolate chips brings an extra layer of indulgence. Great as a dessert or a sweet snack, each slice is moist and loaded with melty chocolate, perfect for satisfying your autumnal sweet tooth.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup cane sugar
- 1/4 cup coconut oil, melted
- 1/4 cup applesauce
- 1/4 cup almond milk (or any dairy-free milk)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, sugar, melted coconut oil, applesauce, almond milk, and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture and gently stir until just combined (do not over-mix). Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (chocolate chips will make it slightly gooey).
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.
This vegan chocolate chip pumpkin bread is rich, moist, and deliciously spiced, making it a wonderful dairy-free and vegan dessert for autumn. The melty chocolate chips create an irresistible contrast to the pumpkin flavor, giving you a delightful blend of sweetness and warmth in every bite. It’s a simple recipe that’s sure to become a seasonal favorite.
Dairy-Free Pumpkin Banana Bread
This dairy-free pumpkin banana bread is a match made in autumn heaven, combining the best of both pumpkin and banana. The banana adds natural sweetness and moisture, while the pumpkin brings a rich, creamy texture and seasonal flavor. This recipe is easy to make and fills your kitchen with warm aromas, making it perfect for breakfast, brunch, or a cozy snack.
Ingredients
- 1 cup pumpkin puree
- 2 ripe bananas, mashed
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 cup coconut oil, melted
- 1/4 cup almond milk (or any dairy-free milk)
- 2 large eggs (or flax eggs for vegan option)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, mashed bananas, coconut sugar, melted coconut oil, almond milk, and eggs until smooth.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This pumpkin banana bread is a delicious twist on traditional pumpkin bread. The natural sweetness from the bananas pairs beautifully with the earthy pumpkin and warm spices, creating a moist and flavorful loaf that’s dairy-free and easy to enjoy for any occasion.
Dairy-Free Pumpkin Apple Bread
With chunks of fresh apple and a rich pumpkin base, this dairy-free pumpkin apple bread is a fall delight that combines both flavors in a perfectly spiced loaf. The apples add a hint of sweetness and a soft, slightly crunchy texture, making every bite interesting and delicious. This recipe is perfect for those who love the combination of pumpkin and fruit and want a dairy-free bread that’s both hearty and flavorful.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup olive oil (or another dairy-free oil)
- 1/4 cup almond milk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 medium apple, peeled and diced (such as Honeycrisp or Granny Smith)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix together the pumpkin puree, sugars, oil, almond milk, and eggs until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the diced apple.
- Pour the batter into the prepared loaf pan and level the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin apple bread combines the creamy taste of pumpkin with fresh, juicy apples for a deliciously unique fall treat. The spices perfectly complement the natural flavors, making this dairy-free bread ideal for cozy mornings or a sweet afternoon snack.
Dairy-Free Maple Pumpkin Bread
For those who love a hint of maple sweetness, this dairy-free maple pumpkin bread is a fantastic autumnal twist. The maple syrup adds a caramelized flavor that pairs beautifully with pumpkin, while the cinnamon and nutmeg enhance the seasonal warmth. This loaf is wonderfully moist and subtly sweet, making it perfect for breakfast, dessert, or a treat to share with family and friends.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 1/3 cup avocado oil
- 1/4 cup almond milk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, coconut sugar, avocado oil, almond milk, and eggs until smooth.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This maple pumpkin bread combines the natural sweetness of maple syrup with the richness of pumpkin, creating a uniquely comforting dairy-free loaf. Each bite is soft, flavorful, and filled with warm spices, making it the perfect addition to your seasonal baking list. This easy recipe will quickly become a fall favorite.
Dairy-Free Pumpkin Chocolate Chip Bread
This dairy-free pumpkin chocolate chip bread is a delightful fusion of warm pumpkin spices and sweet chocolate. The chocolate chips add a rich, decadent touch to each slice, perfectly balancing the earthy pumpkin flavor. Ideal for breakfast, dessert, or an afternoon treat, this bread will satisfy chocolate lovers and pumpkin fans alike.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup coconut sugar (or brown sugar)
- 1/3 cup avocado oil (or another dairy-free oil)
- 1/4 cup almond milk (or any dairy-free milk)
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, avocado oil, almond milk, and eggs until smooth.
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Fold in the dairy-free chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This pumpkin chocolate chip bread combines the creamy, earthy flavor of pumpkin with bursts of chocolate in every bite. The result is a perfectly moist, dairy-free loaf that’s sure to impress. Each slice offers a sweet treat with just the right amount of spice, making it a wonderful choice for chilly fall days.
Dairy-Free Pumpkin Spice Streusel Bread
For a little extra crunch and texture, this dairy-free pumpkin spice streusel bread is topped with a cinnamon-sugar crumb. The streusel adds a bakery-style touch to each slice, making it feel extra special. The warm spices and subtle sweetness make this bread perfect for sharing with family and friends.
Ingredients
For the Bread:
- 1 cup pumpkin puree
- 3/4 cup coconut sugar
- 1/4 cup olive oil
- 1/4 cup almond milk
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 2 tbsp coconut oil, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, olive oil, almond milk, and eggs until smooth.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Fold the dry ingredients into the wet mixture until just combined.
- For the streusel, mix the flour, coconut sugar, and cinnamon. Stir in the melted coconut oil until crumbly.
- Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
This pumpkin spice streusel bread brings a wonderful texture with its sweet, crumbly topping. It’s a showstopper for gatherings and adds a hint of crunch with every bite, creating a delightful contrast to the soft, spiced pumpkin base. This dairy-free recipe will become a favorite for those seeking a little extra flair in their pumpkin bread.
Dairy-Free Pumpkin Pecan Bread
This dairy-free pumpkin pecan bread combines the warmth of pumpkin with the nutty crunch of pecans, making it a cozy, autumnal treat. The pecans add texture and richness, complementing the spices and pumpkin for a well-rounded, satisfying loaf. Perfect for snacking, breakfast, or gifting, this bread is both flavorful and wholesome.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1/4 cup almond milk
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chopped pecans, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, almond milk, and eggs until well combined.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and sprinkle additional pecans on top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
The addition of pecans in this pumpkin bread brings a delightful crunch and nutty depth that pairs wonderfully with the pumpkin and spices. This dairy-free pumpkin pecan bread is as comforting as it is satisfying, making it the perfect choice for cozy fall mornings or as a thoughtful homemade gift.
Dairy-Free Pumpkin Walnut Bread
This dairy-free pumpkin walnut bread is packed with earthy, nutty flavor and subtle spice, creating a deliciously textured and wholesome loaf. The walnuts add a satisfying crunch to every bite, balancing the soft pumpkin base with an added layer of richness. Great for breakfast or an on-the-go snack, this bread is a nourishing fall favorite.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup coconut sugar (or brown sugar)
- 1/3 cup coconut oil, melted
- 1/4 cup almond milk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup chopped walnuts, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, almond milk, and eggs until smooth.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, and cloves.
- Fold the dry ingredients into the wet mixture until just combined. Stir in the chopped walnuts.
- Pour the batter into the prepared loaf pan and sprinkle extra walnuts on top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This pumpkin walnut bread is a hearty, dairy-free option that brings a delightful texture with each bite. The crunchy walnuts complement the soft pumpkin flavor, making this loaf both filling and flavorful. It’s a versatile choice for fall that can be enjoyed any time of day.
Dairy-Free Pumpkin Cranberry Bread
For a tart and sweet twist, this dairy-free pumpkin cranberry bread combines the classic taste of pumpkin with bursts of tangy cranberries. The cranberries add a lovely pop of color and flavor, making this bread as visually appealing as it is delicious. It’s perfect for holiday gatherings, breakfast, or as a festive gift.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup coconut sugar (or brown sugar)
- 1/3 cup avocado oil (or other neutral oil)
- 1/4 cup almond milk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup fresh or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, avocado oil, almond milk, and eggs until smooth.
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- Fold the dry ingredients into the wet mixture until just combined. Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
The tangy cranberries in this pumpkin bread add a festive twist, making it a wonderful choice for fall and winter. This dairy-free loaf is flavorful and beautifully balanced, with the tartness of the cranberries contrasting nicely against the sweet, spiced pumpkin. It’s a perfect addition to any holiday spread.
Dairy-Free Pumpkin Coconut Bread
This unique dairy-free pumpkin coconut bread brings a tropical twist to classic pumpkin bread. With shredded coconut folded into the batter, each slice has a slight chewiness and a delightful coconut flavor that complements the pumpkin and spices. It’s a perfect choice for those who enjoy combining familiar fall flavors with a hint of the exotic.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil
- 1/4 cup almond milk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 cup shredded unsweetened coconut, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, almond milk, and eggs until smooth.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and ginger.
- Fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and sprinkle extra shredded coconut on top for garnish.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
This pumpkin coconut bread is a tropical twist on the classic fall loaf, with shredded coconut adding texture and a hint of exotic sweetness. The combination of pumpkin and coconut creates a dairy-free treat that’s both unique and satisfying, making it an exciting addition to any pumpkin bread collection.
Dairy-Free Pumpkin Gingerbread Bread
This dairy-free pumpkin gingerbread bread is a warm and spicy twist on classic pumpkin bread. Infused with fresh ginger and warm spices, it delivers a zesty flavor that perfectly complements the rich pumpkin. Ideal for a cozy breakfast or as a festive dessert, this bread is sure to become a favorite in your fall baking repertoire.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup molasses
- 1/3 cup melted coconut oil
- 1/4 cup almond milk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the pumpkin puree, coconut sugar, molasses, melted coconut oil, almond milk, and eggs. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
This pumpkin gingerbread bread combines the familiar warmth of pumpkin with the lively zing of ginger and spices, creating a truly comforting loaf. It’s perfect for chilly mornings or as a delightful addition to your holiday gatherings. The rich flavors and moist texture make it a memorable treat that will have everyone coming back for seconds.
Dairy-Free Pumpkin Zucchini Bread
This dairy-free pumpkin zucchini bread is a wonderful way to sneak in some extra veggies while enjoying the flavors of fall. The addition of shredded zucchini keeps the bread incredibly moist and tender, while the pumpkin brings a lovely depth of flavor. It’s perfect for breakfast or an afternoon snack, making it a guilt-free indulgence.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil
- 1/4 cup almond milk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup shredded zucchini (excess moisture squeezed out)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, almond milk, and eggs until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded zucchini.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
This pumpkin zucchini bread is a fantastic way to enjoy the flavors of the season while incorporating healthy ingredients. The moisture from the zucchini enhances the bread’s tenderness, making it a delightful treat that doesn’t skimp on flavor. Whether enjoyed warm with a drizzle of maple syrup or as a snack throughout the day, this dairy-free bread is sure to please.
Dairy-Free Pumpkin Apple Bread
This dairy-free pumpkin apple bread marries the sweet, spiced flavor of pumpkin with the crisp freshness of apples, resulting in a moist and flavorful loaf. The apples add natural sweetness and a lovely texture, making this bread perfect for breakfast, brunch, or dessert. This recipe is a great way to utilize seasonal produce and enjoy a delightful treat.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1/4 cup almond milk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 apple, peeled and diced (about 1 cup)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, almond milk, and eggs until smooth.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the diced apple.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
This pumpkin apple bread is a delightful combination of flavors and textures, with sweet apples enhancing the pumpkin’s natural richness. It’s perfect for autumn gatherings or simply enjoying at home with a warm cup of tea or coffee. The moistness from the pumpkin and apples ensures that every bite is satisfying, making this dairy-free bread a true seasonal delight.
Note: More recipes are coming soon!