Non Dairy Pumpkin Bread
I started making this bread when I discovered my dad grew up eating Pumpkin Bread and Pumpkin Cream Cheese Rolls (which I haven’t yet mastered) during the holidays. Now it’s forever tied to memories of him.
Like all baked goods, we have to avoid all store-bought muffins, sweet breads, and pastries, which is why I love making my own. I can make them sweeter, or less, or give them more of a pumpkin-pie spice kick.
Non Dairy Pumpkin Bread
Sliced pumpkin bread is perfect for breakfast, lunch, an afternoon snack or a holiday potluck! And it smells absolutely amazing! If I'm not hosting and end up traveling for Thanksgiving, I usually bring two pans.
Ingredients
- 1/2 cup vegan, plant based butter melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs lightly beaten room temperature preferred
- 1 15 oz. canned pumpkin puree
- 1.5 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 cup non-dairy milk of choice
- 1 ½ teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease one 8×4 inch or 9×5 inch loaf pan
- In a medium bowl, whisk together the all-purpose flour, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugars and butter until well combined.
- Add eggs, mix until combined.
- Add in vanilla extract, milk, pumpkin puree and whisk until smooth
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared pan and bake for 45 to 55 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.
- Allow to cool at room temperature.
Notes
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- You can jazz up pumpkin bread in a lot of ways!
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- Add nuts: Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Chopped pecans or walnuts would be especially good!
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- Add seasonal fruit: Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
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- Go the chocolate route. Because everything is better with chocolate. Fold 1/2 cup non-dairy dark chocolate chips into the batter. Scatter more on top for good measure!
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- Swap the spices. I love the cinnamon, nutmeg, and allspice in this pumpkin bread recipe, but other warming spices would be wonderful here too. Substitute ground cloves for the allspice – or replace the individual spices with a tablespoon of pumpkin pie spice.
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- My Go-to Non-Dairy milks for cooking: Oat Milk is creamier and thicker than others which is generally better for cooking purposes. Coconut milk adds a sweetness to many recipes.
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- You can easily double this recipe to make two loaf pans.
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- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.
Notes:
- You can jazz up pumpkin bread in a lot of ways.
- Add nuts: Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Chopped pecans or walnuts would be especially good!
- Add seasonal fruit: Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
- Go the chocolate route. Because everything is better with chocolate. Fold 1/2 cup non-dairy dark chocolate chips into the batter. Scatter more on top for good measure!
- Swap the spices. I love the cinnamon, nutmeg, and allspice in this pumpkin bread recipe, but other warming spices would be wonderful here too. Substitute ground cloves for the allspice, or replace the individual spices with a tablespoon of pumpkin pie spice.
- My Go-to Non-Dairy milks for cooking: Oat Milk is creamier and thicker than others which is generally better for cooking purposes. Coconut milk adds a sweetness to many recipes.
- You can easily double this recipe to make two loaf pans.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.