This post may contain affiliate links which means I will get a commission if you make a purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure for details.
This dairy free pumpkin bread is as rich, moist, and delicious as the one with dairy. It’s easy, cozy, and made for fall baking.
Can’t have dairy? Don’t worry!
This recipe uses plant-based milk and vegan butter, so the fall-favorite pumpkin bread is still yours to enjoy this cozy season.
And to keep things easy, we’ll use canned pumpkin puree.
The dairy free pumpkin loaf bread bakes up moist and flavorful, great by itself or with your favorite add-ins and toppings.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox!
You can never have too many pumpkin bread recipes! Bake pumpkin bread with cream cheese for the best-smelling kitchen, or try this sneakily easy pumpkin-shaped bread.
Why You’ll Love This Dairy Free Pumpkin Bread Recipe
- This dairy free pumpkin bread is moist, flavorful, and perfect for anyone who wants a delicious pumpkin loaf without the dairy.
- Easy to make with just a few ingredients, this non dairy pumpkin bread recipe is a great option for beginners who want to start fall baking without feeling intimidated.
- Enjoy this versatile non dairy pumpkin loaf for breakfast, as a cozy snack, or even as a decadent dessert with luscious toppings!
Ingredients
Eggs – We also have a vegan pumpkin bread recipe for a dairy-free, eggless loaf!
Dairy-free butter and almond milk – Our vegan alternatives to make this dairy free pumpkin bread recipe.
Canned pumpkin puree – The star of the show, giving this healthy pumpkin bread its deliciously moist texture.
Brown sugar and maple syrup – While you can use other sweeteners, these two bring a rich, caramel-like sweetness that pairs perfectly with the spiced pumpkin flavor of the loaf.
All-purpose flour – Use the spoon and level method for accurate measurement!
Baking powder – Of course, you can’t make a “quick” bread without this ingredient.
Salt – To round out the pumpkin loaf’s flavor.
Ground cinnamon, ground nutmeg, and ground ginger – The spices are up to you! You can even use a pumpkin spice blend.
Non-stick baking spray – To keep your homemade pumpkin bread from sticking to the loaf pan.
Ingredient Substitutions For Dairy Free Pumpkin Loaf
All-purpose gluten-free flour
Want to make this non dairy pumpkin bread recipe gluten-free? Swap in an all-purpose gluten-free flour and you’re set!
Monk fruit sweetener
You can make a lighter, healthier pumpkin bread by using a monk fruit brown sugar alternative. It has zero calories compared to traditional brown sugar.
Fresh pumpkin puree
Nothing captures fall better than fresh pumpkin puree! A little more work, but it makes every slice taste even more special.
Tips For Making This Recipe
Keep the Top From Getting Too Brown
You can loosely cover your dairy free pumpkin bread with foil halfway through baking if it’s browning too quickly.
Load it Up
For a dairy free pumpkin dessert loaf, stir in goodies like mini chocolate chips, chopped pecans, or dried fruits like raisins to the batter!
Toppings to Try
This non dairy pumpkin bread is already delicious on its own, but you can also top it with cinnamon sugar or non-dairy cream cheese frosting for a decadent upgrade.
Non Dairy Pumpkin Bread Recipe FAQs
What can I substitute for butter in pumpkin bread?
This dairy free pumpkin bread recipe uses plant-based butter instead of dairy butter, but some recipes opt for a neutral vegetable oil, such as canola.
What kind of bread has no dairy in it?
French breads, such as baguettes are often dairy-free. Brioche and sandwich bread, on the other hand, usually contain milk or butter.
Why is my pumpkin bread dense?
Your dairy free pumpkin loaf might end up dense if you overmix the batter. It can also happen if moisture builds up at the bottom of the bread, so cool it in the pan for just 10 minutes before transferring it to a wire rack.
How do you know if your pumpkin bread is done?
You’ll know the pumpkin bread is ready when a toothpick in the center comes out clean or with just a few moist crumbs. Start checking around 55 minutes!
How to store pumpkin bread?
Keep your dairy-free pumpkin bread fresh in an airtight container at room temperature for 3 days, or store it in the fridge for up to a week and in the freezer for up to a month. Warm it up in the oven at 350°F for 5 minutes before serving!
More Delicious Pumpkin Recipes
I found this recipe for Pumpkin Spice Cupcakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Dairy Free Pumpkin Bread
Equipment
Ingredients
- 2 eggs, room temperature
- 1/4 cup dairy-free butter
- 1/2 cup almond milk
- 1/2 can pumpkin puree
- 1/4 cup brown sugar, packed
- 1 tbsp maple syrup
- 1 3/4 cup flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- Non-stick baking spray
Instructions
- Preheat the oven to 350°F and lightly grease a loaf pan.
- In a large bowl, whisk together the eggs, melted butter, milk, pumpkin puree, brown sugar, and maple syrup until combined.
- In a separate bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually stir the dry ingredients into the wet mixture. Do not overmix!
- Pour the batter into the prepared pan and bake for about 1 hour, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can loosely cover your dairy free pumpkin bread with foil halfway through baking if it’s browning too quickly.
- For a dairy free pumpkin dessert loaf, stir in goodies like mini chocolate chips, chopped pecans, or dried fruits like raisins to the batter!
- This non dairy pumpkin bread is already delicious on its own, but you can also top it with cinnamon sugar or non-dairy cream cheese frosting for a decadent upgrade.
Nutrition
PIN FOR LATER!
