Dairy Free Pumpkin Bread
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.
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Servings: 1 loaf
Calories: 1675kcal
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
Serving: 1g | Calories: 1675kcal | Carbohydrates: 259g | Protein: 38g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 25g | Trans Fat: 8g | Cholesterol: 329mg | Sodium: 2025mg | Potassium: 956mg | Fiber: 14g | Sugar: 74g | Vitamin A: 33555IU | Vitamin C: 9mg | Calcium: 1085mg | Iron: 17mg