Best 2 Dairy Free Pumpkin Bread Recipes

Are you a fan of the delectable fall flavors of pumpkin bread but restricted by dairy allergies or vegan dietary preferences? Look no further! Embark on a culinary adventure with us as we delve into the world of dairy-free pumpkin bread recipes. Discover how simple substitutions can transform your favorite treat into a guilt-free indulgence while maintaining its moist, fluffy texture and irresistibly rich taste. Whether you're a seasoned baker or a novice cook, our carefully curated selection of recipes will provide you with step-by-step guidance, ensuring success in crafting the perfect dairy-free pumpkin bread. Let's unveil the secrets to creating a wholesome and delectable masterpiece that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

DAIRY-FREE PUMPKIN BREAD

Dairy-Free Pumpkin Bread image

Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs
⅓ cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Steps:

Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

DAIRY-FREE & GLUTEN-FREE PUMPKIN BREAD

Dairy-Free & Gluten-Free Pumpkin Bread image

Moist, tender, and full of flavor, this pumpkin bread is scrumptious for everyone - and just happens to be both gluten-free and dairy-free.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 13

Ingredients

1 cup 125 g brown rice flour
1 cup 100 g almond flour
1/2 cup dark brown sugar
1/2 cup coconut sugar (can substitute dark brown sugar, but I highly recommend the coconut sugar for amazing flavor)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup melted coconut oil (can substitute melted butter for dairy version)
1 cup pumpkin puree - canned or homemade
3 large eggs
3 tablespoons raw unsalted pepitas (pumpkin seeds (optional))

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.
In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.
Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).
Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.

Tips:

Use gluten-free flour for a gluten-free version of this bread.
Add chopped nuts, raisins, or dried cranberries for extra flavor and texture.
For a sweeter bread, increase the amount of maple syrup or brown sugar.
If you don't have a loaf pan, you can bake the bread in a greased 9x13 inch baking dish.
To test if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.

Conclusion:

This dairy-free pumpkin bread is a delicious and moist treat that is perfect for fall. It is easy to make and can be enjoyed by people with dairy allergies or lactose intolerance. With its warm spices and rich pumpkin flavor, this bread is sure to be a hit at your next gathering.