Go Back
–+ servings
dairy-free-pumpkin-bread-recipe

Dairy-Free Pumpkin Bread

This dairy-free pumpkin bread is moist, flavorful, and perfect for fall. It's easy to make and great for breakfast or a snack.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Pumpkin Puree
  • 2 cups All-Purpose Flour
  • 1 cup Sugar
  • ½ cup Vegetable Oil
  • 2 large Eggs
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, and eggs until smooth.
  3. In another bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

Keywords

Dairy-free, Pumpkin Bread
Tried this recipe?Let us know how it was!