Easy Pumpkin Bread Recipe
If you’re a fan of cozy, fall-inspired treats but need to keep things dairy-free, this pumpkin loaf is perfect for you! It’s soft, moist, and packed with pumpkin flavor. The combination of cinnamon and pumpkin pie spice brings all the warmth of fall right into your kitchen. Plus, it’s quick to make and even easier to enjoy. This loaf is great for breakfast, a snack, or even as a little dessert!
What is a Dairy-Free Pumpkin Loaf?
A dairy-free pumpkin loaf is a delicious and moist quick bread made without any dairy products. It’s packed with warm spices, pumpkin puree, and a hint of sweetness, making it perfect for fall! This loaf is great for anyone with dairy sensitivities or those just looking for a lighter option, without sacrificing any flavor.
Why You’ll Love This Recipe
- Dairy-free: Perfect for those avoiding dairy but still want a delicious fall treat.
- Easy to make: No complicated steps or fancy equipment required.
- Moist and flavorful: Pumpkin keeps the loaf soft, while the spices make each bite full of fall flavor.
- Kid-friendly: This loaf is a hit with little ones, and you can even pack it in their lunchboxes.
Ingredients Needed
To make this yummy loaf, you’ll need common pantry ingredients like:
- All-purpose flour: This is the base of the loaf. It gives the loaf its structure and helps hold all the ingredients together. It’s a common ingredient in most baked goods.
- Baking powder and baking soda: These are both leavening agents. Baking powder and baking soda work together to make the loaf rise, giving it a light and fluffy texture. Without them, the loaf would be dense.
- Granulated sugar and brown sugar: These sugars add sweetness, but they also affect the texture. Brown sugar has molasses, which gives the loaf a rich, moist quality, while granulated sugar adds a lighter sweetness and crispness to the edges.
- Pumpkin puree: This is the star ingredient! It adds moisture, flavor, and that perfect pumpkin taste. Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Water: This adds moisture to the batter, helping the loaf stay soft and tender. It also helps mix everything smoothly.
- Vegetable oil: This keeps the loaf moist without making it too dense. It’s a great alternative to butter if you’re looking to keep the recipe dairy-free.
- Vanilla extract: A small amount of vanilla brings out the flavors of the other ingredients and adds a subtle sweetness that rounds everything out.
- Cinnamon and pumpkin pie spice: These warm spices are what make the loaf taste like fall! Cinnamon gives a deep, comforting flavor, while pumpkin
How To Make It
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and pumpkin pie spice.
- In another bowl, mix the sugar, brown sugar, pumpkin puree, water, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Easy Pumpkin Bread Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- ¼ cup water
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, water, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Recipe Success Tips
If your loaf is browning too quickly on top, cover it loosely with aluminum foil for the last few minutes of baking.
Make sure to measure your flour properly. Too much flour can make the loaf dry. Fluff up the flour before spooning it into your measuring cup and level it off with a knife.
Don’t overmix the batter. Mix until the ingredients are just combined to keep your loaf tender.
For extra flavor, you can add a handful of dairy-free chocolate chips or chopped nuts to the batter before baking.