Dairy-free Pumpkin Bread
An easy, one-bowl dairy-free pumpkin bread recipe full of cinnamon, nutmeg, and pumpkin flavor, which is perfect for Fall baking!
Servings: 10 slices
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup olive oil (or avocado oil)
- 1/3 cup water
Instructions
- Preheat the oven to 350 F. Make sure the oven rack is in the middle of oven. Grease a 9x5 inch loaf tin and line with parchment paper.
- In a large bowl, mix the flour, sugar, baking soda, salt, nutmeg, and cinnamon together. Make a well in the bowl and add the eggs, pumpkin puree, olive oil and water.
- Mix with a fork until there is an even consistency.
- Pour the pumpkin bread batter into the lined loaf tin and bake for 50-60 minutes. The bread is done when you can stick a toothpick or a knife into it and it comes out clean with only a few crumbs.
Notes
- Make sure to use a good quality pumpkin puree. Don't use pumpkin pie mix.
- Don't overmix! Just mix until the pumpkin bread batter is of an even consistency.
- How to store: Cover the pumpkin bread with a kitchen cloth and store on the kitchen counter for 2-3 days. You can also cover it in an airtight container or bag and refrigerate it for 5-6 days.
- How to freeze: Wait until the pumpkin bread is completely cooled. Then slice it and separate each slice with parchment paper and put into a freezer safe bag.
Nutrition
Calories: 293kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 241mg | Potassium: 88mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3862IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg