Description
Moist, flavorful, and perfectly spiced, this easy dairy-free pumpkin bread is a comforting fall favorite. Made without any dairy ingredients, it’s a simple recipe that combines warm spices and pumpkin puree for a deliciously moist texture and sweet aroma.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a standard loaf pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, brown sugar, vegetable oil, and eggs. Whisk these together until the mixture is smooth and uniform.
- Add Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix to maintain a tender crumb.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan. Place it in the oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached.
- Cool: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before slicing to ensure clean, even pieces.
Notes
- For extra flavor and texture, fold in chocolate chips or chopped nuts into the batter before baking.
- Store leftover bread in an airtight container at room temperature for up to 4 days to maintain freshness.
- This bread freezes well—wrap tightly and freeze for up to 3 months.
- If you want a dairy-free and nut-free option, use vegetable oil as specified and avoid any nut additions.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American
