Feel that? That’s the feeling of FALL! And what better way to embrace the season than with a quick & easy dairy-free pumpkin bread recipe.
I make this pumpkin bread at least a dozen times a season. But I don’t just make it in the fall…
Unpopular opinion but pumpkin bread can be enjoyed year-round. All you need is a can of pumpkin puree, and whenever that cozy feeling strikes, you can whip up a batch of soft, spiced pumpkin bread.
Quick breads are underrated.
They really are! They can be made in so many flavors (for example, my Zucchini Bread Recipe) and adapted depending on the season or your mood. They can be baked and served fresh, or made when you have time and then popped in the freezer to keep on hand. They can be given as hostess gifts, travel well, and are easily shareable. And of course, as the name implies, they’re quick!
I’m writing this post in July, technically deep summer. I start to simultaneously crave more beach time (how is summer going by so fast?) and feel over the mosquitos and 100-degree weather, ready for fall. I can feel both! And so can you.
And lucky for us all, pumpkin bread can fulfill that fall longing any time of year. Bringing a bit of fall into summer. And then carrying us through alllllll the way into fall. And even winter (but I definitely am not mentally prepared to think about snow yet).
Why I always make two pumpkin breads
This recipe makes two loaves of dairy-free pumpkin bread. If you’re thinking, ‘but Rachel, I only need one’ let me tell you why I’d recommend you make two anyway.
Firstly, this pumpkin bread freezes well. That means, for about the same amount of effort as making one bread, you can make two: One for now (keep in the fridge), and one for later (keep in the freezer). That way, instead of having to make it all over again (even though it’s quick and easy), it’s already awaiting your needs in the freezer.
Secondly, is there a neighbor, friend, family member, or co-worker in your life who could use a little surprise? One of the main reasons I bake is to be able to share. Surprise someone in your life with that second pumpkin bread. Not as an exchange. Not expecting anything in return. But just to do something nice for someone you care about. How very thoughtful of you.
Thirdly, have a taste test! Make one of the pumpkin breads “plain” and the other one with chocolate chips. Chocolate chip pumpkin bread is kind of dreamy. The pools of chocolate meld so beautifully with the freshness of the pumpkin and the spice of the cinnamon.
I could go on, but let’s leave it there for now. And if you’re not convinced and you still only want to make one loaf, you do you! Simply cut the recipe ingredient quantities in half. Voila.
The ingredients
All-purpose flour: Gives the bread structure and a lighter crumb, balancing out the heartier whole wheat flour.
Whole wheat flour: Adds a nutty, slightly earthy depth and heartier texture, the thing that makes this taste like a real quick bread and not just cake.
Granulated sugar: Sweetens the batter and helps the crust turn golden as it bakes.
Brown sugar: Adds a deep, caramel-like sweetness and keeps the crumb tender thanks to its natural moisture.
Baking powder: Works alongside the baking soda to give the loaves their rise and lift.
Baking soda: The main leavener here, it also helps balance the natural acidity in the pumpkin puree and applesauce.
Salt: Sharpens the other spices and rounds out the sweetness in every slice.
Ground cinnamon: The backbone of that classic fall spice, it fills the kitchen with its scent as the bread bakes.
Pumpkin pie spice: A blend of nutmeg, ginger, and clove that layers in extra complexity alongside the cinnamon. Don’t have it? Use just nutmeg. Don’t have that? use extra cinnamon.
Vegetable oil: Keeps the crumb tender for days, since oil stays soft even when the bread is chilled.
Applesauce: Adds natural sweetness and helps keep every slice tender, working alongside the oil and pumpkin puree.
Vanilla extract: Ties all the spices together for a more complex, well-rounded flavor.
Eggs (or flax eggs): Bind the batter together and help the loaves rise properly. Flax eggs work as a simple one-to-one swap for a vegan version.
Pumpkin puree: The whole reason this tastes like fall, it adds natural sweetness, rich color, and keeps every slice soft and full of flavor.
Chocolate chips (optional): Melt into little pockets throughout the loaf, turning this from a classic pumpkin bread into something closer to dessert. My favorite dairy-free chocolate chips are Trader Joe’s brand. For vegan, Wegman’s store brand, or check labels for other options in your store.
Turbinado sugar (optional): Sprinkled on top before baking for a light, crunchy, shimmery crust.
Subs, swaps, FAQ
- Dairy-free: Make the recipe as written.
- Vegan or egg-free: Sub flax eggs for the regular eggs (1 tbsp ground flaxseed plus 3 tbsp water per egg, let sit 5 minutes before using).
- Gluten-free: Swap in King Arthur Measure for Measure Gluten-Free Flour for all the flour in the recipe.
- Can I use fresh pumpkin instead of canned puree? Yes, just make sure it’s well-drained, homemade puree tends to hold more water than canned, and extra liquid can make the loaves dense.
- Can I make this into muffins instead of loaves? Yes, this batter works well as muffins, just reduce the bake time to about 20-25 minutes and check for doneness with a toothpick.
- Why does this recipe use both baking soda and baking powder? The baking soda helps balance the natural acidity in the pumpkin puree and applesauce, while the baking powder gives the loaves extra lift.
- Can I freeze this pumpkin bread? Yes, wrap cooled loaves tightly and freeze for 3-6 months. Thaw at room temperature before slicing.
Baking tools & equipment I use to make dairy-free pumpkin bread:
- Kitchen scale: I bake everything by weight for accuracy and fewer dishes.
- 9×5 inch loaf pan: Wilton pans are generally high quality and made without PFAS. Get two. They’ll last forever.
- Pyrex glass mixing bowls: I use these for everything.
- Rubber spatula: For scraping the bowl clean and folding ingredient together.
- Gluten-free flour blend: I use and recommend King Arthur or Bob’s Red Mill measure-for-measure gluten-free flour for consistent results.
- Wire cooling rack: Allows air to circulate underneath the pan so the loaves cool evenly. This is the one I have, great for when you bake multiple things or have more than 1 pan to cool at the same time.
Want a quick resource with what vegan and gluten-free ingredients to use? I put together this free guide with all my favorites, the ones I use every day. Once you have the essentials, you can bake anything that you (or those around you) are craving.
Note: Some links in this post are affiliate links, meaning I may earn a small commission if you make a purchase, at no additional cost to you, which helps support my small business.
Let’s bake!
Share your bakes on Instagram and TikTok and tag @fetchinggoodie, I love to see and share what you make! And join the Goodies community so you never miss a recipe.
More fall recipes
Quick & Easy Dairy-Free Pumpkin Bread | Vegan & Gluten-Free Options
Description
This dairy-free pumpkin bread is quick, moist, and full of fall spice, ready in one bowl. Makes two loaves, with vegan and gluten-free swaps.
Ingredients
Instructions
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Preheat your oven to 350˚F. Grease two 9×5-inch loaf pans with non-stick cooking spray, or line with parchment paper. Set them aside.
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In a large bowl, mix together all of the dry ingredients: all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Use a whisk to mix them together.
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Add in the vegetable oil, applesauce, eggs (or flax eggs), vanilla extract, and pumpkin puree. Use the whisk to gently mix together until just combined. Switch to a rubber spatula when the batter feels thick.
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Pour the batter into the two prepared pans. I typically will place each pan on my kitchen scale and weigh in the batter, so that they are even. Or, eyeball it.
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If you want to make one with chocolate chips and one without: pour the batter from the mixing bowl into one pan. Then, add the chocolate chips into the remaining batter in the bowl. Then pour that batter into the other pan. Sprinkle some chocolate chips on top as well for an extra fetching look.
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Sprinkle the tops with turbinado sugar for a lovely texture and lightly sweet crunch.
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Place the baking pans onto a sheet pan to catch any drips and to make handling easier. Then place into the oven and bake for 55-60 minutes. You can test for doneness by (1) inserting a toothpick near the center of the bread. It's done if the toothpick comes out clean, not gooey, or (2) the top looks set and when you press your finger lightly on top, the loaf lightly springs back.
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Remove the loaves from the oven and allow them to cool in the pans for about 10 minutes.
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Then, remove the breads from the pans by lifting them out with the parchment paper.
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You now have two options: (1) Slice gently and serve warm, yum, or (2) allow them to cool completely, also yum.
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Then slice and serve, or store them in an airtight container (large tupperware, foil, or a ziplock bag) until you're ready to serve. The breads can also be placed in the freezer for 3-6 months. To freeze, place in a freezer ziplock bag.
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Happy baking!
Note
- I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (e.g. 198 grams per cup of sugar, rather than 1 cup of sugar). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is also fine. Do whatever is most convenient for you.
- For gluten-free, swap in King Arthur Measure-for-Measure Gluten-Free flour.
- If you don't have parchment paper, spray the loaf pans well with non-stick cooking spray. After the loaves cook, run a knife around the edges of the pan to loosen the bread from the sides, then flip the loaves out of the pan and into a cooling rack.
