For many people, pumpkin cravings set in when those jack o’lanterns first begin to appear, but for me, it isn’t until after Halloween that I catch the pumpkin bug. In my book, November 1st is the “official” beginning to the holiday season and if there was one food that I would equate to the holidays, it would be dairy-free pumpkin bread.
Every year my mom churned out dozens of mini pumpkin loaves to gift to friends and family. Our house (and freezer) were always filled with these little sweet bundles. Nonetheless, I do not have a classic dairy-free pumpkin bread recipe that I rely on year after year. Instead, I jump around testing whichever recipe catches my eye.
First up on this year’s list is the pumpkin bread from Micki Sannar, author of Olive Oil Desserts. Micki forgoes the use of milk and butter in her dairy-free pumpkin bread, but it’s so moist and sweet, you just may want to bake a double batch!
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- ⅔ cup pure olive oil
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- ⅔ cup water
- 2 cups white sugar
- 1 cup brown sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Preheat your oven to 350ºF. Spray three 7x3-inch loaf pans bread pans with olive oil cooking spray.
- In a large bowl, mix together pumpkin puree, eggs, olive oil, molasses, vanilla water, and sugars until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.