Pumpkin Bread Stuffing
Prep time
Cook time
Total time
You can use a sweet pumpkin quick bread or a less sweet pumpkin yeast bread in this recipe. We like this wholesome vegan pumpkin quick bread for a delicious compromise.
Serves: 16 servings
  • 6 cups cubed dairy-free pumpkin bread (gluten-free, if needed)
  • 1 cup chopped celery
  • 1 cup dairy-free buttery spread or sticks
  • 2 cups chopped red onion
  • 3 cups sliced crimini mushrooms
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 6 tablespoons vegetable broth, or as needed
  • ½ cup chopped walnuts (optional)
  • ½ cup dried cranberries (optional)
  1. Spread the bread cubes on a baking sheet, and let them dry overnight. Or you can bake them in a 250ºF oven until dry, about 1 hour.
  2. Preheat your oven to 375ºF and grease a 2-quart baking dish.
  3. Melt the buttery spread in a large skillet over medium heat. Add the celery and onion and saute for about 10 minutes. Add the mushrooms and saute for about 8 minutes, or until tender. Season with the rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, walnuts (if using), and cranberries (if using). Add enough broth to moisten the bread.
  4. Transfer the bread mixture to your prepared dish and cover it with aluminum foil.
  5. Bake for 40 minutes. Remove the foil and bake for 10 minutes, or until the top is crisp.
  6. Let cool briefly, but serve warm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pumpkin-bread-stuffing