Sweet Dairy-Free Pumpkin Bread
Prep time
Cook time
Total time
Olive oil lends richness to this delicious loaf. But if you run out, don't worry, you can substitute another baking oil in a pinch!
Recipe type: Dessert
Cuisine: American
Serves: 3 small loaves
  • 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
  1. Preheat your oven to 350ºF. Spray three 7x3-inch loaf pans bread pans with olive oil cooking spray.
  2. In a large bowl, mix together pumpkin puree, eggs, olive oil, molasses, vanilla water, and sugars until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  5. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
This recipe is reprinted with permissions from the cookbook Olive Oil Desserts.
Nutrition Information
Serving size: 1 slice (8 slices per loaf) Calories: 220 Fat: 6.6g Saturated fat: 1.1g Carbohydrates: 38.8g Sugar: 23.7g Sodium: 265mg Fiber: 1.1g Protein: 3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-pumpkin-bread-nut-free-soy-free