Best Dairy-Free Pumpkin Bread
 
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Everyone has their own riff on pumpkin bread. This is my favorite way to adapt the classic Libby's pumpkin bread recipe. It's a large batch, to use the full can of pumpkin, but it halves easily if you only want to bake one loaf. I usually make the basic recipe, but have some fun topping and add-in options in the notes if you want to mix things up! Please read the ingredient and recipe tips in the post above for best results and for ingredient substitution options.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 (9x5) loaves or 6 (5x3) loaves
Ingredients
  • 3½ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 (15-ounce) can pumpkin puree
  • 1½ cups sugar
  • 1 cup packed brown sugar
  • 1 cup oil
  • ⅔ cup water
  • 4 eggs
Instructions
  1. Preheat your oven to 350°F. Grease two 9x5-inch loaf pans or six 5x3-inch mini loaf pans. Dust them with flour or line with a strip of parchment paper, like shown in the picture above.
  2. In a large bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
  3. In a large mixing bowl, beat the pumpkin, sugar, brown sugar, oil, water, and eggs with a hand mixer or stand mixer until completely emulsified. Start with the mixer on low, as this is a very liquid blend. Increase gradually to avoid splatter. Once blended, there should no longer be a layer of oil or water on the surface.
  4. Add the flour blend to the wet mixture and stir or mix on low until just combined. It's okay if some small lumps remain.
  5. Divide the batter between your prepare pans and level it out.
  6. Bake for about 60 minutes for the larger loaf pans or about 45 minutes for mini loaves. The loaves are done when a toothpick inserted in the center of a loaf comes out clean.
  7. Let the loaves cool for 15 minutes or more on a wire rack in the pans, then turn out and let cool completely before slicing.
  8. Wrap the loaves in plastic wrap to store. The flavors will develop and meld more if made a day in advance. They will keep at room temperature for a few days, or freeze for longer storage.
Notes
Pumpkin Pie Spice: A favorite is Penzeys, but good old McCormick and Simply Organic work well, too. When I don't have this spice blend, I use 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg or allspice, ¼ to ½ teaspoon ground cloves, and ¼ teaspoon ground ginger.

Cinnamon Sugar Topping: For a sweet topping, whisk 2 tablespoons sugar with 1 teaspoon ground cinnamon. Sprinkle atop the loaves before baking. Use coarse, demerara, turibinado, or coconut sugar if you want a slight crunch on top.

Streusel Topping: In a small bowl, whisk together ½ cup all-purpose flour, ½ cup brown sugar, and 1 teaspoon ground cinnamon. Add ¼ cup dairy-free buttery spread or sticks, and whisk until coarse crumbs form. Evenly sprinkle the mixture atop your loaves before baking.

Add-In Options: Add 1 cup (or more) dairy-free chocolate chips, chopped walnuts or pecans, raisins, dried cranberries, fresh cranberries (for tartness!), dried blueberries, or fresh blueberries.
Nutrition Information
Serving size: 1 slice (32 slices total) Calories: 175 Fat: 7.6g Saturated fat: 1.1g Carbohydrates: 25.5g Sugar: 14.3g Sodium: 198mg Fiber: .8g Protein: 2.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/best-dairy-free-pumpkin-bread