Pumpkin Bread Stuffing


This unique pumpkin bread stuffing recipe has a deliciously rich and sweet flavor from the bread. But it’s complimented by classic savory stuffing ingredients. You can use a pumpkin yeast bread for less sweet, enjoy my healthy vegan pumpkin quick bread, or choose a gluten-free loaf, if needed.

Pumpkin Bread Stuffing Recipe - a sweet & savory spin on a classic (dairy-free, vegan, optionally gluten-free and nut-free)

Special Diet Notes: Pumpkin Bread Stuffing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian.

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.

More Stuffing Recipes

Cranberry Pecan Multi-Grain Stuffing (optionally vegan, gluten-free & soy-free)

Cranberry Pecan Multi-Grain Stuffing

Versatile Vegan Stuffing (vegan, optionally gluten-free & allergy-friendly)

Vegan Stuffing Recipe - A basic, versatile side dish for Thanksgiving and beyond

Slow Cooker Sausage Stuffing (optionally vegan, gluten-free & allergy-friendly)

Slow Cooker Sausage Stuffing Recipe (Dairy-free w/ Options for Vegan, Gluten-free, and more)

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: