Pumpkin Bread Stuffing Recipe (Dairy-free & optionally Vegan)

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.

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

15 mins

Cook time

70 mins

Total time

1 hour 25 mins

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.

Author: Reader Submission

Serves: 16 servings

Ingredients

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)

Instructions

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.
Preheat your oven to 375ºF and grease a 2-quart baking dish.
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.
Transfer the bread mixture to your prepared dish and cover it with aluminum foil.
Bake for 40 minutes. Remove the foil and bake for 10 minutes, or until the top is crisp.
Let cool briefly, but serve warm.