Sweet Dairy-Free Pumpkin Bread


For many people, pumpkin cravings set in when those jack o’lanterns first begin to appear, but for me, it isn’t until after Halloween that I catch the pumpkin bug. In my book, November 1st is the “official” beginning to the holiday season and if there was one food that I would equate to the holidays, it would be dairy-free pumpkin bread.

Sweet Dairy-Free Pumpkin Bread Recipe

Every year my mom churned out dozens of mini pumpkin loaves to gift to friends and family. Our house (and freezer) were always filled with these little sweet bundles. Nonetheless, I do not have a classic dairy-free pumpkin bread recipe that I rely on year after year. Instead, I jump around testing whichever recipe catches my eye.

First up on this year’s list is the pumpkin bread from Micki Sannar, author of Olive Oil Desserts. Micki forgoes the use of milk and butter in her dairy-free pumpkin bread, but it’s so moist and sweet, you just may want to bake a double batch!

4.0 from 1 reviews
Sweet Dairy-Free Pumpkin Bread
Prep time
Cook time
Total time
Recipe and photo reprinted with permissions from the cookbook Olive Oil Desserts.
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.

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.


  1. This was by far the best recipe I have ever baked! I have been on a dairy and soy free diet for a month now due to my 4 month old having the allergy. Everything I eat passes through my milk so I have to be very careful. When I think dairy and soy free I think things wont taste as good but boy was I wrong. I have shared this with my Mom and neighbor. Now I can enjoy a holiday treat aling with everyone else:) Thank you so much for this wonderful recipe!

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  3. Can you use honey in place of molasses, and maybe a different oil (like sunflower) considering I’m not the biggest olive oil fan?

    • Yes, you can use honey (will be just a hint sweeter) or maple syrup in place of the molasses and feel free to substitute your favorite baking oil for the olive oil. It shouldn’t negatively effect the results.

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