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 Made with Olive Oil
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.
One version that I baked so many years ago was this olive oil pumpkin bread from Olive Oil Desserts by Micki Sannar. This recipe is made without any dairy alternatives – just water and olive oil. Yet, it’s perfectly moist, rich with seamless flavor, and tastes as delicious as my mom’s recipe. Which is why I’m giving this sweet dairy-free pumpkin bread recipe a big update this year!
Special Diet Notes: Sweet Dairy-Free Pumpkin Bread
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
- For egg-free and vegan pumpkin bread, try our recipes for Popular Pumpkin Bread or Healthy Pumpkin Bread.
- For vegan and gluten-free pumpkin bread, try my Perfect Pumpkin Bread for All.
- 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
- Preheat your oven to 350ºF. Spray three 7x3-inch loaf pans bread pans with olive oil cooking spray.
- In a large bowl, mix together pumpkin puree, eggs, olive oil, molasses, vanilla water, and sugars until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
This is such a great recipe! I made a few substitutions for personal taste, specially, swapping the oil out for melted dairy free butter, using oat milk steeped in chia tea instead of water, and upping the spices. The loaf was tender and moist and cracked beautifully. I halved the recipe and it fit into a standard loaf pan well. My family loved it and I’m already making another loaf. Very considerate of the author to use the whole can of pumpkin in the original recipe. All around amazing! Thanks!
So glad you liked this one and thank you for sharing your modifications!
It is a great recipe I put it in a bundt pan instead of loaf pans perfect👍👍 was pretty easy thanks.
Oh I bet that looked lovely! I’m glad you enjoyed the recipe Elizabeth.
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!
Awesome!! So glad you enjoyed the recipe and thanks for your feedback Lesa.
Hi, can you tell me how many grams of sugar are in a slice?
Hi Lesa, I’m updating this whole post, so I’ve added the nutrition facts, and please note that new photos have been added – still the same recipe!
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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.