Sweet Dairy-Free Pumpkin Bread Made with Olive Oil

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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 made with Olive Oil - also nut-free and soy-free. Great dessert for holiday gifting!

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!

Sweet Dairy-Free Pumpkin Bread Recipe made with Olive Oil - also nut-free and soy-free. Great dessert for holiday gifting!

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.

4.0 from 1 reviews
Sweet Dairy-Free Pumpkin Bread
 
Prep time
Cook time
Total time
 
Olive oil lends richness to this delicious loaf. But if you run out, don't worry, you can substitute another baking oil in a pinch!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3 small loaves
Ingredients
  • 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
Instructions
  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.
Notes
This recipe is reprinted with permissions from the cookbook Olive Oil Desserts.
Nutrition Information
Serving size: 1 slice (8 slices per loaf) Calories: 220 Fat: 6.6g Saturated fat: 1.1g Carbohydrates: 38.8g Sugar: 23.7g Sodium: 265mg Fiber: 1.1g Protein: 3g

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Dairy-Free Chocolate Chunk Banana Bread Recipe (made with Olive Oil) - with a bakery-worthy topping

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Citrus Olive Oil Cake Recipe - moist, tender, and butterless! This naturally dairy-free cake is like a light pound cake with a sweet, caramelized crust. Lots of recipe options.

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.

9 Comments

  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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