Dairy-Free Pumpkin Seed Bread
Elevate your baking game with this wholesome Dairy-Free Pumpkin Seed Bread, a moist and flavorful loaf perfect for breakfast, snacks, or a healthy treat anytime. Packed with the earthy crunch of pumpkin seeds, warm spices like cinnamon and nutmeg, and the creamy richness of pumpkin puree, this recipe delivers indulgence without dairy. Made with coconut oil and unsweetened almond milk, it's ideal for those seeking a plant-based bread option. Easy to whip up in just 15 minutes of prep time, this loaf is baked to golden perfection in under an hour. Serve it fresh or store it for up to three days to enjoy its tender texture and subtle sweetness. Whether you're creating a cozy autumn vibe or simply satisfying your love for homemade baked goods, this Dairy-Free Pumpkin Seed Bread is sure to become a favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Pumpkin seeds
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 cup Unsweetened almond milk
- 0.25 cup Coconut oil (melted)
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir to evenly distribute the ingredients.
Add the pumpkin seeds to the dry ingredients and mix until the seeds are coated and well mixed in.
In a separate bowl, whisk together the almond milk, melted coconut oil, pumpkin puree, vanilla extract, and apple cider vinegar until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick or skewer inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Serve the Dairy-Free Pumpkin Seed Bread as a snack or breakfast. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 80.4 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 659 mg | 51% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
