Pumpkin Bread No Nuts Eggs or Dairy
Indulge in the cozy flavors of fall with our "Pumpkin Bread No Nuts, Eggs, or Dairy" — a moist and fluffy loaf that’s both allergy-friendly and completely plant-based. This vegan pumpkin bread is packed with warm spices like cinnamon, nutmeg, ginger, and cloves, perfectly paired with the natural sweetness of pumpkin puree and a touch of brown sugar for depth. Unsweetened applesauce takes the place of eggs, ensuring a tender crumb while keeping it accessible for those with dietary restrictions. Simple to make in just 15 minutes of prep time, this easy pumpkin bread is baked to golden perfection in under an hour, making it the ideal treat for breakfast, snacks, or dessert. Enjoy it fresh out of the oven or toasted with a smear of vegan butter for the ultimate dairy-free comfort food experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.33 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 0.25 cup Non-dairy milk (e.g., almond, soy, or oat)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, non-dairy milk, and vanilla extract. Whisk until smooth and evenly mixed.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if the batter has a few lumps.
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf pan from the oven and allow the pumpkin bread to cool in the pan for 10-15 minutes.
Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 430.1 g | 156% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 225.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 257 mg | 20% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 994 mg | 21% | |
*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.
