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Home » Recipes » Dish Type » Baked Goods » Breads

Dairy Free Pumpkin Bread

Published: Oct 10, 2021 by Terri Gilson · Modified: Oct 14, 2021 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 15 Comments

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Jump to Recipe
pinterest pin with white text on brown background on top and bottom and phot of close up of sliced pumpkin loaf on cutting board

This Dairy Free Pumpkin Bread is another recipe I found in amongst my mother- in-law's collection after she passed away. It's a simple recipe that's made without butter, is dairy-free and is quick and easy to make. 

slice of pumpkin loaf on a black plate, with whole loaf on cutting board in background

It's fall and if that signals one thing, it's that it's time to eat and drink pumpkin everything! And you'll want to put this Pumpkin Walnut Bread at the top of your baking list! 

Jump to:
  • 🥘 Ingredients
  • 🔪 INSTRUCTIONS
  • 🍽 EQUIPMENT
  •  🌡️STORAGE
  • 💭 TOP TIP
  • 👪 SERVING SIZE
  • 🎃Leftover Pumpkin
  • ⭐ Reviews
  • 📋 Dairy free Pumpkin Bread Recipe
  • 🍞More quick bread recipes!

So, you're probably wondering why the internet needs yet another pumpkin loaf recipe. Well, the reason is... I had tried several other pumpkin breads before this, but they never quite made the cut. This one is super satisfying, easy, moist, not too spicy, delicious and the walnuts give it the perfect texture. And now that my daughter is lactose intolerant, I try to make as many lactose free/dairy free treats as possible for her!

🥘 Ingredients

This quick and easy Pumpkin Walnut bread is a quick bread made with walnuts, canned pumpkin puree and uses vegetable shortening instead of butter. It makes a great breakfast, snack or dessert and is perfect for packing in the lunch bag.

For this pumpkin walnut bread, you'll need:

  • white granulated sugar
  • vegetable shortening * I use Crisco
  • eggs
  • pumpkin puree * you can use canned if you don't have fresh pumpkin
  • all-purpose flour
  • baking powder
  • ground cloves
  • baking soda
  • cinnamon
  • salt
  • water
  • chopped walnuts * you could substitute pecans

*see recipe card for quantities

close up of sliced pumpkin loaf on cutting board

I don't have a ton of dairy free recipes on the blog, but that will likely change now that my daughter has developed a lactose intolerance. I also have a Dairy-free and Gluten free Meatloaf, Dairy-Free Orange Creamsicle Pie,  Corn Chowder Soup (Weight Watchers friendly),  Egg Roll in a Bowl and of course my Vegan recipes. But she is 14 now so she is able to make a lot of her own substitutions and she also just takes the hit sometimes (if she feels it's worth it) and uses her Lactaid. Apparently, you can develop a lactose intolerance at any age, as it's not a true allergy. You can read more about developing a lactose intolerance HERE.

🔪 INSTRUCTIONS

  1. Preheat oven to 350 degrees F/175 degrees C then spray a 9X5 loaf pan with non-stick cooking spray. Beat sugar and shortening until fluffy. Beat in eggs, one at a time. Stir in pumpkin.
  2. In a separate bowl, sift together flour, baking powder, cloves, baking soda, cinnamon and salt.
  3. Add dry ingredients alternately with the water to the batter.
  4. Repeat.
  5. Stir in nuts.
  6. Pour batter into prepared loaf pan and bake for 50-60 minutes or until cake tester or toothpick comes out clean. Cool loaf for 5 minutes, then remove from pan and cool on cooling rack. Sprinkle on nuts as garnish, if desired.
collage of 6 steps showing how to make dairy-free pumpkin bread

🍽 EQUIPMENT

For this dairy-free pumpkin bread recipe, you'll need a 9x5 loaf pan (affiliate link). I like the ones that come with lids because you can simply put the lid on and pop them right into the fridge or freezer, once they are completely cooled!

 🌡️STORAGE

  • Fridge: The dairy free pumpkin loaf can be stored in a sealed container or freezer Ziplock bag for up to 3 days in the fridge. 
  • Freezer: This recipe freezes well for up to 3 months. You can leave it in the loaf pan to freeze, if you prefer (I do this sometimes). Simply cover the loaf with Glad Press n' Seal (affiliate link) and slide the entire loaf into an extra large Ziplock freezer bag. Or you can use a loaf pan that comes with a lid (see equipment above). I would still put that into a Ziplock bag, just to ensure it stays as fresh as possible.

💭 TOP TIP

Don't slice the loaf until you are ready the eat the pieces. Cut the pumpkin loaf you need it, as slicing it dries it out more quickly.

👪 SERVING SIZE

This recipe serves 10. However, you can double or triple this recipe by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you’d like. You'll need extra loaf pans. *You can freeze the extra loaves (see storage, above). 

Like I said, there is just something about fall that screams, "it's time to eat pumpkin!" If you also love pumpkin, then you'll also want to check out my Healthy Pumpkin Soup (no cream) It's also dairy-free if you leave off the feta cheese topping.

Pumpkin soup in white bowl

🎃Leftover Pumpkin

Whenever I make my Pumpkin Pie for Thanksgiving, I always have exactly a cup of leftover pumpkin puree from the  796 ml/28 oz can, which is perfect for making this recipe! If you want to make this pie dairy-free or lactose free, just replace the milk with a non-dairy milk. Coconut whipped cream (spray bottle) is a delicious alternative to regular whipped cream!

piece of pumpkin pie with whipped cream on a black plate with black platter stand in the background, with pie on platter

And for even more pumpkin recipes, check out Recipe Lion's 39 Easy Pumpkin Recipes!

I am also a little crazy about quick breads in general. They are fast, delicious and don't take a lot of effort. And you can make them so many flavors. Check out my other quick bread recipes below the recipe card! But first, you're going to want to make this delicious Dairy-free Pumpkin Bread, whether or not you care whether it's dairy-free!

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below

Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

slice of pumpkin loaf on a black plate, with whole loaf on cutting board in background
Print
5 from 8 votes

📋 Dairy free Pumpkin Bread Recipe

This quick and easy Dairy Free Pumpkin Bread is a quick bread made with walnuts, canned pumpkin puree and uses vegetable shortening instead of butter. The walnuts balance the texture perfectly, making it a scrumptious dairy-free breakfast, snack or dessert and is perfect for packing in the lunch bag!
Course Breakfast, Dessert, Snack
Cuisine American, Canadian
Keyword bread, dairy-free, loaf, pumpkin, walnut
Special Diet Dairy-free, Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 273kcal
Author Terri Gilson
Prevent your screen from going dark

Ingredients

  • 1 cup white granulated sugar
  • ⅓ cup shortening * I use Crisco
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 ⅔ cup flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ⅓ cup water
  • ½ cup chopped walnuts
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F/175 degrees C then spray a 9X5 loaf pan with non-stick cooking spray. Beat sugar and shortening until fluffy. Beat in eggs, one at a time. Stir in pumpkin.
  • In a separate bowl, sift together flour, baking powder, cloves, baking soda, cinnamon and salt.
  • Add dry ingredients alternately with the water to the batter.
  • Repeat.
  • Stir in nuts.
  • Pour batter into prepared loaf pan and bake for 50-60 minutes or until cake tester or toothpick comes out clean.
    collage of 6 steps showing how to make dairy-free pumpkin bread
  • Cool loaf for 5 minutes, then remove from pan and cool on cooling rack. Sprinkle on nuts as garnish, if desired.

Notes

NOTE
If you use canned pumpkin the color will be a little more orange. 
🌡️STORAGE
  • Fridge: This pumpkin bread can be stored in a sealed container or freezer Ziplock bag for up to 3 days in the fridge. 
  • Freezer: This recipe freezes well for up to 3 months. You can leave it in the loaf pan to freeze, if you prefer (I do this sometimes). Simply cover the loaf with Glad Press n' Seal (affiliate link) and slide the entire loaf into an extra large Ziplock freezer bag. Or you can use a loaf pan that comes with a lid (see equipment above). I would still put that into a Ziplock bag, just to ensure it stays as fresh as possible.
💭 TOP TIP
Don't slice the loaf until you are ready the eat the pieces. Cut the pumpkin loaf you need it, as slicing it dries it out more quickly.
👪 SERVING SIZE
This recipe serves 10. However, you can double or triple this recipe by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you’d like. You'll need extra loaf pans. *You can freeze the extra loaves (see storage, above). 
My Amazon Recommendations (affiliate links)

Nutrition Facts
📋 Dairy free Pumpkin Bread Recipe
Amount Per Serving (1 slice)
Calories 273 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 33mg11%
Sodium 170mg7%
Potassium 123mg4%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 21g23%
Protein 4g8%
Vitamin A 3860IU77%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 170mg | Potassium: 123mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3860IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
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🍞More quick bread recipes!

Classic Lemon Loaf

Saskatoon Berry Loaf with Brown Butter Glaze

Healthy Carrot Loaf

Easy Healthy Tropical Banana Bread (with Lime Glaze)

Easy Cinnamon Swirl Bread with Lemon Glaze

Blueberry Gingerbread Loaf with Fresh Lime Glaze

« Healthy Roasted Carrots with Brown Sugar
Healthy Leftover Turkey Wraps »

Reader Interactions

Comments

  1. Bernice

    October 19, 2021 at 2:12 pm

    Such a nice, easy bread to make. Which is good because I already spent a lot of time roasting and mashing my pumpkin! On the flipside, having pumpkin puree in the freezer is super handy for this recipe.

    Reply
    • Terri Gilson

      October 21, 2021 at 6:48 am

      So true, Bernice! I do that every year too and it's A LOT of work! This recipe is so easy it's a welcome break after all that pumpkin mashing! Enjoy 🙂

      Reply
  2. Laura

    October 19, 2021 at 3:08 pm

    Can’t go wrong with pumpkin bread! I’m lactose intolerant so this is right up my alley. Looks so moist and fluffy!

    Reply
    • Terri Gilson

      October 21, 2021 at 6:47 am

      I agree, Laura - can't go wrong with it!

      Reply
  3. Sabrina

    October 19, 2021 at 3:34 pm

    I love this recipe. Nice and simple and moist. Thanks, I’ll make it again!

    Reply
    • Terri Gilson

      October 21, 2021 at 6:46 am

      Glad you liked it, Colleen!

      Reply
  4. Colleen

    October 19, 2021 at 4:13 pm

    This pumpkin bread is so simple to make but so yummy. It didn't last long! Thanks for sharing you mother-in-law's recipe.

    Reply
  5. nancy

    October 19, 2021 at 4:49 pm

    thanks for sharing this nice and easy recipe! Now i know what to do with my pumpkins!

    Reply
    • Terri Gilson

      October 21, 2021 at 6:46 am

      Enjoy!

      Reply
  6. Shelby

    October 19, 2021 at 6:25 pm

    Pumpkin loaf is the best dessert for the season! I love pumpkin spice and pumpkin but not pumpkin pie lol this is the perfect "in-between".

    Reply
    • Terri Gilson

      October 21, 2021 at 6:46 am

      I agree, Shelby - the perfect 'in between' 🙂

      Reply
  7. Vanessa

    October 19, 2021 at 9:35 pm

    Thanks for the great recipe! A good way to put my frozen pumpkin puree to use!

    Reply
    • Terri Gilson

      October 21, 2021 at 6:45 am

      You're welcome, Vanessa!

      Reply
  8. Sadia Malik

    October 20, 2021 at 11:26 pm

    These are just perfect for us very delicious

    Reply
    • Terri Gilson

      October 21, 2021 at 6:44 am

      Glad you liked it, Sadia!

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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