📋 Dairy free Pumpkin Bread Recipe

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

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

Cook Time 50

Total Time 1

Servings servings

Calories 273kcal

Author Terri Gilson

Equipment

Ingredients

1 cup white granulated sugar
⅓ cup vegetable shortening * I use Crisco
2 eggs
1 cup pumpkin purée (fresh or canned) *Do NOT use pumpkin pie filling
1 ⅔ cup all-purpose 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 walnuts.
Pour batter into greased 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.

Notes

*See post contents for important recipe information and tips!

Nutrition