Enjoy the comforting aroma and moist texture of this dairy-free pumpkin bread made with a plant-based yogurt alternative. It’s perfect for those avoiding dairy but still craving a delicious, seasonal treat. The recipe combines rich pumpkin flavor with a tender crumb, making it an ideal breakfast or snack option.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (240g) canned pumpkin puree
- ¾ cup (180ml) dairy-free yogurt (such as coconut, almond, or soy-based)
- ¾ cup (150g) brown sugar, packed
- ⅓ cup (80ml) vegetable or light olive oil
- 3 large eggs or egg replacer equivalent
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large mixing bowl, combine the pumpkin puree, dairy-free yogurt, brown sugar, oil, eggs, and vanilla extract. Mix until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent with aluminum foil during the last 10 minutes.
- Remove from oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Tips
- Substitute the dairy-free yogurt with applesauce or mashed banana for a different flavor profile, but note this may slightly alter the moisture content.
- Store the pumpkin bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Wrap tightly to prevent drying out.
- If you prefer a sweeter bread, add an extra 2-3 tablespoons of brown sugar. For a less sweet version, reduce sugar by a tablespoon or two.
- To make gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may vary slightly.
Serving Suggestions
This dairy-free pumpkin bread is perfect served sliced plain, topped with a spread of dairy-free butter or jam. It pairs well with a hot cup of coffee or tea, making it an excellent breakfast or afternoon snack. For added indulgence, consider serving with a dollop of coconut whipped cream or a drizzle of maple syrup.
Variations
- Chocolate Chip Pumpkin Bread: Fold in ½ cup of dairy-free chocolate chips into the batter before baking for a touch of sweetness and melty goodness.
- Spiced Walnut Pumpkin Bread: Add ½ cup of chopped walnuts or pecans to the batter for added crunch and flavor.
- Vegan Pumpkin Bread: Replace eggs with flaxseed or chia seed eggs (1 tablespoon ground flaxseed or chia seed + 3 tablespoons water per egg). Ensure all other ingredients are vegan-friendly.
- Gluten-Free Pumpkin Bread: Use a certified gluten-free flour blend and verify all ingredients are gluten-free for a safe alternative.
Storage and Reheating
Once cooled, store the pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices individually wrapped for up to 3 months. To reheat, toast slices for 1-2 minutes or microwave for about 20 seconds until warm. Reheating helps restore moisture and freshness, especially if stored in the fridge.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Roast or steam fresh pumpkin, then puree it until smooth. Measure out 1 cup of the cooked pumpkin for the recipe. Keep in mind that homemade puree may have slightly different moisture content, so adjust the yogurt or flour if needed.
Is this bread suitable for vegans?
It can be made vegan by replacing the eggs with flaxseed or chia seed eggs and ensuring the yogurt is plant-based. Many dairy-free yogurts are vegan-friendly, but always check labels to confirm.
Can I make this bread ahead of time?
Absolutely. The pumpkin bread tastes even better the next day as flavors meld. Store it properly, as mentioned, and it will stay fresh for up to 2 days at room temperature or longer refrigerated.
Why is my bread dense or dry?
This can happen if the batter is overmixed or if the baking time is insufficient. Be gentle when combining ingredients and check for doneness with a toothpick. Also, ensure your oven temperature is accurate for even baking.
Can I add nuts or dried fruit?
Yes, folding in chopped nuts like walnuts or pecans, or dried fruits such as cranberries or raisins, enhances texture and flavor. Add about ½ cup to the batter before baking.
How do I know when the bread is done?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs. The edges should be slightly browned, and the loaf should bounce back when lightly pressed.
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