Dairy Free Easy Pumpkin Bread

Total time1 hr 35 min

Prep time10 min

Cook time1 hr 5 min

This cozy loaf is packed with real pumpkin purée and warm layers of cinnamon, ginger, and nutmeg, giving it that deep autumn flavor in every slice. Brown sugar and granulated sugar work together for a caramel-edged sweetness, while a stir-together batter keeps the whole process simple and fuss-free. Toasted walnuts or pecans folded into the batter add a satisfying crunch against the tender, moist crumb. It bakes up into a beautifully domed loaf with a golden top and a soft, spiced interior that slices clean once fully cooled. This one's a great pick for a dairy free rotation, whether you're serving it for breakfast, an afternoon snack, or dessert with coffee. Simple pantry staples and a single bowl make it an easy, reliable bake any time the pumpkin craving hits.

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Ingredients

10 servings

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking soda
½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup canned pumpkin purée
¾ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
½ cup vegetable oil
¼ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or nonstick spray, then line the bottom with a strip of parchment paper for easy release.
2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.

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