Dairy Free Pumpkin Bread
This homemade Dairy Free Pumpkin Bread is a copycat of the classic Starbucks pumpkin loaf, but even softer, more moist, and made with simple pantry ingredients. Made without milk or butter, this easy pumpkin bread recipe uses water and oil to create a tender crumb with rich pumpkin spice flavor. It’s a simple, one-bowl recipe that requires no stand mixer and delivers the perfect loaf every time! Topped with crunchy pumpkin seeds, walnuts, brown sugar, and a drizzle of maple syrup, this homemade pumpkin bread is perfect for fall baking.
Dairy-Free: The pumpkin loaf is made without milk, and surprisingly, water helps create a lighter texture with the perfect rise. It also stays moist without feeling too dense, making every slice soft and tender.
Homemade: This loaf brings all the warm pumpkin spice flavor without needing to wait for it to appear in stores and homemade desserts are just so much better!
Simple: My pumpkin bread recipe is made with oil instead of butter, so there’s no need for a mixer. Just grab a bowl, whisk, and a spatula and get to baking!
Ingredients
- Flour: Stick with all-purpose flour for the best texture and structure.
- Leavening Agents: You’ll need both baking soda and baking powder to help the loaf rise evenly and stay light and fluffy.
- Pumpkin Pie Spice: I like keeping things simple by using pumpkin pie spice instead of measuring out several individual spices. If you don’t have any on hand, you can find easy homemade mixes online.
- Cinnamon: A little extra cinnamon brings out the warm flavors of the pumpkin and gives the loaf a cozy fall vibe.
- Pumpkin Purée: Make sure you’re using pure pumpkin purée and not pumpkin pie filling. The pie filling is sweetened and spiced already, which can throw off the flavor and texture of your loaf.
- Oil: Oil gives this loaf its soft and moist crumb. I usually go with canola oil, but any neutral oil like vegetable or sunflower works well. Avoid olive or avocado oil, as their flavors are too strong for baking.
- Sugar: I use granulated sugar in the batter, and then sprinkle a little brown sugar on top before baking for a subtle crunch and caramelized finish.
- Eggs: Two room-temperature eggs help bind the loaf together. If you forget to take them out ahead of time, just place the eggs in a bowl of warm water for 5–10 minutes.
- Water: I use lukewarm water to thin out the batter. Be sure it’s not boiling hot or ice cold sincr extreme temperatures can affect how the loaf rises.
- Toppings: I like to top the loaf with a mix of pumpkin seeds and chopped walnuts. Pecans work great too. To keep it nut-free, just skip the nuts and stick with seeds.
- Maple Syrup: Only use real maple syrup for the topping. The artificial stuff tends to make the top sticky and overly wet instead of caramelized.
Instructions
Step 1: Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or lightly spray it with baking spray.
Step 2: In a large bowl, sift and whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
Step 3: In a separate bowl, whisk together the pumpkin purée, oil, granulated sugar, eggs, vanilla, and lukewarm water until smooth. Add the dry ingredients and gently fold everything together with a spatula until just combined and no lumps remain. Pour the batter into the prepared loaf pan and use a wet knife to make a shallow line down the center of the batter—this helps the loaf rise evenly.
Step 4: In a small bowl, mix together the pumpkin seeds, chopped walnuts, brown sugar, maple syrup, and a pinch of cinnamon. Sprinkle this mixture evenly over the top of the batter.
Step 5: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool completely in the pan before slicing and serving.
More Pumpkin Recipes
Dairy Free Pumpkin Bread FAQ
What can I do with leftover canned pumpkin purée?
You can freeze the extra in a sealed container or a zip-top freezer bag and pop it in the freezer for later. Or, keep it in the fridge for up to a week. And if you need ideas to use it up, check out my blog for more small batch pumpkin recipes that use the remaining purée!
Why cut a line across the loaf before baking?
Making a shallow line across the top of the batter with a knife helps control how the loaf rises in the oven. Instead of cracking randomly, the loaf will rise more evenly and get that bakery-style split down the center.
How long does this pumpkin bread last?
I recommend enjoying it within 3 days for the best texture and flavor. Keep the loaf covered or in an airtight container at room temperature to prevent it from drying out. If you want to save some for later, you can also freeze individual slices and just wrap them well and thaw at room temperature for about an hour before eating. The texture stays moist and soft, even after freezing.
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Dairy Free Pumpkin Bread
Ingredients
Pumpkin Loaf Batter
- 1 1/2 cup (180 grams) All-purpose flour
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Cinnamon
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1 cup (240 grams) Pure pumpkin puree
- 1/3 cup Canola oil (or any neutral oil)
- 1 cup (200 grams) Granulated Sugar
- 2 Eggs, room temperature
- 1 1/2 teaspoons Vanilla extract
- 1/4 cup Water, lukewarm
Pumpkin Seed Topping
- 3 tablespoons Pumpkin seeds
- 2 tablespoons Chopped walnuts
- 2 teaspoons Brown sugar
- 1 tablespoon Maple syrup
- 1/8 teaspoon Cinnamon
Instructions
- Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or lightly spray it with baking spray.
- In a large bowl, sift and whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.1 1/2 cup (180 grams) All-purpose flour, 2 teaspoons Pumpkin pie spice, 1 teaspoon Cinnamon, 1 teaspoon Baking soda, 1 teaspoon Salt, 1/2 teaspoon Baking powder
- In a separate bowl, whisk together the pumpkin purée, oil, granulated sugar, eggs, vanilla, and lukewarm water until smooth. Add the dry ingredients and gently fold everything together with a spatula until just combined and no lumps remain. Pour the batter into the prepared loaf pan and use a wet knife to make a shallow line down the center of the batter—this helps the loaf rise evenly.1 cup (240 grams) Pure pumpkin puree, 1/3 cup Canola oil (or any neutral oil), 1 cup (200 grams) Granulated Sugar, 2 Eggs,, 1 1/2 teaspoons Vanilla extract, 1/4 cup Water,
- In a small bowl, mix together the pumpkin seeds, chopped walnuts, brown sugar, maple syrup, and a pinch of cinnamon. Sprinkle this mixture evenly over the top of the batter.3 tablespoons Pumpkin seeds, 2 tablespoons Chopped walnuts, 2 teaspoons Brown sugar, 1 tablespoon Maple syrup, 1/8 teaspoon Cinnamon
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool completely in the pan before slicing and serving.
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