This original Dairy Free Pumpkin Bread recipe was taken from my mother-in-law’s collection. It’s a simple quick bread made with canned pumpkin purée, chopped walnuts, and vegetable shortening in place of butter. The nuts add a pleasant crunch while the pumpkin keeps the loaf moist, making it a delightful dairy-free option for breakfast, snacks, or dessert — and it packs well for lunches.
It’s pumpkin season, and this Dairy Free Pumpkin Bread deserves a top spot on your baking list.
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Why another pumpkin loaf recipe? Because after trying many, this one stood out: moist but not heavy, gently spiced, easy to make, and perfectly textured with walnuts. Since my daughter is lactose intolerant, I aim to keep more family favorites dairy-free without sacrificing flavor.
🥘 Ingredient Notes
Key ingredients for this pumpkin walnut bread include:
- Vegetable shortening — the recipe uses vegetable shortening (such as Crisco) instead of butter for a dairy-free fat.
- Pumpkin purée — canned or fresh pumpkin purée works. Do not use pumpkin pie filling, which already contains sugar and spices.
*See the recipe card below for full ingredient quantities.
📖 Variations & Substitutions
- Nuts — swap pecans for walnuts if you prefer.
- Add-ins — dairy-free chocolate chips or dried fruit can be folded in for extra flavor.
- Spices — use a pumpkin spice blend instead of individual spices for convenience.
- Muffins — make muffins with this batter; bake for about 20–25 minutes or until a toothpick comes out clean.
Note: Using canned pumpkin may yield a slightly more orange color in the loaf.
🔪 Step-by-Step: How to Make Dairy-free Pumpkin Bread
Prep: Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray.
- Step 1: Beat the sugar and shortening until light and fluffy.
- Step 2: Beat in the eggs, one at a time, until combined.
- Step 3: Stir in the pumpkin purée.
- Step 4: In another bowl, whisk together the flour, baking powder, ground cloves, baking soda, cinnamon, and salt.
- Step 5: Add the dry ingredients to the pumpkin mixture alternately with the water, beginning and ending with the dry ingredients. Mix just until combined.
- Step 7: Fold in the chopped walnuts.
- Step 8: Pour the batter into the prepared loaf pan and smooth the top.
- Step 9: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 10: Let the loaf cool in the pan for 5 minutes, then remove it to a wire rack to cool completely. Sprinkle extra nuts on top as a garnish if desired.
Expert Recipe Tips
- Slice as needed: Avoid slicing the entire loaf until you’re ready to serve to keep it from drying out. Wrap any cut end in plastic when storing.
- Cream thoroughly: Beat shortening and sugar until pale and airy to help create a light texture.
- Use room-temperature eggs: Let eggs sit at room temperature for about 30 minutes to help the batter emulsify smoothly.
- Pure pumpkin only: Use 100% pumpkin purée, not pumpkin pie filling, which alters sweetness and spice levels.
- Toast the walnuts: Toasting chopped walnuts briefly brings out more flavor and adds crunch.
- Alternate additions: Add dry ingredients and water in parts to prevent overmixing and to keep the crumb tender.
- Don’t overmix: Stop mixing when ingredients are incorporated to avoid a dense loaf.
- Check early for doneness: Begin testing around 50 minutes; tent with foil if the top browns too quickly but the center isn’t set.
- Cool before slicing: Cooling helps the loaf set and prevents crumbly or gummy slices.
- Freeze in portions: Slice before freezing and wrap individually for easy thawing and single servings.
- Warm before serving: Bring refrigerated or frozen slices to room temperature or warm briefly for best flavor and texture.
I don’t have many dairy-free recipes on the blog yet, but that is changing as my daughter manages lactose intolerance. This loaf is an easy, reliable recipe that fits into that shift.
It’s common to develop lactose intolerance later in life. If you suspect this applies to you or a family member, consult a medical professional for guidance.
Equipment
Basic equipment: mixing bowls, spoons, an electric mixer, a wire cooling rack, and a 9×5-inch loaf pan. Glass, ceramic, or metal pans all work; pans with lids are handy for storage.
🌡️ Storage
- Fridge: Store in an airtight container or sealed bag for up to 3 days.
- Freezer: The loaf freezes well for up to 3 months. Wrap tightly or freeze slices individually for convenience.
👪 Serving Size
This recipe yields about 10 slices. Multiply the recipe and use additional pans if you want to make more loaves to freeze or share.
🎃 Leftover Pumpkin
If you have leftover pumpkin purée from making pumpkin pie, about one cup is perfect for this loaf. To make pumpkin pie dairy-free, swap dairy milk for a non-dairy alternative and top with coconut whipped cream if desired.
❔ Recipe FAQs
Yes. Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set for 5 minutes) and confirm your shortening or oil is plant-based. The loaf may be slightly softer but still tasty.
Yes. For mini loaves bake about 25–30 minutes; for muffins bake 20–25 minutes or until a toothpick comes out clean.
Sinking can result from underbaking, too much liquid, or opening the oven too early. Bake until a tester is clean and avoid opening the oven during the early stages of baking.
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Quick breads are one of my favorites — fast, versatile, and forgiving. Whether you’re a pumpkin enthusiast or just looking for an easy, tasty loaf, this dairy-free pumpkin bread is a keeper. Enjoy it with coffee, as an afternoon snack, or a cozy dessert.
🍞 More Quick Bread Recipes!
- Brown Sugar Cinnamon Swirl Bread (with Lemon Glaze)
- Easy Old Fashioned Lemon Bread (No Glaze)
- Healthy Tropical Banana Bread (with Lime Glaze)
- Blueberry Gingerbread Loaf
If your family loved this recipe, please consider leaving a comment and rating — it’s one of the best ways to support recipe creators. Share photos with #foodmeanderings or tag @foodmeanderings on social media!
📋 Dairy free Pumpkin Bread Recipe
Print Recipe
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Equipment
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cooling rack
-
9×5 loaf pan
-
bread knife
Ingredients
- 1 cup white granulated sugar
- ⅓ cup vegetable shortening
- 2 eggs
- 1 cup pumpkin purée (fresh or canned)
- 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
Instructions
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Preheat oven to 350°F (175°C). Spray a 9×5 loaf pan. Beat sugar and shortening until fluffy.
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Beat in eggs one at a time until combined.
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Stir in pumpkin purée.
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Sift or whisk together flour, baking powder, ground cloves, baking soda, cinnamon, and salt.
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Add the dry ingredients and water alternately to the pumpkin mixture, mixing just until combined.
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Fold in the chopped walnuts.
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Pour batter into the prepared pan and bake 50–60 minutes, until a tester comes out clean.
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Cool 5 minutes in the pan, remove to a rack to cool completely. Garnish with additional nuts if you like.
Notes
- Don’t slice the loaf until ready to eat: This preserves moisture.
- Cream shortening and sugar well: Aim for a pale, airy mixture before adding eggs.
- Use room-temperature eggs: They incorporate more smoothly.
- Use pure pumpkin purée: Avoid pumpkin pie filling.
- Toast walnuts: Brief toasting enhances flavor.
- Alternate dry and wet additions: This helps prevent overmixing.
- Check for doneness: Start checking at 50 minutes; tent with foil if needed.
- Cool before slicing: Let it set fully to avoid gummy slices.
- Freeze in portions: Wrap slices individually for easy thawing.
- Serve at room temperature: Warm briefly if taken from the fridge or freezer.
Storage:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze up to 3 months; wrap tightly or freeze slices for convenience.