Easy & Delicious Dairy-Free Pumpkin Bread with Walnuts: Your Perfect Fall Quick Bread Recipe

Discovering timeless recipes is truly a joy, and this incredible Dairy-Free Pumpkin Bread recipe is one such gem I found within my mother-in-law’s cherished collection. It’s a testament to simple, wholesome baking, crafted with readily available ingredients like canned pumpkin puree and crunchy walnuts. What makes this recipe particularly special is its use of vegetable shortening instead of butter, ensuring a perfectly moist and tender crumb without any dairy. The addition of walnuts not only enhances the texture but also provides a delightful balance, making every slice a scrumptious experience. Whether you’re seeking a comforting breakfast, a satisfying snack, or a delightful dessert, this quick bread fits the bill perfectly and is even ideal for packing in lunch bags for a sweet treat on the go.

As autumn leaves begin to fall and the air turns crisp, there’s a universal craving for all things pumpkin. This time of year signals the start of pumpkin season, and with it, the desire to indulge in “pumpkin everything”! If you’re compiling your seasonal baking list, make sure this remarkable Dairy-Free Pumpkin Bread is right at the very top. It’s not just another pumpkin recipe; it’s a truly satisfying loaf that promises to become a cherished part of your fall traditions.

Why This Dairy-Free Pumpkin Bread Stands Out

You might be wondering why the internet needs yet another pumpkin bread recipe, given the abundance out there. The truth is, I’ve tried numerous pumpkin loaf recipes over the years, and many of them fell short in one way or another. Some were too dry, others lacked flavor, and finding a truly moist and delicious dairy-free option was a challenge. This particular recipe, however, is a game-changer. It’s incredibly satisfying, remarkably easy to prepare, wonderfully moist, and perfectly spiced – not too overpowering, just right. The walnuts add a crucial textural element, providing a pleasant crunch that complements the soft interior beautifully. This recipe became even more important to me when my daughter developed lactose intolerance, prompting me to seek out and create as many delicious lactose-free and dairy-free treats as possible for her. This bread quickly became a family favorite, proving that dairy-free baking can be just as, if not more, delicious!

🥘 Essential Ingredients for Your Dairy-Free Pumpkin Loaf

This quick and easy Dairy-Free Pumpkin Bread is a classic quick bread, meaning it relies on chemical leaveners like baking powder and baking soda rather than yeast, making it wonderfully simple and fast to prepare. It features a delightful combination of walnuts and canned pumpkin puree, and importantly, uses vegetable shortening to replace butter, making it completely dairy-free without sacrificing flavor or texture. This makes it a fantastic choice for breakfast alongside your morning coffee, a comforting afternoon snack, or a wholesome dessert. Its robust structure also makes it perfect for packing in lunch bags, holding up well throughout the day.

To bake this delicious pumpkin walnut bread, gather the following simple ingredients:

• White Granulated Sugar: Provides sweetness and helps create a tender crumb.
• Vegetable Shortening: I typically use a brand like Crisco. This is key for keeping the bread dairy-free and contributes to its exceptional moistness and light texture.
• Eggs: Act as a binder and add richness to the bread.
• Pumpkin Puree: Essential for that authentic pumpkin flavor and moistness. You can use high-quality canned pumpkin puree (ensure it’s 100% pumpkin, NOT pumpkin pie filling, which is already spiced and sweetened) or freshly made pumpkin puree if you have it.
• All-Purpose Flour: The structural base of our quick bread.
• Baking Powder: A leavening agent that helps the bread rise.
• Ground Cloves: Adds a warm, aromatic spice that pairs beautifully with pumpkin.
• Baking Soda: Another leavening agent that works with the acidic pumpkin to create a light texture.
• Cinnamon: A quintessential fall spice that enhances the pumpkin flavor.
• Salt: Balances the sweetness and amplifies all the other flavors.
• Water: Helps achieve the perfect batter consistency.
• Chopped Walnuts: Provides a delightful crunch and nutty flavor. They are highly recommended for their texture and taste, but pecans can be a great substitute if you prefer.

*Refer to the recipe card below for precise quantities and detailed measurements.

📖 Creative Variations & Simple Substitutions

One of the best things about baking is the ability to customize recipes to suit your taste or dietary needs. This Dairy-Free Pumpkin Bread is incredibly versatile, allowing for several delicious variations:

• Nuts: While walnuts are fantastic in this recipe, feel free to switch things up! You can easily substitute pecans for the walnuts, which offer a slightly different but equally delightful buttery crunch. For those who prefer no nuts, simply omit them or replace them with seeds like sunflower or pumpkin seeds for a nut-free option.
• Add-ins: Get creative with additional ingredients! Dairy-free chocolate chips are a popular choice and are widely available in most grocery stores; they melt into gooey pockets of sweetness. For a fruity twist, consider adding dried cranberries or raisins, which bring a lovely tartness or chewiness. A sprinkle of shredded coconut could also add an interesting tropical note.
• Spices: The recipe calls for ground cloves and cinnamon, which provide a classic pumpkin spice profile. However, if you have a ready-made pumpkin spice blend or pumpkin pie spice mix, you can use that instead. Generally, 1 to 1.5 teaspoons of pumpkin pie spice can replace the individual clove and cinnamon measurements, depending on your preferred intensity. You can also add a pinch of nutmeg or ginger for an extra layer of warmth.
• Pumpkin Muffins: This recipe adapts beautifully to make dairy-free pumpkin muffins! Simply divide the batter among a greased muffin tin (filling liners about two-thirds full) and bake for approximately half the time, usually around 20-25 minutes, or until a cake tester or toothpick inserted into the center comes out clean. They make for perfect portion-controlled treats.
• Pumpkin Type: Whether you prefer to make your own or use store-bought, both homemade pumpkin puree or canned pumpkin puree (as shown below) will work. Homemade puree often has a slightly lighter, fresher taste, while canned puree is consistent and convenient.

*NOTE: Using canned pumpkin puree might result in a slightly more vibrant orange color in your finished bread compared to homemade puree, which can sometimes be a bit paler.

Beyond Pumpkin: Other Dairy-Free Delights

While my blog doesn’t yet feature a vast collection of dairy-free recipes, that’s steadily changing! My daughter’s recent development of lactose intolerance has motivated me to explore and create more delicious dairy-free options for our family. So, you can expect to see more of these recipes soon. In the meantime, you can already find some fantastic dairy-free creations here, including my hearty Dairy-free and Gluten-free Meatloaf (pictured below), a refreshing Dairy-Free Orange Creamsicle Pie, a comforting Corn Chowder Soup (Weight Watchers friendly), delicious Saskatoon Berry Muffins (Dairy-free), a quick and easy Egg Roll in a Bowl, and of course, a growing selection of my Vegan recipes.

At 14 years old, my daughter is becoming quite adept at making her own dietary adjustments and finding suitable substitutions. Sometimes, she even chooses to use Lactaid, especially when the dairy-containing treat is simply too tempting to pass up! It’s fascinating to learn that lactose intolerance isn’t a true allergy but rather an inability to digest lactose, and it can actually develop at any age. For more detailed information on developing lactose intolerance, you can explore resources like the Mayo Clinic’s insights HERE. Understanding these dietary nuances helps us create more inclusive and delicious recipes for everyone to enjoy.

🔪 Step-by-Step Instructions for Perfect Pumpkin Bread

Baking this dairy-free pumpkin bread is a straightforward process, even for novice bakers. Follow these simple steps to achieve a perfectly moist and flavorful loaf:

1. Prepare Your Pan and Wet Ingredients: Begin by preheating your oven to 350 degrees F (175 degrees C). Lightly spray a 9×5 inch loaf pan with non-stick cooking spray, ensuring all surfaces are covered to prevent sticking. In a large mixing bowl, combine the white sugar and vegetable shortening. Beat them together with an electric mixer until the mixture is light and fluffy, usually for 2-3 minutes. Next, add the eggs one at a time, beating well after each addition until fully incorporated. Finally, stir in the pumpkin puree until the mixture is smooth and evenly colored.
2. Combine Dry Ingredients: In a separate, medium-sized bowl, sift together the all-purpose flour, baking powder, ground cloves, baking soda, cinnamon, and salt. Sifting helps to remove any lumps and ensures the dry ingredients are well combined, contributing to an even texture in the final bread.
3. Alternate Wet and Dry: Gradually add the dry ingredients to the wet pumpkin mixture, alternating with the water. Begin by adding about a third of the dry ingredients, mixing just until combined. Then, add about half of the water, mixing gently. Repeat this process, starting with the dry ingredients, then the remaining water, and finishing with the last of the dry ingredients. Be careful not to overmix the batter; mix only until the flour streaks disappear to avoid a tough bread.
4. Stir in Walnuts: Gently fold in the chopped walnuts. This ensures they are evenly distributed throughout the batter without being crushed.
5. Bake to Perfection: Pour the prepared batter into your greased loaf pan. Place the pan in the preheated oven and bake for 50-60 minutes. The bread is done when a cake tester or a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
6. Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the pan for about 5 minutes. This allows the bread to set and makes it easier to remove. After 5 minutes, carefully invert the loaf onto a wire cooling rack to cool completely. Allowing it to cool fully on a rack prevents the bottom from becoming soggy. If desired, you can sprinkle additional chopped walnuts on top as a garnish before serving.

🍽 Recommended Equipment for Baking Success

Having the right tools can make all the difference in your baking experience. For this dairy-free pumpkin bread recipe, you’ll need a few standard kitchen items:

• Mixing Bowls: Essential for separating wet and dry ingredients and then combining them.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Spatulas and Mixing Spoons: For stirring and folding.
• Electric Mixer: Highly recommended for beating the sugar and shortening until fluffy, ensuring a light texture. A stand mixer or hand mixer works equally well.
• 9×5 Inch Loaf Pan: This is the ideal size for this recipe. You can use a glass, ceramic, or metal loaf pan. I particularly appreciate those that come with lids because once the loaf is completely cooled, you can simply put the lid on and pop it straight into the fridge or freezer for convenient storage. Here are a couple of affiliate links for recommended loaf pans: 9×5 Loaf Pan
• Wire Cooling Rack: Crucial for allowing your bread to cool evenly and prevent the bottom from becoming soggy. Wire Cooling Rack

🌡️ Storage Tips to Keep Your Loaf Fresh

Proper storage is essential to maintain the freshness and moistness of your dairy-free pumpkin bread. This loaf stores remarkably well, making it perfect for meal prep or enjoying over several days:

• Fridge Storage: Once completely cooled, the dairy-free pumpkin loaf can be stored in an airtight container or a heavy-duty freezer Ziplock bag. It will stay fresh and delicious in the refrigerator for up to 3 days. To maintain its moistness, especially if sliced, cover the cut end with plastic wrap before placing it in the container.
• Freezer Storage: This recipe freezes exceptionally well, allowing you to enjoy homemade pumpkin bread for months. You can freeze the entire loaf, sliced or unsliced, for up to 3 months. If you prefer to freeze it in the loaf pan (which I sometimes do for convenience), simply ensure the loaf is completely cool, then cover it tightly with Glad Press n’ Seal (affiliate link) and slide the entire pan into an extra-large Ziplock freezer bag. For loaves removed from the pan, wrap them tightly in plastic wrap first, then a layer of aluminum foil, and finally place them in a freezer-safe bag. If you use a loaf pan with a lid (as mentioned in the equipment section), I would still recommend putting it into a Ziplock bag to ensure maximum freshness and prevent freezer burn. To thaw, simply remove from the freezer and let it come to room temperature on the counter, or warm slices gently in the microwave or toaster oven.

👪 Serving Suggestions & Scaling the Recipe

This dairy-free pumpkin loaf recipe yields approximately 10 individual slices, making it perfect for a small gathering or to enjoy over a few days. However, if you’re hosting a larger crowd, planning for holidays, or simply want to stock your freezer, this recipe is incredibly easy to scale up! You can double or even triple this recipe by adjusting the serving size directly on the recipe card below – just click on the highlighted blue serving size and select your desired number of servings. Remember that you’ll need additional loaf pans if you decide to bake multiple loaves at once. As mentioned in the storage section above, extra loaves freeze beautifully, so you can always have a homemade treat ready to go.

As I often say, there’s an undeniable magic to autumn that just screams, “It’s time to eat pumpkin!” If you share this love for pumpkin, then you’ll definitely want to explore my Healthy Pumpkin Soup (no cream). It’s a wonderfully creamy and flavorful soup that also happens to be dairy-free if you simply omit the feta cheese topping. It pairs beautifully with a slice of this pumpkin bread, creating a perfectly balanced autumnal meal.

🎃 Making the Most of Leftover Pumpkin Purée

It’s a common scenario: you open a large can of pumpkin purée for one recipe, and you’re left with a small amount. This dairy-free pumpkin bread recipe is absolutely perfect for utilizing that leftover pumpkin! Whenever I prepare my Pumpkin Pie for Thanksgiving, I almost always have exactly one cup of pumpkin purée remaining from a standard 796 ml (28 oz) can. This amount is precisely what you need for this pumpkin bread, making it a fantastic way to prevent food waste and enjoy another delicious pumpkin creation.

Speaking of pumpkin pie, if you’re looking to make your holiday dessert dairy-free or lactose-free, it’s quite simple! Just replace traditional dairy milk with your favorite non-dairy milk alternative (almond, soy, or oat milk work well). And for a luxurious, dairy-free topping, a coconut whipped cream (often available in spray bottles or easily made from full-fat canned coconut milk) is a delicious and decadent alternative to regular whipped cream. It’s a wonderful way to enjoy classic fall flavors without compromise.

And for those who can’t get enough pumpkin, make sure to check out Recipe Lion’s extensive collection of 39 Easy Pumpkin Recipes! There’s always something new to try.

I must confess, I have a soft spot for quick breads in general. They are incredibly appealing because they are fast to prepare, consistently delicious, and don’t demand a lot of intricate effort. Their versatility allows for an endless array of flavors, making them a go-to for any baking mood. While you can explore many other quick bread recipes after this one (see below the recipe card!), I highly recommend starting with this delightful Dairy-Free Pumpkin Bread. Whether you strictly adhere to a dairy-free diet or simply appreciate a genuinely fantastic quick bread, this recipe is bound to impress. It’s perfect as a satisfying snack, a comforting dessert, or an ideal companion to your morning cup of coffee or tea. Give it a try – you won’t be disappointed!