Dairy-Free Pumpkin Bread with Walnuts

This original Dairy Free Pumpkin Bread recipe came from my mother-in-law’s collection. It’s a straightforward quick bread made with simple pantry ingredients: canned pumpkin puree (or homemade), chopped walnuts, and vegetable shortening instead of butter. The walnuts add a pleasant crunch and balance the moist, tender crumb. It’s an excellent dairy-free option for breakfast, an afternoon snack, or a portable dessert that packs well in lunch boxes.

Pumpkin season is the perfect time to bake — pumpkin everything tastes like fall. This Dairy Free Pumpkin Bread is moist, lightly spiced, and simple to make. If you need dairy-free recipes, this one is reliable and delicious.

🥘 Ingredient Notes

Key ingredients for this pumpkin walnut loaf:

• Vegetable shortening: Provides tenderness and a neutral flavor; Crisco is commonly used.
• Pumpkin purée: Use 100% pumpkin purée (canned or fresh). Do not use pumpkin pie filling, which contains added sugar and spices.

See the recipe card below for the full ingredient list and exact amounts.

📖 Variations & Substitutions

• Nuts: Substitute pecans for walnuts, or omit nuts entirely for a nut-free loaf.
• Add-ins: Stir in dairy-free chocolate chips or dried fruit for a different flavor profile.
• Spice: Use a pumpkin pie spice blend instead of individual spices like cinnamon and cloves.
• Muffins or mini loaves: Bake this batter as muffins or mini loaves. Muffins typically bake in 20–25 minutes and mini loaves in 25–30 minutes; test with a toothpick.

Note: Using canned pumpkin often yields a slightly more orange color than fresh purée.

🔪 Step-by-Step: How to Make Dairy-free Pumpkin Bread

Prep: Preheat the oven to 350°F (175°C) and spray a 9×5-inch loaf pan with nonstick spray or grease it well.

1. Step 1: Beat the sugar and shortening together until the mixture is pale and fluffy.

2. Step 2: Beat in the eggs one at a time, mixing thoroughly after each addition.

3. Step 3: Stir in the pumpkin purée until evenly combined.

4. Step 4: In a separate bowl, whisk together the flour, baking powder, ground cloves, baking soda, cinnamon, and salt.

5. Step 5: Add the dry ingredients and the water to the pumpkin mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

7. Step 6: Fold in the chopped walnuts.

8. Step 7: Pour the batter into the prepared loaf pan and smooth the top.

9. Step 8: Bake for 50–60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the top browns too quickly, tent lightly with foil.

10. Step 9: Cool the loaf in the pan for 5 minutes, then remove and finish cooling on a wire rack. Sprinkle additional chopped nuts on top if you like.

Expert Recipe Tips

• Slice only when needed: Cutting the loaf accelerates drying. Wrap any exposed slice before storing.
• Cream thoroughly: Beat the shortening and sugar until light and airy for a tender crumb.
• Use room-temperature eggs: They incorporate more smoothly and help the batter remain stable.
• Check your ingredients: Use pure pumpkin purée, not pre-sweetened pie filling.
• Lightly toast walnuts: Toasting nuts enhances their flavor and texture.
• Avoid overmixing: Stop mixing as soon as the dry ingredients are incorporated to keep the loaf tender.
• Know your oven: Start checking at 50 minutes and tent with foil if needed to finish baking without overbrowning.
• Cool fully before slicing: Letting the loaf cool helps it set and prevents crumbling or gumming.
• Freeze in portions: Slice and individually wrap pieces for convenient thawing and snacking.

I’m adding more dairy-free recipes as my daughter manages lactose intolerance. Simple swaps—like non-dairy milk or dairy-free whipped topping—make many favorites accessible without changing the spirit of the dish.

Equipment

Basic equipment needed: mixing bowls, spoons or spatulas, an electric mixer (optional), a wire cooling rack, and a 9×5-inch loaf pan. Glass, ceramic, or metal pans work well; prepare by greasing or spraying with nonstick spray.

🌡️ Storage

• Fridge: Store the loaf in an airtight container or sealed bag for up to 3 days.
• Freezer: The loaf freezes well up to 3 months. Wrap whole or sliced portions tightly before freezing.

👪 Serving Size

This recipe yields about 10 slices. You can double the recipe and bake in multiple pans if you need more loaves.

🎃 Leftover Pumpkin

Canned pumpkin is convenient, and leftover purée from recipes like pumpkin pie is perfect for this loaf. To make a dairy-free pumpkin pie, substitute non-dairy milk and use coconut whipped topping if desired.

❔ Recipe FAQs