Pumpkin Bread No Nutseggs Or Dairy Recipes

DAIRY-FREE PUMPKIN BREAD

Dairy-Free Pumpkin Bread image

Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs
⅓ cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Steps:

Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

PUMPKIN BREAD: NO NUTS,EGGS OR DAIRY

Pumpkin Bread: No Nuts,eggs or Dairy image

Make and share this Pumpkin Bread: No Nuts,eggs or Dairy recipe from Food.com.

Provided by OTMama

Categories Breads

Time 1h20m

Yield 3 loaves

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
3 1/2 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees F.
Grease well (3) 8 1/2" by 4 1/2" bread pans (I use Crisco).
Mix in larger bowl oil and pumpkin
In separate bowl combine all dry ingredients and mix well.
Add dry ingredients slowly to wet ingredients until well mixed.
Divide batter into 3 loaves.
Bake approximately 60 minutes until knife comes out clean.
Alllow to cool before removing from pans.

SUPER MOIST PUMPKIN BREAD

Super Moist Pumpkin Bread image

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Provided by Kevin Ryan

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 20

Number Of Ingredients 12

Ingredients

3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup flaked coconut
1 cup toasted walnuts, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g

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