Dairy Free Whole Wheat Pumpkin Bread Recipes

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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

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.

WHOLE WHEAT PUMPKIN BREAD



Whole Wheat Pumpkin Bread image

This super moist Healthy Pumpkin Bread is a simple and straightforward take on the seasonal classic made without dairy and no refined sugar. Enjoy a thick slice with your favorite nut butter for a delicious snack!

Provided by Ashley

Categories     Breakfast

Time 50m

Number Of Ingredients 11

1 3/4 cups whole wheat pastry flour (or whole wheat white flour)
1 Tablespoon pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1.25 cup canned pumpkin
½ cup pure maple syrup
¼ cup brown sugar or coconut sugar (optional, but will give you sweeter bread)
¼ cup avocado oil
2 large eggs
2 teaspoons vanilla extract
1/4 cup non dairy milk

Steps:

  • Preheat oven to 350ºF and spray 9×5 inch loaf pan, or line with parchment paper; set aside.
  • In a medium bowl combine flour, pumpkin pie spice, baking soda, and salt; set aside.
  • In a large bowl add pumpkin, maple syrup, sugar, oil, eggs and vanilla. Whisk until ingredients are well combined.
  • Add dry ingredients to large bowl of wet ingredients, using spatula to stir a couple of times, then add in milk and continue stirring until just combined. Avoid over-working the batter so you don't end up with a tough bread.
  • Pour batter into prepared loaf pan and bake for 35 minutes uncovered. Cover top of bread loosely with foil and bake for another 10-15 minutes. Insert toothpick into middle of bread, it should come out with little to no crumbs when done. Allow bread to cool in pan for 15 minutes, then on wire rack to cool completely.

Nutrition Facts : ServingSize 1/12, Calories 161 calories, Sugar 14g, Sodium 219, Fat 1g, SaturatedFat 0g, Carbohydrate 32g, Fiber 1g, Protein 4g, Cholesterol 31mg

DAIRY-FREE WHOLE WHEAT PUMPKIN BREAD



Dairy-Free Whole Wheat Pumpkin Bread image

A yummy pumpkin bread made with whole wheat flour. It's really good the next day after being refrigerated!

Provided by sharilee7

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16

1 cup pumpkin pie filling (such as Libby's® Easy Pumpkin Pie Mix)
½ cup white sugar
½ cup agave nectar
½ cup honey
½ cup melted coconut oil
⅓ cup water
2 eggs
1 ¾ cups whole wheat flour
2 tablespoons flaxseed meal
1 tablespoon wheat bran
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¼ teaspoon baking powder
¼ teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x5-inch loaf pan.
  • Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.
  • Mix flour, flaxseed meal, wheat bran, baking soda, cinnamon, salt, pumpkin pie spice, baking powder, and cloves together in a separate bowl. Add to pumpkin mixture a little at a time and stir until well blended. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a knife inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 59.3 g, Cholesterol 37.2 mg, Fat 13.1 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 9.9 g, Sodium 307.4 mg, Sugar 41.5 g

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