Dairy Free Pumpkin Bread

5 from 6 votes

This easy vegan pumpkin bread recipe is the perfect autumn treat! An easy plant based delicious pumpkin bread egg free. Makes a fantastic breakfast, dessert, or a little homemade holiday gift.

Prep Time5

Cook Time45

Total Time50

Course: Bread, Breakfast

Cuisine: American

Servings: mini loaves

Calories: 322kcal

Author: Kelly Jensen

Cost: $4

Ingredients

For the Pumpkin Bread

3 1/2 cups all-purpose flour or a 1:1 gluten free baking mix if you are GF
2 cups sugar
1 cup apple sauce
2 cups canned pumpkin
2/3 cups water
3/4 cup coconut oil melted
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon Sea Salt
1 teaspoon pure vanilla extract

For the Crumble Topping

2/3 cup sugar
1/2 cup all-purpose flour
2 teaspoons cinnamon
1/3 cup cold dairy-free butter cubed

Instructions

Mix all pumpkin bread ingredients in a large bowl until well combined. Then mix the crumble topping ingredients in a spearate bowl (if using the crumble topping), and set aside as well.
Preheat oven to 350 degrees Fahrenheit.
Pour batter evenly into 6 mini loaf pans *(see below for other baking dish options).
Top loaves with crumble mixture if using.
Bake for 45 minutes until pumpkin bread is cooked all the way through. To check, stick a toothpick in the center of the loaf, and if it comes out clean, then the pumpkin bread is ready. If not, cook for another 5 minutes and repeat the toothpick test until it comes out clean. Enjoy!

Notes

Baking Pans & Times

I used 6 mini loaf pans for this recipe, the batter made enough for 6 perfect sized loaves - 45 minutes in the oven was enough for these. If you are using 12 muffin/cupcake tins, 45 minutes should be perfect.
If you are using 2 regular-sized loaf pans or a 9x9 baking dish, cook for 50 minutes, and check with a toothpick to make sure they are cooked through. If not, put them back in the oven and check every 5 minutes until they are cooked.

Nutrition