Pumpkin is making a comeback as we head into Fall, and this chewy nut bread has no eggs or dairy products – even the non-vegans will love it!

Non-Dairy Pumpkin Bread


2 1/2 cups all purpose flour

2 cups sugar

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon salt

1 3/4 cups canned solid pack pumpkin

1/2 cup vegetable oil

1 cup chopped nuts


1. Preheat oven to 350 degrees. Grease 3 mini loaf pans or 1 9X3 inch loaf pan.

2 Combine first seven ingredients in a medium bowl.

4. Mix pumpkin, oil and nuts in a large bowl.

5. Stir dry ingredients into pumpkin mixture and mix together. (batter will be thick)

6. Divide batter between pans. ( find that the mini pans bake better than the larger pan)

7. Bake 40 – 45 minutes for the mini pans and 60 minutes for the large loaf pan or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes.

8. Turn breads out on a cooling rack and cool completely. Wrap tightly and store. Flavors improve with age.

*Recipe courtesy of BNBFinder.com, and image courtesy of Parish House Inn located in Ypsilanti, MI.*