It’s definitely pumpkin season here in (Greater) Vancouver, British Columbia! We’re so lucky to actually get 4 seasons for the most part and I know I’m not alone when I say I’m looking forward to Fall and all that it entails. There’s just something about the smell of Fall baking like cinnamon and nutmeg that gives you all the cozy feels. I know I’ll miss the sunshine and longer days really soon but hopefully recipes like these make up for it!
I wanted to make a classic pumpkin bread but dairy-free of course! Something that you would find at a grocery store or your favourite cafe. No extra frills, no fancy flour mixes, this pumpkin bread definitely hit the spot and is lightly sweetened with the perfect texture. If you’re wanting something extra and want to make the bread more decadent, you could add some frosting on top to take it to the next level.
Looking for more pumpkin recipes? I got you! Try some of my other pumpkin recipes here:
If you’re not a big fan of chocolate, no problem! You can substitute pecans, walnuts, almonds or even raisins. For the flour, I used a mix of white pastry flour (you can use all purpose flour) and whole wheat flour. The mix of the two created a great texture, while being nutritious. If you don’t have whole wheat flour or pastry flour, feel free to substitute with all purpose flour.
Are you gluten-free? I haven’t personally tried it but a good 1:1 gluten-free baking flour would be a good substitute if you’re looking to make this recipe gluten-free.
The bread should be kept in the refrigerator for up to 4 days. After that, if you’re looking to freeze the loaf, slice it up and wrap it in plastic wrap separately before transferring to an airtight container in the freezer. Pre-slicing makes it easy to just consume a few slices at a time and allows the bread to thaw easily in the refrigerator.
I can’t wait for you guys to try this one! Please tag me on socials @balancingandie so I can see your lovely creations.
Equal parts All spice may be used in place of nutmeg & ginger if you don't have these spices. This recipe doesn't call for cloves so it will taste slightly different (spicier). I'd suggest keeping cinnamon the same.
Use parchment paper in the loaf pan for easy baking. Based on your oven, baking times may vary slightly. Using a toothpick to check for doneness is best.
1/4 cup melted coconut oil
2 tbsp nut or seed butter (tahini, almond, peanut or cashew)
1 1/4 cup pumpkin puree (unsweetened)
1/2 cup coconut sugar (or brown sugar)
2 whole large eggs
1/4 cup unsweetened milk (I used soy)
1 tsp vanilla extract
1 cup cake/pastry flour (or all purpose flour)
3/4 cup whole wheat flour (or more all purpose flour)
1 tsp baking soda
1 tsp baking powder
pinch of sea salt
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp ground ginger
1/2 cup semisweet chocolate chips (sub nuts, seeds or dried fruit pieces)
Preheat oven to 350F. Line a loaf pan (8x4 or 9x3) with parchment paper and set aside.
In a large bowl, mix together the wet ingredients until well combined.
In a small bowl, mix together the dry ingredients until well combined and spices are evenly distributed.
Add dry ingredients into wet and mix until just incorporated. Overmixing will lead to a tough bread.
Fold in the chocolate or any add ins that you are using.
Transfer to prepared loaf pan and bake for approximately 50 minutes - 60 minutes. The total bake time will depend on your oven. Insert a toothpick into the center of the bread to check for doneness. When it comes out mostly clean, the bread is done.
Allow the bread to cool in the pan for 10 minutes before transferring it with the parchment paper onto a cooling rack to cool completely.
Once completely cooled, slice and enjoy!
Store any excess in an airtight container in the refrigerator for up to 4 days. To freeze, slice each individual piece and wrap with plastic wrap prior to freezing.