My All Time Favorite Dairy, Egg and Nut Free Pumpkin Bread

Tomorrow my daughter’s class is having a Fall Gathering at a local park. We’re serving hot apple cider, coffee, various cookies, caramel apples and my favorite pumpkin recipe; Pumpkin Bread. I am still on the hunt for a delicious milk free caramel apple, and I haven’t perfected the recipe yet. Dairy Free Caramel Apples have to be made at home if you or your child has a milk allergy, as all the store brands I have seen contain milk (and several also contain nuts) If any of you have any ideas to share about how to get the consistency of caramel apples just right, I’d love hear them!

In the meantime, here is the pumpkin bread I am serving tomorrow. It is truly decadent and super easy to make. The recipe makes two loaves; serve one loaf now and freeze the other. It is also a perfect bread to give away to friends, neighbors or teachers.


2/3 c. dairy free shortening

2 1/2 c. sugar

4 T. Water

1 15 oz. can pumpkin puree (not pumpkin pie filling)

1/4 c. orange juice

3 c. all purpose flour

1 tsp. baking powder

2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

Preheat oven to 350 degrees and grease two 8 inch loaf pans with dairy free cooking spray.

In a mixer fitted with the paddle attachement, cream the shortening and sugar until fluffy. Add 4 T. Water and mix until combined. Add pumpkin puree and orange juice and mix well.

In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg using a wire whisk. Add dry ingredients to pumpkin mixture and mix on low until combined, scraping down sides as needed. Pour into prepared loaf pans and bake one hour or until toothpick inserted in center comes out clean.

Let cool thoroughly on a wire rack.

9 Responses

  1. can you use this recipe and make muffins instead of bread? I was thinking of adding some chocolate chips too.

    • yes, and it would be delicious. Adjust your baking time to about 18-20 minutes, depending on how hot your oven gets. Adding some chocolate chips is always a FABULOUS idea! let me know how it works for you!

  2. I just made this yesterday and it is delicious! I made one large loaf and 8 mini loaves to give away. Just wondering, Kelly, is there a reason why you added the orange juice?

    • I LOVE this bread Sara! The OJ gives the right amount of moisture to the bread along with some tang. When eliminating egg, it’s all about achieving the right moisture content.

  3. I made this recipe using muffin cups- couldn’t wait an hour to try these- and they are wonderful, Kelly. I ran out of sugar and only got to about 2 cups, but the muffins are delicious. I think my oven is not as hot as yours, had to bake for about 25 minutes. My picky 2 y.o. egg and peanut allergic son loved them and demanded more “cake” after he gobbled up the first one. Could you mix in oat flour or whole wheat flour for added nutrition without compromising the taste too much?

    • Thanks so much Robyn!! Yes, absolutely substitute some of the flour to make it more nutrient dense. Yum….I might have to make this today. I am craving pumpkin lately…

  4. I finally made this recipe for my little guys pre-school feast. This was so wonderful. The kids could not stop eating it. I was so glad that we had enough to leave at home, because this is delicious. Thank you so much for sharing your wonderful recipes, we make a few of your desserts and they are my children’s all time favorites.

  5. instead of orange juice, can you use soymilk? does the OJ lend certain flavor or mainly moisture? would soymilk lend the same moisture?