The Green Confidential

Fab Fall Dairy Free Pumpkin Bread

Fab Fall Dairy Free Pumpkin Bread

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Fab Fall Pumpkin Bread.

Fall is my favorite time of year-the pumpkins, the pumpkin bread (my go-to Thanksgiving dish), the sweater-and-beanie weather, the cozy nights with a fire going. I could go on. But, my oh my, let’s talk more about pumpkin. I love to look at pumpkin, decorate with pumpkin and bake with pumpkin.

As I sit here typing, there are five pumpkins in view and that’s just inside the house. On the path leading to the door there are pumpkins lining the steps and yard. I won’t remove them until after Thanksgiving. The Jack O’Lanterns have got to go but not the beautiful fall pumpkin and squash varietals. 

I stocked up on pumpkin puree the first time I saw it hit the shelves this season. I have a backlog of about eight cans at the moment. My favorite thing to bake with pumpkin is simply, basic pumpkin bread, which is anything but basic. 

Fab Fall Pumpkin Bread.

I like to make it dairy free and add fun toppings like roasted pecans and coconut shreds. Macadamia nuts are also fun-it’s a different take on the traditional pecan nut topping. This is a great fall side dish–I’ve already committed to bring two pumpkin bread loaves to my aunt’s annual Thanksgiving dinner in California. 

Fab Fall Pumpkin Bread.

If you love pumpkin as much as I do and want a healthy, dairy free alternative I encourage you to try the recipe I threw together. In this recipe, I have subbed apple sauce for any kind of egg or “flax egg” that typically gets used. I grew up cooking with apple sauce and still love it.

Without further ado, here is the simple pumpkin bread recipe that I hope will knock your socks off! Please tag #thegreenconfidential if you bake it so I can check out your beautiful creation!

Fab Fall Pumpkin Bread

If you want to bake something quick, seasonal and delicious this is the go-to recipe this month. Pumpkin Bread is perfect to bring as a side dish to a dinner or to bake and keep on your kitchen counter as a snack. This dairy-free version has spices, sweetness and pumpkin-a perfect trifecta!

Course Side Dish
Cuisine American
Keyword Pumpkin
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Author Kris


  • 1 1/2 cups flour use gluten-free if needed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup unsweetened apple sauce
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup sub agave if preferred
  • 1 tsp vanilla extract
  • 1/3 cup crushed macadamia or pecan nuts
  • 1/2 cup shredded coconut


  1. Preheat oven to 350 degrees and spray 9 x 5 loaf pan with spray or coat with non dairy butter or shortening.

  2. Mix flour, baking soda, baking powder, cinnamon and nutmeg in a bowl.

  3. In a new bowl, mix apple sauce, pumpkin puree, coconut oil, maple syrup and vanilla together.

  4. Pour wet ingredients into dry bowl and mix together.

  5. Pour batter into loaf pan and top with crushed macadamia or pecan nuts.

  6. Bake for 50-60 minutes or until a fork comes out clean.

  7. Sprinkle coconut shreds on top.

  8. Let cool completely and remove from pan.


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