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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.