Recipes Trusted Brands: Recipes and Tips Almond Breeze Dairy-Free Pumpkin Bread 4.8 (15) 12 Reviews 5 Photos Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert. Submitted by Almond Breeze Updated on August 1, 2024 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 10 mins Cook Time: 1 hr Additional Time: 1 hr 10 mins Total Time: 2 hrs 20 mins Servings: 12 Yield: 1 9x5-inch loaf Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 ¾ cups all-purpose flour 1 ½ cups sugar 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ cup vegetable oil 2 eggs ⅓ cup Almond Breeze Vanilla almondmilk 1 cup canned pumpkin puree Directions Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper. In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired. Nutritional Information: Nutrition analysis per serving: Calories 260, Calories from Fat 90, Total Fat 10g (15% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 220mg (9% DV), Carbohydrates 40g (13% DV), Dietary Fiber 1g (4% DV), Sugars 26g, Protein 3g, Vitamin A 50%, Vitamin C 2%, Calcium 2%, Iron 6%. I Made It Print 63 home cooks made it!