Name: Dairy-Free Pumpkin Walnut Bread
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 3/4 teaspoon cinnamon; 1/2 teaspoon cloves; 1/2 teaspoon nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup coconut oil, at room temperature; 1 jumbo egg; 1 cup pumpkin puree; 1 cup walnuts, chopped

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Dairy-Free Pumpkin Walnut Bread is packed full of pumpkin and walnut flavors with a subtle hint of coconut. It's one of those quick breads that you just want to keep eating!

The Dairy-Free Pumpkin Walnut Bread is a moist, delicious quick bread that is great served as a breakfast treat, a dessert or snack. This quick bread has the commonly used autumn flavors of pumpkin, cinnamon, nutmeg and clove. It would be a tasty addition to your Thanksgiving feast. It's a yummy quick bread to take to any fall parties, too.

Pumpkin Walnut Bread Slice

I found this recipe on the Rachael Ray site. She's one of my favorites! It's an easy recipe to make and the quick bread freezes well, too!

I hope you enjoy the Dairy-Free Pumpkin Walnut Bread!

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5 from 2 votes

Dairy-Free Pumpkin Walnut Bread

Dairy-Free Pumpkin Walnut Bread is a delicious quick bread packed full of pumpkin and walnut flavors. There is a hint of coconut flavor, too.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 2 hours 20 minutes

Servings slices

Calories 627kcal

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut oil, at room temperature
1 jumbo egg
1 cup pumpkin puree
1 cup walnuts, chopped

Instructions

Preheat the oven to 350F.
Grease and coat a loaf pan with flour. Line the bottom of the loaf pan with a piece of parchment paper.
In a bowl large enough for the dry ingredients, whisk the flour, sugar, cinnamon, cloves, nutmeg, baking soda and baking powder. Set aside.
In a bowl large enough for all ingredients, whisk together the coconut oil, egg and pumpkin. This mixture will be a little thick.
Stir in about 1/2 of the dry ingredients until fully incorporated. Then, stir in the remaining dry ingredients until fully incorporated.
Stir in the walnuts.
Pour into prepared loaf pan.
Bake in preheated oven 60-70 minutes, or until a pick inserted into the top comes out clean.
Let cool on a wire rack, in the loaf pan, for about 20 minutes.
Remove the Dairy-Free Pumpkin Walnut Bread from the loaf pan and cool completely before serving.

Nutrition