Menu
Blizard In The Kitchen
  • Home
  • About
  • Privacy Policy
Blizard In The Kitchen
Pumpkin Walnut Bread Slice Standing Up

Dairy-Free Pumpkin Walnut Bread

Posted on October 24, 2018August 15, 2019
Jump to Recipe Print Recipe

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!

Pumpkin Walnut Bread Sliced
Print Pin
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 8 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

Calories: 627kcal | Carbohydrates: 69g | Protein: 12g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 232mg | Potassium: 206mg | Fiber: 5g | Sugar: 33g | Vitamin A: 4550IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 3.6mg

Last updated on August 15th, 2019

avatar
1000

This comment form is under antispam protection
avatar
1000

This comment form is under antispam protection
  Subscribe  
Notify of

Search

  • Home
  • About
  • Privacy Policy

Email List

Sign up to receive an email when a new recipe is posted. I will not share your email address with anyone.

©2019 Blizard In The Kitchen | WordPress Theme by Superb WordPress Themes
wpDiscuz