Dairy-Free Pumpkin Seed Bread

Delightfully moist and packed with seasonal flavor, this Dairy-Free Pumpkin Seed Bread is the perfect balance of wholesome and indulgent. Made with creamy pumpkin puree, warm spices like cinnamon and nutmeg, and the satisfying crunch of roasted pumpkin seeds, this quick bread skips the dairy without sacrificing richness. A touch of apple cider vinegar ensures a tender, fluffy crumb, while melted coconut oil and almond milk provide the ideal plant-based base for moist texture. Ready in just over an hour, this fall-inspired loaf is easy to make and perfect for breakfast, a midday snack, or even dessert. Plus, it’s a great option for those following a dairy-free lifestyle. Slice it up, slather with your favorite spread, and savor the comforting flavors of autumn any time of year.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 0.5 cup Pumpkin seeds
• 0.5 cup Brown sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 1 cup Unsweetened almond milk
• 0.25 cup Coconut oil (melted)
• 1 cup Pumpkin puree
• 1 teaspoon Vanilla extract
• 1 tablespoon Apple cider vinegar

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.

Step 2

In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir to evenly distribute the ingredients.

Step 3

Add the pumpkin seeds to the dry ingredients and mix until the seeds are coated and well mixed in.

Step 4

In a separate bowl, whisk together the almond milk, melted coconut oil, pumpkin puree, vanilla extract, and apple cider vinegar until smooth.

Step 5

Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with the spatula.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a toothpick or skewer inserted into the center of the bread comes out clean.

Step 8

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.

Step 9

Serve the Dairy-Free Pumpkin Seed Bread as a snack or breakfast. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(971.3g)

Amount per serving	% Daily Value*
Calories	2290.4

Total Fat 107.3g	0%
Saturated Fat 59.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 4.9mg	0%
Sodium 2924.8mg	0%
Total Carbohydrate 293.9g	0%
Dietary Fiber 20.6g	0%
Total Sugars 80.4g
Protein 50.6g	0%

Vitamin D 87.8IU	0%
Calcium 658.9mg	0%
Iron 22.4mg	0%
Potassium 1536.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 8.6%

Carbs: 50.2%