As a non-dairy eater, I adapt many dessert recipes to switch milk and butter for dairy-less alternatives. This recipe can be made using regular cow’s milk ingredients or alternative milk versions, both options are indicated below. The non-dairy version is a big hit with everyone — the consistency and flavor of the bread are super tasty.

Ingredients:

• 1 1/2 cups flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup “milk” — either cow’s milk or rice milk
• 1/2 teaspoon vanilla
• 6 tablespoons “butter” — either butter or Earth Balance®
  
• 1 cup sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 cup chocolate chips (check ingredients to see if they’re dairy free)

Directions:

1. Combine and whisk flour, baking soda, baking powder, salt and spices in a bowl and set aside.
2. Beat room-temperature “butter” for 30 seconds.
3. Add white and brown sugar to “butter” and beat on high for 3 minutes.
4. Beat in eggs.
5. Add pumpkin, “milk”, and vanilla and beat on low until just blended.
6. Gradually blend in flour and spices mixture on low.
7. Fold in chocolate chips with a spatula.
8. Scrape batter into greased 9×5 loaf pan.
9. Bake at 350° for 60 minutes, or until a toothpick inserted in center comes out clean.
10. Cool for 15 minutes before removing the pumpkin bread from the pan.

Adapted from the Joy of Cooking 1997 Edition.