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:
- Combine and whisk flour, baking soda, baking powder, salt and spices in a bowl and set aside.
- Beat room-temperature “butter” for 30 seconds.
- Add white and brown sugar to “butter” and beat on high for 3 minutes.
- Beat in eggs.
- Add pumpkin, “milk”, and vanilla and beat on low until just blended.
- Gradually blend in flour and spices mixture on low.
- Fold in chocolate chips with a spatula.
- Scrape batter into greased 9×5 loaf pan.
- Bake at 350° for 60 minutes, or until a toothpick inserted in center comes out clean.
- Cool for 15 minutes before removing the pumpkin bread from the pan.
Adapted from the Joy of Cooking 1997 Edition.
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