Dairy-Free Pumpkin Bread: A Cozy Fall Recipe

Bring a little fall comfort to your kitchen with this dairy-free pumpkin bread from MNITF Magazine’s Fall 2026 issue.

With pumpkin purée, cinnamon, ginger, and nutmeg, this loaf is full of seasonal flavor. Enjoy a slice with your favorite warm beverage or share it at your next fall gathering.

For readers managing kidney disease, ingredient choices and portions should reflect your individual dietary needs. Check with your healthcare provider or renal dietitian about how this recipe fits your eating plan.

Pumpkin Bread

Makes: One 8-by-4-inch loaf
Oven temperature: 350°F
Bake time: 50–60 minutes

Ingredients

• 1½ cups all-purpose flour
• ½ cup cake flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves, optional
• ¼ teaspoon salt, optional—omit if following a strict sodium restriction
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar
• ½ cup canned pumpkin purée—not pumpkin pie filling
• ⅓ cup canola oil
• 1 large egg
• 1½ teaspoons vanilla extract
• ⅓ cup water

Optional additions: Use only if appropriate for your dietary needs.

• ¼ cup unsweetened dried cranberries
• A sprinkle of cinnamon over the batter before baking

Instructions

1. Preheat the oven to 350°F.
2. Lightly grease an 8-by-4-inch loaf pan or line it with parchment paper.
3. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, optional cloves, and optional salt.
4. In a separate bowl, whisk together both sugars, pumpkin purée, canola oil, egg, vanilla extract, and water until smooth.
5. Pour the wet mixture into the dry ingredients. Stir just until combined, being careful not to overmix.
6. Fold in the dried cranberries, if using.
7. Pour the batter into the prepared pan. Add a sprinkle of cinnamon on top, if desired.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.

Make It Work for Your Dietary Needs

The optional salt can be omitted, and the loaf is made without milk, butter, or cream cheese. If you have potassium or phosphorus restrictions, discuss additions such as nuts, chocolate chips, and dried fruit with your renal dietitian before including them.

Please note: If you have kidney disease, diabetes, hypertension, or another medical condition, consult your healthcare provider about foods to limit and recipe adjustments appropriate for you.

Originally featured in MNITF Magazine’s Fall 2026 issue.