Best Non Dairy Pumpkin Walnut Cranberry Bread Recipes

CRANBERRY WALNUT PUMPKIN BREAD

Cranberry Walnut Pumpkin Bread image

This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 13

Ingredients

1 cup canned pumpkin
1 cup sugar
1/2 cup 2% milk
2 large eggs, room temperature
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

Steps:

In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

DAIRY-FREE PUMPKIN BREAD

Dairy-Free Pumpkin Bread image

Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs
⅓ cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Steps:

Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

NON-DAIRY PUMPKIN WALNUT CRANBERRY BREAD

NON-DAIRY PUMPKIN WALNUT CRANBERRY BREAD image

Categories Cake Vegetable Dessert Bake Christmas Thanksgiving Vegetarian Kid-Friendly Quick & Easy

Yield 1 loaf

Number Of Ingredients 13

Ingredients

2 Eggs
1/2 cup Maple Syrup
1/4 cup Canola Oil
1 cup Pumpkin Puree (1 small pumpkin)
1 1/4 cup Whole Wheat Flour
1/2 tsp. Baking Soda
3/4 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Sea Salt
1/2 tsp. Nutmeg
1/4 tsp. Ginger
1/2 cup Chopped Walnuts
1/2 cup Dried Cranberries

Steps:

Mix together eggs and maple syrup in a bowl. Add pumpkin puree and stir until smooth and even In a separate bowl combine all dry ingredients except nuts and berries and blend well. Fold in wet ingredients, stirring until evenly blended. Add walnuts and cranberries, stirring until evenly mixed in. Grease a 4.5" by 8" loaf pan with flavorless oil (grapeseed works particularly well). Pour the mixture in and smooth. Bake at 350 degrees for 15-25 minutes, until a toothpick comes out clean. Keeps well for up to a week. Not too sweet, and wonderful for breakfast!