Tag Archives: dairy free

My All Time Favorite Dairy, Egg and Nut Free Pumpkin Bread

Tomorrow my daughter’s class is having a Fall Gathering at a local park. We’re serving hot apple cider, coffee, various cookies, caramel apples and my favorite pumpkin recipe; Pumpkin Bread. I am still on the hunt for a delicious milk free caramel apple, and I haven’t perfected the recipe yet. Dairy Free Caramel Apples have to be made at home if you or your child has a milk allergy, as all the store brands I have seen contain milk (and several also contain nuts) If any of you have any ideas to share about how to get the consistency of caramel apples just right, I’d love hear them!

In the meantime, here is the pumpkin bread I am serving tomorrow. It is truly decadent and super easy to make. The recipe makes two loaves; serve one loaf now and freeze the other. It is also a perfect bread to give away to friends, neighbors or teachers.


2/3 c. dairy free shortening

2 1/2 c. sugar

4 T. Water

1 15 oz. can pumpkin puree (not pumpkin pie filling)

1/4 c. orange juice

3 c. all purpose flour

1 tsp. baking powder

2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

Preheat oven to 350 degrees and grease two 8 inch loaf pans with dairy free cooking spray.

In a mixer fitted with the paddle attachement, cream the shortening and sugar until fluffy. Add 4 T. Water and mix until combined. Add pumpkin puree and orange juice and mix well.

In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg using a wire whisk. Add dry ingredients to pumpkin mixture and mix on low until combined, scraping down sides as needed. Pour into prepared loaf pans and bake one hour or until toothpick inserted in center comes out clean.

Let cool thoroughly on a wire rack.


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Smashing Pumpkins

No, I’m not talking about the coolest band to ever come out of Chicago. I’m talking about the yummy smashed pumpkin puree that comes in a can. I’ve been opening can after can all week, making whatever pumpkin desserts, breads and muffins I can. Nothing is more comforting to me than the smell of a pumpkin treat baking in the oven.

Pumpkins are the epitome of fall. Yes, they are the token decoration for Halloween, but they also take on many life forms in the kitchen. Its sweet yet mellow flavor is perfect as a filling for ravioli with nothing more than a dairy free butter sage sauce. It can be roasted to heighten its intensity and pureed into a smooth and satisfying soup. But my favorite pumpkin concoctions are cookies, muffins and breads.

It’s cold, wet and dreary here in Chicago this week. I need an extra dose of pumpkin to soothe my soul. So I’ve declared this week as Smashing Pumpkins Week, for the sole purpose of posting a few simple yet delicious pumpkin recipes. They’re also perfect for all the upcoming Halloween celebrations. I’d love to hear how they worked out for you.


1 1/2 c. packed brown sugar

1/2 c. shortening

1/2 c. unsweetened applesauce

1 15 oz. can pumpkin puree (NOT pumpkin pie filling)

3 c. all purpose flour

1 T. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground ginger

Preheat oven to 400 degrees and line two baking sheets with parchment paper. Set aside.

In a mixer fitted with the paddle attachment, mix sugar, shortening, applesauce and pumpkin thoroughly. In a medium bowl, combine flour, baking powder, salt, cinnamon, salt, nutmeg and ginger and stir with a wire whisk.  Add flour mixture to pumpkin mixture and mix on low until combined, scraping down sides as needed.

Using a cookie scooper, drop mounds of dough onto baking sheet. Bake 13-15 minutes or until it is just started to brown. Remove from oven and cool on a wire rack. Frost with Icing (recipe below).


2 c. confectioners sugar

1/4 tsp. salt

1 tsp. good quality vanilla extract

3-4 T. Soy or Rice Milk (as needed for a thin icing)

Blend all the ingredients together in a medium bowl with a small wire whisk or spoon. Drizzle the pumpkin cookies with the icing or dip each cookie into bowl of icing.


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