To prepare a dairy free whole wheat pumpkin bread recipe, first you'll need to prepare the pumpkin. First, you will need: 1 cup (240 g) pumpkin puree, 1 tablespoon (25 ml) cornstarch, and 2 tablespoons (60 milliliters) brown sugar. You can use any type of pumpkin, as long as it has not been peeled or halved. If you don't want to use the canned pumpkin pie filling, skip this step. Place all of the ingredients except for the sugar into the mixing bowl and mix until everything is well combined. Pour the mixture into your greased loaf pan and bake it in the oven for 35 to 40 minutes, or until the top is golden brown. Let the bread cool for 10 minutes before removing it from the pan.