Name: Dairy-Free Pumpkin Bread
Prep time: 10 min
Cook time: 60 min
Total time: 140 min
Yield: 1
Ingredients: 1.75 cups all-purpose flour; 1.5 cups sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon ground nutmeg; 0.5 cup vegetable oil; 2 eggs; 0.33333334326744 cup Almond Breeze Vanilla almondmilk; 1 cup canned pumpkin puree

Dairy-Free Pumpkin Bread

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Prep Time:
10 minutes

Cook Time:
60 minutes

Total Time:
140 minutes

Indulge in the warm, spiced goodness of pumpkin pie with this irresistible, moist pumpkin bread.

Ingredients:

1.75 cups all-purpose flour
1.5 cups sugar
1 teaspoon baking soda
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.5 teaspoon ground nutmeg
0.5 cup vegetable oil
2 eggs
0.33333334326744 cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Instructions:

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line the bottom with waxed paper or parchment paper, then grease the paper.
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg using an electric mixer on low speed. Then, add the remaining ingredients and mix on low speed until everything is moistened. Finally, increase the speed to medium and beat until creamy. Spread the mixture evenly in the pan.
Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes, then transfer to a cooling rack and let it cool completely for about an hour. Refrigerate if preferred.

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