Ingredients
12
12 servings
- •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
Instructions
- 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.
Related Recipes
Pumpkin Bread
Baked Pumpkin Bread
Pumpkin Bread VI
Dairy-Free Whole Wheat Pumpkin Bread
Delicious Pumpkin Bread
Whole Wheat Pumpkin Bread
The Best Pumpkin Bread
Pumpkin Swirl Bread
Healthier Pumpkin Bread
Pumpkin Bread IV
Pumpkin Yeast Bread
