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Dairy-Free Pumpkin Bread

4

140 min

Dairy-Free Pumpkin Bread

Dairy-Free Pumpkin Bread Photo 1

Time

140 min

Serving

12 persons

Calories

0

Rating

4.00★ (15)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • ¾ cups all-purpose flour: 1 piece
  • ½ cups sugar: 1 piece
  • baking soda: 1 tsp
  • salt: 0.5 tsp
  • ground cinnamon: 0.5 tsp
  • ground ginger: 0.5 tsp
  • ground nutmeg: 0.5 tsp
  • vegetable oil: 0.5 cup
  • eggs: 2 piece
  • Almond Breeze Vanilla almondmilk: 0.33333 cup
  • canned pumpkin puree: 1 cup

Metric Conversion

Stages of cooking

Dairy-Free Pumpkin Bread Photo 21
Dairy-Free Pumpkin Bread Photo 32
Dairy-Free Pumpkin Bread Photo 43
  1. Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
    Dairy-Free Pumpkin Bread Photo 2
  2. 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.
    Dairy-Free Pumpkin Bread Photo 3
  3. 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.
    Dairy-Free Pumpkin Bread Photo 4

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