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Vegan Pumpkin Bread

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
140 min
SERVINGS
12 servings
Breakfast Dessert Snack
Vegan Pumpkin Bread
Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/3 cup Almond Breeze Vanilla almondmilk
  • 1 cup canned pumpkin puree
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees Fahrenheit.
2
To prevent the loaf pan from sticking, lightly coat it with a generous amount of cooking spray or butter.
3
Cover the bottom of the pan with a layer of waxed paper or parchment, then give it a quick spray with cooking spray to ensure it adheres properly.
4
In a large mixing bowl, combine the dry ingredients - flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg - using an electric mixer on the lowest speed setting.
5
Gradually incorporate the remaining ingredients into the mixture, blending them together until they are evenly moistened.
6
Continue mixing on a lower speed setting just until the ingredients come together in a smooth, creamy consistency.
7
Evenly distribute the mixture into the prepared loaf pan.
8
Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack, where it will continue to cool and set for approximately 1 hour.
10
Once cooled, store the cake in an airtight container in the refrigerator if desired.