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Dairy-Free Pumpkin Bread

Dairy-Free Pumpkin Bread

コスト $10, 節約する $15

出典: Recommended by CookPal

  • 70 分
  • 12 人数
  • $10

材料

  • Dry Ingredients

    • 1 ¾ cups all-purpose flour
    • 🍭 1 ½ cups sugar
    • 1 teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • 🌰 ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg

  • Wet Ingredients

    • ½ cup vegetable oil
    • 🥚 2 eggs
    • ⅓ cup Almond Breeze Vanilla almondmilk
    • 🎃 1 cup canned pumpkin puree

手順

1

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan. Line the bottom with waxed paper or parchment and grease the paper.

2

In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg using an electric mixer on low speed.

3

Add the remaining ingredients (vegetable oil, eggs, almondmilk, pumpkin puree). Beat on low speed until moistened, then increase to medium speed to achieve a creamy consistency. Spread the batter evenly in the pan.

4

Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.

5

Cool in the pan for 10 minutes. Remove from the pan and cool completely on a cooling rack (about 1 hour). Store in the refrigerator if desired.

栄養素

1人前あたり

🔥

200

カロリー

  • 3
    タンパク質
  • 25
    炭水化物
  • 8
    脂肪

💡 Replace the sugar with a natural sweetener like maple syrup for a healthier variation.Ensure the pumpkin puree is smooth for a more uniform texture.This bread freezes well; slice before freezing for easier defrosting.