Dairy-Free Pumpkin Bread

Name: Dairy-Free Pumpkin Bread
Total time: 70 min
Yield: 12 份量
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; ½ cup vegetable oil; 🥚 2 eggs; ⅓ cup Almond Breeze Vanilla almondmilk; 🎃 1 cup canned pumpkin puree

成本 $10, 保存 $15

來源: Recommended by CookPal

70 分鐘
12 份量
$10

Dairy-Free Pumpkin Bread

成本 $10, 保存 $15

來源: Recommended by CookPal

70 分鐘
12 份量
$10

食材

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

步驟

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

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

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.

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

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.

營養成分

每份

🔥

200

卡路里

3
蛋白質
25
碳水化合物
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.