Have not served this; as of yet. Easton loves Starbucks dairy-free pumpkin bread; so I thought I would try to reproduce a loaf. We will see if he likes it as well...
- 1 3/4 flour
- 1 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/ teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 cup canola oil
- 2 eggs
- 1/3 cup Vanilla Almond Breeze Milk
- 1 cup pumpkin (15 ounce can pumpkin enough for 2 loaves)
Directions:
Heat oven to 350-degrees.
Grease a 9x5-inch loaf pan. Line bottom with parchment paper; grease the paper.
In a mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg.
In a small bowl beat eggs, add oil and almond milk.
Combine the dry ingredients, egg mixture and pumpkin. Beat on low speed until moistened. Beat on medium speed just until creamy.
Spread evenly in prepared loaf pan.
Bake for 60-70 minutes until cake tester comes out clean in the middle.
Cool in pan for 10 minutes on wire rack.
Remove from pan and cool completely on wire rack, about one hour.
Store wrapped in refrigerator or freeze.
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