Enjoy all the flavors of pumpkin pie in this easy delicious moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack or even a not-too-sweet dessert.
Heat oven to 350°F. Grease 9”x5” loaf pan. Line bottom with waxed paper or parchment; grease paper.
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.
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.
- 1¾ cups all-purpose flour
- 1½ cups sugar
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ cup vegetable oil
- 2 eggs
- ⅓ cup Almond Breeze Vanilla almondmilk
- 1 cup canned pumpkin puree
Included in this recipe
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