Pumpkin Bread

Cook Time:





Serves Up To:



Nutrition Information

Total Fat10g
Total Carbohydrates40g
Dietary Fiber1g


  • 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


  1. 1

    Heat oven to 350°F. Grease 9”x5” loaf pan. Line bottom with waxed paper or parchment; grease paper.

  2. 2

    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.

  3. 3

    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.

Made with these products:

Vanilla Almondmilk Photo

Vanilla Almondmilk

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Shelf Stable Vanilla Almondmilk Photo

Shelf Stable Vanilla Almondmilk

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