Desserts
Pumpkin Bread Recipe
Servings |
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Ingredients
- 1 cups ½all-purpose flour
- 1 teaspoons ½cinnamon
- 1 teaspoon baking soda
- 1 teaspoon Salt
- 1 teaspoon ground ginger
- teaspoon ½ground nutmeg
- teaspoon ¼ground cloves
- teaspoon ¼baking powder
- 6 tablespoons unsalted butter softened
- 1 cups ½brown sugar
- 2 Large Eggs
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- cup ⅓almond milk
Ingredients
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Instructions
- Preheat oven to 350°F. Spray a 9" x 5" loaf pan with cooking spray and line bottom of pan with wax paper.
- In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set aside.
- In a large bowl, beat the butter until creamy.
- Add the brown sugar and beat for 4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then beat in the pumpkin puree. In a small bowl, stir the vanilla into the almond milk.
- Mix the dry ingredients into the pumpkin mixture in 3 additions on low speed, alternating with the almond milk mixture.
- Spread the batter into an even layer in the prepared pan.
- Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the plan for 10 minutes, then turn out onto a rack.