Pump-ill-stills-kin
So moist and so wholesome. You’ll love this one!
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
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.