Pump-ill-stills-kin
So moist and so wholesome. You’ll love this one!
Ingredients
Instructions
  1. Preheat oven to 350°F. Spray a 9″ x 5″ loaf pan with cooking spray and line bottom of pan with wax paper.
  2. In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set aside.
  3. In a large bowl, beat the butter until creamy.
  4. Add the brown sugar and beat for 4 minutes.
  5. 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.
  6. Mix the dry ingredients into the pumpkin mixture in 3 additions on low speed, alternating with the almond milk mixture.
  7. Spread the batter into an even layer in the prepared pan.
  8. Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
  9. Let the loaf cool in the plan for 10 minutes, then turn out onto a rack.