08 Oct
2024
Recipe of the Month for October
Pumpkin Bread
Ingredients
- ¾ cup all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup canned pumpkin puree
- ½ cup almond milk, or any milk
- ½ cup cane sugar
- ¼ cup vegetable oil, or other neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8×4-inch loaf pan.
- In a medium bowl, whisk together the all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.
