Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.
Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 cups vegetable oil
- 2 eggs
- 0.33 cups Almond Breeze Vanilla almondmilk
- 1 cup canned pumpkin puree
Instructions
-
1
Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
-
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
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Norwegian Cabbage Rolls
Velkommen! My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.
Devils on Horseback
Devils on horseback are a family favorite appetizer my uncle makes. They are a wonderful balance between salty and sweet, with a combination of crispy, chewy, and crunchy textures. My family destroys a tray of these in fifteen minutes. Double or triple the recipe for a large crowd. Serve on top of watercress greens.
Cranberry Pumpkin Muffins
These pumpkin cranberry muffins make a perfect addition to your Thanksgiving table, but don't stop there. Think grab-and-go breakfasts, afternoon snack with tea, even bake sale! Made with pumpkin puree, dried cranberries, and a quartet of warm fall spices, these simple muffins are ready to enjoy in less than 45 minutes.