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. 1 Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
2. 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. 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 per serving