Name: Dairy-Free Pumpkin Bread
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: All-purpose flour - 1 ¾ cups; Sugar - 1 ½ cups; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground ginger - ½ teaspoon; Ground nutmeg - ½ teaspoon; Vegetable oil - ½ cup; Eggs - 2; Almond Breeze Vanilla almondmilk - ⅓ cup; Canned pumpkin puree - 1 cup

Ingredients for - Dairy-Free Pumpkin Bread

1. All-purpose flour 1 ¾ cups

2. Sugar 1 ½ cups

3. Baking soda 1 teaspoon

4. Salt ½ teaspoon

5. Ground cinnamon ½ teaspoon

6. Ground ginger ½ teaspoon

7. Ground nutmeg ½ teaspoon

8. Vegetable oil ½ cup

9. Eggs 2

10. Almond Breeze Vanilla almondmilk ⅓ cup

11. Canned pumpkin puree 1 cup

How to cook deliciously - Dairy-Free Pumpkin Bread

1 . Stage

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

2 . Stage

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 . Stage

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.