Viral Dish! Dairy-Free Pumpkin Bread

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Dairy-Free Pumpkin Bread

"Enjoy all the flavors of pumpkin pie in this easy, delicious, and wet pumpkin bread. Keep it within the refrigerator for a quick breakfast, snack, or maybe a not-too-candy dessert."

Ingredients :

1 three/four cups all-motive flour
1 1/2 cups sugar
1 teaspoon baking soda
half of teaspoon salt
half of teaspoon floor cinnamon
half teaspoon ground ginger
half of teaspoon ground nutmeg
half cup vegetable oil
2 eggs
1/three cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Instructions :

Prep : 10M	Cook : 12M	Ready in : 2H20M

Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric powered mixer on low speed. Add last ingredients. Beat on low velocity until substances are moistened. Beat on medium velocity just till creamy. Spread flippantly in pan.
Bake 60 to 70 mins or till 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 fridge if favored.

Notes :

Nutrition Analysis in step with serving: Calories 260, Calories from Fat 90, Total Fat 10g (15% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 220mg (nine% DV), Carbohydrates 40g (13% DV), Dietary Fiber 1g (4% DV), Sugars 26g, Protein 3g, Vitamin A 50%, Vitamin C 2%, Calcium 2%, Iron 6%.

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