Ingredients
Units
Scale
“Wet” Ingredients
- 1 cup of white granulated sugar
- 3/4 stick of plant based butter (3/8 cup)
- 1 large egg
- 6 tablespoons of pumpkin puree
- 1 teaspoon of vanilla
“Dry” Ingredients
- 1 cup of flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1 teaspoon of ginger
- 1 teaspoon of cloves
- 1 teaspoon of nutmeg
- 2 teaspoons of cinnamon
- 1/2 teaspoon of Allspice
Instructions
- Combine your dry ingredients. In a large bowl, add your flour, pumpkin spices (cloves, cinnamon, ginger, nutmeg and allspice), baking soda, baking powder and salt. Whisk together. Set aside.
- Preheat oven to 325 degrees Fahrenheit.
- In a large mixing bowl, combine your sugar and room temperature butter. I use a stand mixer to make the process easy. Whisk together until well combined. You cannot overmix your butter and sugar.
- Add in your egg and vanilla, whisk until well combined with your butter and sugar.
- Add the pumpkin puree. Mix until the puree is completely combined with your sugar, egg and butter mixture. You may need to scrape the sides of the bowl to ensure everything combines well.
- Take your dry mixture from the first step and add in about 1/3 at a time until the full mixture is mixed together.
- Oil a 9×5 bread pan. I use extra virgin olive oil spray. Pour your bread mixture into the oiled pan. Level the mixture with your scraping spatula.
- Bake in oven at 325 degrees Fahrenheit for 45-65 minutes. Your bread is ready to come out of
- Prep Time: 20 minutes
- Cook Time: 45-65 minutes
Keywords: dairy free pumpkin bread