Dairy-Free Pumpkin Bread

Recipe View Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly. Line the bottom with parchment paper, leaving an overhang for easy removal, and grease the parchment paper as well. (5 minutes)

Recipe View In a large mixing bowl, combine the flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg. Use an electric mixer on low speed to gently incorporate the dry ingredients. (3 minutes)

Recipe View Add the vegetable oil, eggs, vanilla almond milk, and pumpkin puree to the dry ingredients. Beat on low speed until just moistened, then increase the speed to medium and beat until the batter is smooth and creamy. Avoid overmixing. (5 minutes)

Recipe View Pour the batter into the prepared loaf pan, spreading it evenly. (1 minute)

Recipe View Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread begins to brown too quickly, tent it loosely with foil during the last 20 minutes of baking. (60-70 minutes)

Recipe View Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

Recipe View Once completely cooled (about 1 hour), slice and serve. Store any leftovers in the refrigerator for optimal freshness. (60 minutes)