– 3 cups all-purpose flour – 1/2 cup whole wheat flour or you could use all white all-purpose flour – 2 cups light brown sugar I like to make my own with white sugar and 2 tablespoons of molasses mixed together – 2 teaspoons baking soda – 1 teaspoon baking powder – 1 teaspoon salt – 4 teaspoons cinnamon – 4 teaspoons ginger – 1 15- ounce can pumpkin puree or just under two cups – 1 cup vegetable oil – 1/3 cup orange juice – 1 cup almond milk or use coconut or whatever milk you prefer – 1 teaspoon apple cider vinegar
Cook time: 1 hour
How to make pumpkin bread with butter? I sometimes make my pumpkin bread with butter. Here’s a link to the recipe with butter if that is more your style. I never believed I would say I love this recipe better than my butter-loaded one. But I honestly do! It’s moist and quite addictive.The beauty of this recipe is that it’s for 2 breads!
CAN I MAKE A PUMPKIN BREAD WITH A REAL PUMPKIN? It’s best to use the large carving and decorative pumpkin for just that, carving and decorating. They’re not meant to be roasted or steamed to get the puree. Although I do have friends that have used carving pumpkins to bake and cook with. You would get better results for this bread using a sugar pumpkin, butternut squash or kabocha pumpkin for puree. I used canned pumpkin for this bread and that’s what I usually do. HOW TO MAKE A GLUTEN-FREE PUMPKIN BREAD? I love to use King Arthur’s gluten-free all purpose flour Blog post updated. First posted in Sept. 2006 I usually make one loaf plain and one loaf with semi-sweet chocolate chips tossed in the batter. I was very distracted taking the photos of the bread from the tempting scent of cinnamon and ginger. I had to have just one more slice. My second of the day so far. It is SO good! Keep one loaf for yourself, and give one to your favorite friend or neighbor or teacher. They will be so very grateful.
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