Pumpkin Bread
This pumpkin bread stands out with its perfect balance of moisture, sweetness, and spice. Using whole wheat flour along with spices like cinnamon, nutmeg, and allspice creates a rich, flavorful bread that’s both wholesome and delicious. Canned pumpkin puree ensures a tender, moist texture, while almond milk and vegetable oil add just the right amount of richness.
Ingredients
- ¾ cup all-purpose flour spooned and leveled
- ¾ cup whole wheat flour spooned and leveled
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup canned pumpkin puree
- ½ cup almond milk or any milk
- ½ cup cane sugar
- ¼ cup vegetable oil or other neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Set your oven to 350°F and prepare an 8x4-inch loaf pan by greasing it.
- Start by preparing the batter. Combine all the wet ingredients ( pumpkin puree, almond milk, sugar, oil, eggs, and vanilla ) in one bowl and mix the dry ingredients ( all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt ). in a separate bowl.
- Incorporate the dry ingredients into the wet ingredients and stir gently until combined. Avoid overmixing, as this could make the pumpkin bread dense.
- Next, bake the mixture. Transfer the batter into a greased loaf pan and place it in a preheated oven at 350°F. Bake until the top is firm to the touch and a toothpick inserted into the center comes out clean, which should take around 45 minutes.
- Let the loaf cool thoroughly before cutting and serving.