Dairy-Free Pumpkin Spice Loaf

Name: Dairy-Free Pumpkin Spice Loaf
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 0.5 cup brown sugar; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice; 0.5 teaspoon salt; 1 cup canned pumpkin puree; 0.5 cup vegetable oil; 0.25 cup plant milk; 1 teaspoon vanilla extract

A warmly spiced and incredibly moist loaf, perfumed with pumpkin and autumn spices, ideal with a warm beverage.

American⏱ 70 min⚠ Contains 3 allergen(s)

Ingredients

All-purpose flour2 cups
Granulated sugar1 cup
Brown sugar0.5 cup
Baking soda1 teaspoon
Pumpkin pie spice2 teaspoons
Salt0.5 teaspoon
Canned pumpkin puree1 cup
Vegetable oil0.5 cup
Plant milk0.25 cup
Vanilla extract1 teaspoon

Steps

1Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt.
3In a separate bowl, whisk together the canned pumpkin puree, vegetable oil, plant milk, and vanilla extract.
4Pour the wet ingredients into the dry ingredients and stir until just combined.
5Pour the batter into the prepared loaf pan and spread evenly.
6Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.