Sweet Dairy-Free Pumpkin Bread
Total time
Author: Micki Sannar
Recipe type: Dessert
Cuisine: American
Serves: 3 small loaves
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- ⅔ cup pure olive oil
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- ⅔ cup water
- 2 cups white sugar
- 1 cup brown sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Preheat your oven to 350ºF. Spray three 7x3-inch loaf pans bread pans with olive oil cooking spray.
- In a large bowl, mix together pumpkin puree, eggs, olive oil, molasses, vanilla water, and sugars until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Serving size: 1 slice (8 slices per loaf) Calories: 220 Fat: 6.6g Saturated fat: 1.1g Carbohydrates: 38.8g Sugar: 23.7g Sodium: 265mg Fiber: 1.1g Protein: 3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-pumpkin-bread-nut-free-soy-free
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