I know so many people say this, but pumpkin really is one of my favorite flavors. Especially for baking. I’ve already gone through 4 cans of pumpkin this season between this recipe and the pumpkin muffins Little A wanted to make over the weekend.
You know a recipe is good when your friends that work in the bakery business rave about it. I got this recipe from Liz at Love Grows Wild and I will just say now that it is one of the best I’ve ever tasted.
I was originally intrigued because the recipe calls for almond milk. If you didn’t know, our family only drinks almond milk (except for the occasional latte I’ll have). Little A had a dairy allergy as a baby, so I cut dairy out of my diet for over a year while I was nursing. While she supposedly out grew it after she turned 1, she still has had some skin issues. So I decided about 4 months or so ago to cut the dairy out of her diet. I was surprised that it’s actually helped!
All of this to say that the only milk we have in our house on a regular basis is almond milk, so I was really excited to try this recipe.
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon baking powder
* 6 tablespoons unsalted butter, softened
* 1 1/2 cups brown sugar
* 2 large eggs
* 1 cup 100% pure pumpkin
* 1 teaspoon vanilla
* 1/3 cup almond milk (you can also use regular milk if you don’t have almond milk in your house)
* Preheat oven to 350 degrees. Grease 9″x 5″ bread pan.
* In a medium bowl, mix together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder. Set aside.
* In a large bowl, beat the butter until smooth.
* Add brown sugar and beat for 2-4 minutes.
* Add the eggs one at a time, incorporating after each egg.
* Mix in pumpkin.
* In a small bowl, stir the vanilla into the almond milk.
* Mix the dry ingredients into the pumpkin mixture in 3 additions, alternating with the almond milk mixture.
* Spread the batter evenly into the prepared bread pan.
* Bake for 1 hour, or until toothpick comes out clean.
* Cool in pan on wire rack for 10 minutes, then remove bread from pan onto wire rack to cool completely.
I know I’ve said I hate this word before, but I can’t find a better word to describe this bread than moist. It is the perfect pumpkin bread texture.