Any Day Pumpkin Bread

Recipe by: Alisa Fleming of Go Dairy Free

This tender, flavorful pumpkin bread is healthy enough to enjoy all year! It’s 100% whole grain and lower in sugar thanks to the use of natural sweeteners and Unsweetened Vanilla Ripple Milk. Slice and freeze extra loaves for easy-to-toast, sweet breakfast bread.

Serves: 12 servings (4 mini loaves)

What your need:

  • 2 cups white whole wheat flour or regular whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg or allspice
  • ½ tsp baking powder (omit at high altitude)
  • ½ tsp salt
  • ⅛ tsp ground cloves
  • 1½ cups pumpkin puree
  • ½ cup maple syrup
  • ⅓ cup coconut sugar or firmly packed brown sugar
  • ¼ cup ground flaxseed
  • ¼ cup baking oil (your choice of type)
  • 1 tsp vanilla extract
  • ⅔ cup Ripple Unsweetened Vanilla Milk

How you make it:

  1. Preheat oven to 350ºF and grease 4 (5×3-inch) mini loaf pans. Flour the inside bottoms of the loaf pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg or allspice, baking powder (if using), salt, and cloves.
  3. Add the pumpkin, maple, sugar, flaxseed, oil, and vanilla to a large mixing bowl and beat with a hand mixer until smooth.
  4. Add the dry mixture and milk to the pumpkin mixture. Stir to combine, but do not over-mix.
  5. Scrape the batter into the prepared loaf pans and level it out.
  6. Bake for about 35 minutes or until a toothpick inserted into the center of a loaf comes out clean.

What to read next

Trail Mix Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside…