Eggless Easy Pumpkin Bread Recipe

Sweet Pumpkin Bread

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or any other non-dairy milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, mix together the vegetable oil, sugar, pumpkin puree, applesauce, almond milk, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Slice and serve the pumpkin bread as desired.
   

You can also store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.