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)

Serves: 12 servings (4 mini loaves)

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Ingredients:

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)¼ cup baking oil (your choice of type)
1 tsp vanilla extract
⅔ cup Ripple Unsweetened Vanilla Milk

Directions:

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