NEWS IN A NUTSHELL
Pumpkin Bread Cook Time: 135 minutes Difficulty: Easy Serves up to: 12
Ingredients 1¾ cups all-purpose flour 1½ cups sugar 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon
Directions 1. Heat oven to 350°F. Grease 9”x 5” loaf pan. Line bottom with waxed paper or parchment. Grease the paper. 2. In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in prepared pan. 3. B ake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.
½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ cup vegetable oil 2 eggs ⅓ cup Almond Breeze ® Vanilla Almondmilk 1 cup canned pumpkin puree
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