From the kitchen
Pumpkin Spice Bread
A moist, highly spiced autumn loaf hydrated with almond milk, letting the pumpkin and spice carry all the richness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1 cup Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 1 cup Pumpkin Purée
- 1/3 cup Unsweetened Almond Milk
- 2 large Eggs
- 1/3 cup Neutral Oil
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk the flour, sugar, baking soda, salt, and pumpkin pie spice together.
- In a separate bowl, whisk the pumpkin purée, almond milk, eggs, and oil until smooth.
- Fold the wet ingredients into the dry just until combined.
- Pour into the prepared pan and bake 55 to 60 minutes, until a toothpick comes out clean.
Kitchen note
The pumpkin purée carries most of the moisture and structure in this loaf, which is exactly why it pairs so well with a thin milk like almond — a richer milk would actually make this loaf too wet.
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