Six equal servings
- 1¾ cups all purpose flour
- 1⅓ cups pumpkin puree, (not pie filling)
- 8 oz dry sweeteners, of your choice
- ½ cup vegetable oil, or coconut oil
- ¼ cup almond milk, or any plant-based or non-dairy milk of your choice
- 1½ tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- cooking spray
- Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with cooking spray.
- Sift together the flour, cinnamon, baking soda, salt, baking powder, allspice, ginger, and nutmeg. Set aside.
- In a large mixing bowl, beat together oil and dry sweeteners, roughly 5 to 7 minutes, until your dry sweetener has dissolved completely.
- Add pumpkin puree, applesauce, vanilla extract, and plant-based milk. Continue creaming.
- Fold in sifted flour mixture into your wet mixture until evenly incorporated.
- Pour batter into your greased loaf tin and lightly tap to remove any air bubbles.
- Bake for roughly an hour, covering with foil halfway through your baking, or until a toothpick inserted in the center comes out clean.
- Once baked, cool down completely while still in the loaf tin.
- Release from the loaf tin, portion accordingly, and serve.