Ingredients
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
Preparation
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. Enjoy!
