2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup vegetable oil, such as canola
1 cup sugar
1 cup canned or fresh cooked pumpkin
1/2 cup almond milk
1 cup chopped pecans
Preheat oven to 350. Coat with a vegetable spray the bottom and sides of a 9x5x3” loaf pan. Cut a piece of parchment paper the size of the bottom of the pan. Don’t spray the parchment paper.
In a bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Cream together margarine and sugar. Beat in eggs, scraping down sides to mix all ingredients.
Add pumpkin and blend until combined. Add dry ingredients, alternating with almond milk. Stir together until all ingredients are thoroughly mixed. Fold in pecans.
Pour batter into loaf pan and smooth top. Bake for 55 minutes or until a toothpick inserted into center comes out clean.
Cool in pan on a wire rack. Run a knife around the sides to insure the loaf will come out cleanly. Cool on rack. May drizzle with jam or glaze or a dollup of whipped cream, if desired.
Wrap in saran wrap and will keep in refrigerator about a week. Freezes well wrapped in plastic wrap and then in aluminum foil.
Expanding the Table
Substitute 1/2 cup stevia for sugar. Use sugar free jam for drizzle.
Avoid Nut allergies
Substitute 1 cup dried fruit for nuts.
Dairy Free is Easy
Use cow, soy or coconut milk in place of almond milk.
Make it Gluten Free
Use gluten free flour.
Adapted from My Favorite Dessert Company Cookbook