• 1½ cups all-purpose flour
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon baking powder
• 6 tablespoons unsalted butter, softened
• 1½ cups brown sugar
• 2 large eggs
• 1 cup unsweetened pumpkin puree
• 1 teaspoon vanilla extract
• ⅓ cup milk

Instructions

1. Preheat oven to 350°F. Spray a 9″ x 5″ loaf pan with cooking spray and line bottom of pan with wax paper. In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set aside.
2. In a large bowl, beat the butter until creamy. Add the brown sugar and beat for 4 minutes. Add the eggs, one at a time, mixing well after each addition. Then beat in the pumpkin puree. In a small bowl, stir the vanilla into the almond milk. Mix the dry ingredients into the pumpkin mixture in 3 additions on low speed, alternating with the almond milk mixture.
3. Spread the batter into an even layer in the prepared pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let the loaf cool in the plan for 10 minutes, then turn out onto a rack.

xo xo
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