Pumpkin Bread (Dairy Free)

Anthony and I went to a Red Hot Chili Peppers concert on Sunday night. It was so fun. Our seats were really high up and I was really anxious about it. Not really because it was so high, but more because there was no way for me to get out of the row and I don’t like feeling stuck places since I had all those issues with my stomach. Once I got over that though it was an awesome time.

The opening act was Trombone Shorty and Anthony used to see him perform in New Orleans in these small venues, but now they are opening for the Red Hot Chili Peppers sold out crowds. It was so cool! I did decide that I like small music venues better though, so we’re going to try to go to a concert this summer at The Stone Pony down the shore.

And I know it isn’t really pumpkin season, but it tastes delicious all the time. I can’t help it. Sometimes I just want pumpkin flavored things in February or even in June. Who cares?! It’s yummy! This does make 2 loaves, so you can obviously freeze half of it if you only want 1 loaf or I made it into a loaf and then 16 muffins and shared with friends!

Pumpkin Bread

Yields – 2 loaves

Prep time – 15 minutes

Cook time – 60 to 65 minutes for loaves or 20 to 25 minutes for muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups sugar
  • 1-1/2 sticks margarine, softened
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin

Directions

  1. Preheat your oven to 325 degrees and grease your 2 loaf pans.
  2. Mix the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg in a bowl.
  3. In your mixer mix the sugar and margarine together until it is light and fluffy. Add the pumpkin and mix well.
  4. At a low speed slowly add the flour mixture into the mixture.
  5. Add your batter to your loaf pans and bake for 60 to 65 minutes until a wooden tester comes out clean.

 

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