Fall into Autumn with Take Two's delicious Pumpkin Bread. It's light, fluffy, moist, and perfectly spiced -- and the aroma of it baking in the oven will inspire you to put on a comfy sweater, light a fire in the wood stove (or turn on your favorite fireplace screensaver), and brew up a latte made with Take Two Barleymilk (hint, hint!). Whether you're looking for a scrumptious breakfast treat, or baking something to take with you to share at fall festivities, this recipe is sure to sweeten your season!
• 1 3/4 cup All-Purpose Flour
• 1 tsp. Baking Soda
• 3/4 tsp. Salt
• 2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Ground Ginger
• 1/4 tsp. Ground Cloves
• 1/4 cup Brown Sugar
• 1/4 cup Cane Sugar
• 1 1/2 cup Pumpkin Pureé
• 1/2 cup Coconut Oil (melted)
• 1/4 cup Take Two Original Barleymilk
• Egg Substitute, equal to 2 whole eggs (recommended: Bob's Red Mill Egg Replacer)
• 1 tsp. Vanilla Extract
Preheat oven to 350 degrees.
Follow instructions on egg substitute package, making an equivalent of 2 eggs. Set aside.
Combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a bowl.
In a separate bowl, combine sugar, brown sugar, pumpkin puree, coconut oil, Take Two Original Barleymilk, and egg substitute.
Add dry ingredients to wet ingredients, and mix well.
Mix batter just until it's well-incorporated and lumps are gone.
Pour batter into oiled medium bread pan.
Bake at 350 degrees for 45-60 minutes, or until a toothpick comes out of the center clean.
Let bread cool for 15 minutes before removing from baking pan and cutting.
Store wrapped up at room temperature for up to 5 days, or wrap tightly and freeze.