Sweet Dairy-Free Pumpkin Bread

Ingredients

• 15 ounce pumpkin puree canned
• 4  eggs 
• 0.7 cup olive oil pure
• 1 tablespoon blackstrap molasses 
• 1 teaspoon vanilla extract pure
• 0.7 cup water 
• 2 cups sugar white
• 1 cup brown sugar 
• 3.5 cups flour all-purpose
• 2 teaspoons baking soda 
• 1.5 teaspoons salt 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 0.5 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 

Equipment

• bowl
• oven
• whisk
• loaf pan
• toothpicks

Directions

1. Preheat your oven to 350ºF. Spray three 7x3-inch loaf pans bread pans with olive oil cooking spray.
2. In a large bowl, mix together pumpkin puree, eggs, olive oil, molasses, vanilla water, and sugars until well blended.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
4. Stir the dry ingredients into the pumpkin mixture until just blended.
5. Pour into the prepared pans.
6. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.