Vegan Pumpkin Bread 

Ingredients

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1 cup canned pumpkin puree

• 3/4 cup granulated sugar

• 1/2 cup TAO Orange Pressato Olive Oil

• 1/4 cup TAO Balsamic Vinegar (e.g. Maple, Gala Apple, or Cinnamon Pear)

• 1/4 cup non-dairy milk (e.g. almond or soy milk)

• 1 teaspoon vanilla extract

• 1/2 cup chopped nuts (optional)

Directions

1. Preheat your oven to 350°F. Grease and flour a loaf pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a large bowl, combine pumpkin puree, sugar, olive oil, balsamic vinegar, non-dairy milk, and vanilla extract. Mix well until smooth.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If you're adding nuts, fold them into the batter.

5. Pour the batter into the prepared loaf pan.

6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Once cooled, slice and enjoy!