Skinny Pumpkin Bread

Here is what you need:
6 cups whole wheat flour
1 tablespoon baking soda
1 tablespoon baking powder
2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
5 eggs
2 cups sugar
1 1/2 cups very ripe banana, mashed
1 tablespoon vanilla
2/3 cup coconut oil
1 1/3 cups Unsweetened Silk Almond Milk
2 cans pumpkin

Instructions
Mix flour, baking soda, baking powder, salt, and spices in large bowl; set aside.
Beat eggs & sugar on low until mixed, then on high for 30 seconds.
Add banana, vanilla, coconut oil, and Silk Almond Milk. Blend for 30-60 seconds.

Add 2 cans pumpkin; mix until blended.
With mixer on low, slowly add flour mixture to wet ingredients. Blend until mixed well, but do not over stir!

Grease or spray 4 loaf pans with cooking spray. (I like the size of the disposable ones, which I wash and reuse every time. ) Divide the batter into the four pans. Tap each one gently on counter to remove air bubbles.

Bake at 350 degrees for 45-50 minutes, until knife inserted in the middle of the loaf comes out clean. Let cool on wire rack for 10 minutes, then remove from pan and let cool completely. Makes 4 loaves.

Preparation time: 20 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield):

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