Prep Instructions for 1 loaf
1 3/4 cups Kember’s Gluten Free Pumpkin Bread Mix
1 cup pumpkin puree
1/3 cup milk (almond, soy, coconut, cow)
1/4 cup oil
1 egg (or vegan option)
1/2 teaspoon vanilla
Optional add ins:
Candied ginger (2 tbsp chopped)
Chocolate Chips (1/3 cup)
Nuts (1/3 cup chopped)
Preheat oven to 350°. Lightly spray an 8 ½” x 4 ½” loaf pan. Whisk pumpkin, milk, oil, egg (or vegan option), and vanilla until smooth. Add 1 3/4 cup bread mix and whisk until combined. Add ginger, chocolate chips, or nuts if you like and pour into prepared pan. Bake 55-60 min or until wooden pick comes out clean. Cool 10 min in pan before transferring to rack to cool completely.
Vegan Option: Add 1 tsp baking powder to 1 3/4 cup mix and whisk to combine. In a small bowl, mix 1 Tbsp ground flax or chia seed with 3 Tbsp warm water. Let stand for 10 min, stirring occasionally.