3 cups all-purpose flour
1/2 cup whole wheat flour (or you can use all white)
2 cups light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon
4 teaspoons ginger
1 15-ounce can pumpkin puree
1 cup vegetable oil
1/3 cup orange juice
1 cup soy, almond or rice milk
1 teaspoon apple cider vinegar
Preheat over to 350 degrees F. Place a rack in the center of the oven. Line two 9 x 5 in loaf pan with parchment paper and set aside.
Pour the soy milk into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for a few minutes while you prep the other ingredients.
In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
In a very large bowl, stir together pumpkin puree, oil, orange juice and soy milk until nicely combined.
Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate all of it together.
Bake for 1/2 hour at 350 degrees F then lower over to 325 degrees F and bake for another 30 minutes or until toothpick comes out clean when inserted in center of bread.