Pumpkin Bread

Fall is in the air here!  Along with lots of rain that will hopefully be finally leaving us by Sunday.  Just like we  had days on end last week of hot summer weather, it's been raining days on end here.  Enough is enough. How about some nice cool, crisp weather?  I know I'm ready.  And I am sooo ready that I made two loaves of this pumpkin bread recently.  One for right away and one went in the freezer.  It lasted only about 3 days in the freezer.  Just too good to wait and eat.  So we ate one loaf and had the other one right away.  This bread has no eggs or dairy whatever in it.  It has a ton of flavor and it's very moist.  It's a really good recipe, promise!  So go make one for now and freeze the other one for later......or maybe sooner!!!! (You can get the original recipe here).

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.