Egg-Free Pumpkin Bread

Preheat oven to 350ºF. Grease the bottoms of two 9 x 5 inch loaf pans.

In a large bowl, stir together flour, sugar, baking soda, salt, cinnamon, cloves and nutmeg. Add pumpkin, oil, milk and vinegar to flour mixture. Fold gently until just moistened. Do not over-mix.

Spoon batter into pans and bake for 45–50 minutes or until a toothpick inserted in the center of a loaf comes out clean.

Allow bread to cool in the pans on a wire rack for 10 minutes. Turn loaves out onto a cooling rack. Cool completely before slicing.