So healthy, and practically vegan.

In a small bowl mix together 1 cup plant-based milk (or cow’s milk) with 1tsp cider vinegar. Set aside.

In a large bowl, stir together 3 ½ cups flour, 1 ½ cups light brown sugar, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tbs ground cinnamon, and 1tbs ground ginger.  Set aside.

In another, larger bowl, mix together 2 cups pumpkin puree (made from 500g fresh pumpkin), with 1 cup rapeseed/canola oil, and ½ cup orange juice. Stir in the milk.

Mix in the dry ingredients into the wet ingredients till just combined and pour into two loaf pans (filling to ¾ of the height of the tins). 

Bake in the oven at 180c for around 40 minutes, till a skewer comes out clean.

Let cool before removing from pans.