Pumpkin Bread

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Serves 8

¼ cup canola oil, plus more for pan
2 cups flour, plus more for pan
1½ cups sugar
¼ cup soy milk or non-dairy creamer
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
2 (15-ounces) cans pumpkin purée

Heat oven to 350° F. Grease and flour a 9″ round cake pan; set aside. Stir together oil, sugar, soymilk, vanilla, cinnamon, salt, and pumpkin in a bowl; add flour, and stir until just combined. Pour into prepared pan, and smooth top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cut into squares or wedges to serve.

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