Pane alla zucca con 5 ingredienti (vegano)

Questo Pane alla zucca con 5 ingredienti is a delicious moist quick bread full of flavors with a soft crumb. This easy-to-make loaf requires just Ingredienti 5 and brings you full Fall vibes, making it a perfect addition to any breakfast, snack, or dessert spread.

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mi piace sapori autunnali and there’s something really special about pumpkin bread, like my Pane vegano alla zucca and Vegan Pumpkin Banana Bread. To me, pumpkin bread has the perfect combination of spice flavors, soft texture, and moist dough.

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Pane alla zucca con 5 ingredienti

This 5-Ingredient Pumpkin Bread is a delicious moist quick bread full of flavors with a soft crumb made just 5 ingredients for full Fall vibes.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 50 verbale min

Tempo totale: 1 ora hr

Corso: Colazione

cucina: americano

Dosi: 12 fette

Calorie: 206.1 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina a lievitazione spontanea
• ▢ 15 oz Purè di zucca - about 1 3/4 cup pumpkin puree
• ▢ 1 bicchiere Zucchero di canna chiaro - o zucchero di cocco
• ▢ ⅔ bicchiere Latte di cocco in scatola
• ▢ 1 cucchiaio Spezie di zucca

Ingredienti facoltativi

• ▢ 1 cucchiaino da tè Estratto di vaniglia
• ▢ ½ cucchiaino da tè Sale

Istruzioni

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with oil. Set aside.
• In a large mixing bowl, whisk pumpkin puree, canned coconut milk, brown sugar, and vanilla extract if used.
• Add self-rising flour, pumpkin spices, and salt if used.
• Use a rubber spatula to stir the ingredients together, it should be thick and smooth.
• Transfer the dough to the prepared pan, and use a knife to draw a line in the center top of the pumpkin bread so it cracks while baking.
• Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean. If not, add 10 minutes and repeat.
• Let the bread cool down completely on a cooling rack for 3 hours or overnight before slicing

Note

Farina: You can swap self-rising flour for 2 cups of all-purpose flour which you stir in 1  tablespoon baking powder. The recipe doesn’t work with almond flour or oat flour. For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.

Archiviazione: You can store the bread in an airtight container in the fridge for up to 4 days.

Canned Coconut Milk: It can be swapped for canned coconut cream. Dairy-free milk like almond milk, soy, milk, and oat milk work, too, but the bread won’t be as moist because these alternatives contain less fat. Another option to use low-fat, dairy-free milk is to swap the 2/3 cup of canned coconut milk for 1/3 cup of canola oil + 1/3 cup of dairy-free milk.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Attrezzatura

Teglia da pane da 9 x 5 cm

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Alimentazione

Servendo: 1fetta | Calorie: 206.1kcal | Carboidrati: 28g | Proteine: 2g | Grasso: 9.6g | Grassi saturi: 0.7g | Grassi polinsaturi: 2.8g | Grasso monoinsaturo: 5.9g | Grasso trans: 0.04g | Sodio: 162.8mg | Potassio: 55.4mg | Fibra: 0.7g | Zucchero: 13.1g | Vitamina A: 28.7IU | Vitamina B12: 0.04mcg | Vitamina C: 0.3mg | Vitamina D: 0.05mcg | Calcio: 36.4mg | Ferro: 1mg | Magnesio: 7mg | fosforo: 24.6mg | zinco: 0.2mg

Ingredienti e sostituzioni

• Farina a lievitazione spontanea – Use a high-quality self-rising flour for best results. If you don’t have any, you can make your own by combining 2 cups of all-purpose flour with 1 tablespoon of baking powder. For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.
• Purè di zucca – Choose canned pumpkin puree for ease and consistency. Fresh roasted pumpkin puree can also be used.
• Zucchero di canna chiaro – I prefer light brown sugar for a deeper, more caramelized flavor. Coconut sugar is a great alternative.
• Latte di cocco in scatola – Use full-fat canned coconut milk for maximum moisture and richness. Dairy-free milk like almond or oat milk can be substituted, but the texture may be slightly denser.
• Spezie di zucca – This blend typically includes cinnamon, ginger, nutmeg, and cloves. You can use a pre-made pumpkin spice mix or create your own custom blend.
• Estratto di vaniglia – Use pure vanilla extract to enhance the overall flavor.

How to Make 5-Ingredient Pumpkin Bread

This recipe is really easy to make and almost impossible to fail!! Read the recipe card further down for all details and you can use the pictures below for key steps.

Pour all the wet ingredients and sugar in a large mixing bowl.

Stir the batter with a spatula until it’s thick and uniform.

Add the self-rising flour and incorporate it gently into the pumpkin bread base.

Pour the batter into a loaf pan lined with oiled parchment paper and bake it for 30 minutes.

I consigli di Carine per la pasticceria

• Ensure the pumpkin puree and coconut milk are well-incorporated into the batter to prevent any dense or uneven pockets.
• Check the bread towards the end of the baking time to prevent overbrowning. Cover the top loosely with foil if it’s browning too quickly.
• Allow the bread to cool completely before slicing for the best texture. The pumpkin bread will continue to firm up as it cools.
• Per variazione, fold in chopped nuts, chocolate chips, or dried cranberries before baking.

More Pumpkin Bread Recipes

Vegan Pumpkin Banana Bread

Pane vegano alla zucca

Pane di zucca vegano e senza glutine