Pão de Abóbora com 5 Ingredientes (Vegano)

Esta Pão de Abóbora com 5 Ingredientes is a delicious moist quick bread full of flavors with a soft crumb. This easy-to-make loaf requires just Ingredientes 5 and brings you full Fall vibes, making it a perfect addition to any breakfast, snack, or dessert spread.

Índice

+ Ver mais- Ver menos

Eu amo sabores de outono and there’s something really special about pumpkin bread, like my Pão de Abóbora Vegano e Vegan Pumpkin Banana Bread. To me, pumpkin bread has the perfect combination of spice flavors, soft texture, and moist dough.

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Pão de Abóbora com 5 Ingredientes

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.

5 de 1 voto

Impressão Revisão Economize Salvo!

Partilhar no Facebook pino Salvar no e-mail

Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 50 minutos minutos

Tempo total: 1 hora hr

Curso: Café da manhã

Cozinha: americano

Dose: 12 fatias

Calorias: 206.1 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ 2 copos Farinha Auto-Crescente
• ▢ 15 onças Purê de abóbora - about 1 3/4 cup pumpkin puree
• ▢ 1 xícara Açúcar Mascavo Claro - ou açúcar de coco
• ▢ ⅔ xícara Leite de coco em lata
• ▢ 1 colher de sopa Especiarias de abóbora

Ingredientes opcionais

• ▢ 1 colher de chá de extrato de baunilha
• ▢ ½ colher de chá sal

Instruções

• 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

Notas

Farinha: 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 conversor sem glúten, Mas não se esqueça do fermento em pó.

Armazenamento: 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.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Equipamentos

Forma de pão de 9 cm x 5 cm

Partilhar no Facebook Pin da Receita

Nutrição

Servindo: 1fatia | Calorias: 206.1kcal | Carboidratos: 28g | Proteína: 2g | Gordura: 9.6g | Gordura saturada: 0.7g | Gordura poliinsaturada: 2.8g | Gordura monoinsaturada: 5.9g | Gordura trans: 0.04g | Sódio: 162.8mg | Potássio: 55.4mg | Fibra: 0.7g | Açúcar: 13.1g | Vitamina A: 28.7IU | Vitamina B12: 0.04µg | Vitamina C: 0.3mg | Vitamina D: 0.05µg | Cálcio: 36.4mg | Ferro: 1mg | Magnésio: 7mg | Fósforo: 24.6mg | Zinco: 0.2mg

Ingredientes e Substituições

• Farinha Auto-Crescente – 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 conversor sem glúten, Mas não se esqueça do fermento em pó.
• Purê de abóbora – Choose canned pumpkin puree for ease and consistency. Fresh roasted pumpkin puree can also be used.
• Açúcar Mascavo Claro – I prefer light brown sugar for a deeper, more caramelized flavor. Coconut sugar is a great alternative.
• Leite de coco em lata – 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.
• Especiarias de abóbora – This blend typically includes cinnamon, ginger, nutmeg, and cloves. You can use a pre-made pumpkin spice mix or create your own custom blend.
• de extrato de baunilha – 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.

Dicas de confeitaria da Carine

• 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.
• Para variação, fold in chopped nuts, chocolate chips, or dried cranberries before baking.

More Pumpkin Bread Recipes

Vegan Pumpkin Banana Bread

Pão de Abóbora Vegano

Pão de Abóbora Vegano e Sem Glúten