5-Ingredient Pumpkin Bread

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/5-ingredient-pumpkin-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 206.1kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour
15 ounces Pumpkin Puree about 1 3/4 cup pumpkin puree
1 cup Light Brown Sugar or coconut sugar
⅔ cup Canned Coconut Milk
1 tablespoon Pumpkin Spices

Optional ingredients

1 teaspoon Vanilla Extract
½ teaspoon Salt

US Customary - Metric

Instructions

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

Equipment

9-inch x 5-inch Loaf Pan

Notes

Flour: 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 gluten-free converter, but don't forget the baking powder.

Storage: 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition