One bowl. Six ingredients. No oil. No gluten.
Ready? Set? Bake!
It’s a lot to ask of one little loaf, but this pumpkin bread can truly do it all. Pared down to the bare essentials, it’s the ace up my sleeve for last-minute fall festivities or sudden sweet cravings. Everything comes straight out of the pantry and into the oven faster than you can say “good gourd!”
Versatile, flexible, and endlessly adaptable, this basic foundation is just the beginning. Dress it up with nuts or seeds, get spicy with chai or apple pie blends, or go whole grain with buckwheat flour instead. Add cocoa powder, chocolate chips, and marshmallows, oh my!
This isn’t exclusively a bit of autumnal magic, either. Swap 3 – 4 large, ripe, mashed bananas for the pumpkin puree and you’ve suddenly got a crowd-pleasing perennial banana bread sensation to serve.
Best Basic Pumpkin Bread
Tender, soft, rich, and warmly spiced, this is the pumpkin bread you've been looking for. It comes together in mere minutes with basic pantry staples, so you'll never have to forgo or delay sweet satisfaction ever again.
Ingredients
- 1 3/4 Cups Gluten-Free All-Purpose Flour
- 1 Tablespoon Pumpkin Pie Spice
- 2 1/4 Teaspoons Baking Powder
- 1 (14-Ounce) Can Pumpkin Puree
- 1 Cup Full-Fat Coconut Milk
- 1 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
Instructions
- Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.
- In a large bowl, whisk together the flour, spice blend, and baking powder.
- Mix together the pumpkin puree, coconut milk, and brown sugar. Once smooth, pour the liquid ingredients into the bowl of dry, and use a wide spatula to combine.
- Stir until fully incorporated and the batter is smooth. No need to worry about overmixing because there's no gluten!
- Transfer to your prepared loaf pan and smooth out the top. Bake for 60 - 65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Let cool completely before slicing.
Notes
Adjust sweetness to taste. For more of a breakfast treat or Thanksgiving side dish, cut down the sweetener to as little as 1/3 - 1/2 cup, as desired.
Feel free to add up to 1 cup of nuts, chocolate chips, or chopped dried fruits.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 175Total Fat: 4gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 96mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 3g
Excellent
Sounds delicious, and that color is a bonus:)
Mmmmmmmmm!
janet
Full fat coconut milk is brilliant in this recipe. Natural fat and moisture. Love how easy this recipe is.
Oh wow, yum!!!!
This is pure pumpkin PERFECTION!
So is 350 really the right temperature to bake this? This loaf has been baking for over two hours now and is apparently still raw in the middle. I’ve even tried popping it out of the pan and putting it in that way in the hopes that the steam can better escape without the pan to hold it in for the last half hour, and I’m running out of ideas…
Oh dear, I hope it does bake through! I’m certain that 350 is correct; I’ve never had a loaf take that long to bake at any temperature. Do you have a thermometer on the inside of your oven to make sure it’s not off? It sounds to me like it might be running cold.