Ever since making my homemade pumpkin puree, I've been dying to bake up some pumpkin bread. But things have been busy, busy, busy around here, and I just haven't been able to squeeze it in until today.
I'm kind of particular when it comes to pumpkin bread. I prefer it to be moist, yet not heavy or dense, and I detest when recipes get a little too heavy-handed with the nutmeg (ahem, Starbucks). You also won't find any heavy glazes on my pumpkin bread. I just want yummy pumpkin flavor that's sweet but not too overly sugary.
I think I've managed to meet all of these criteria in this pumpkin bread recipe, and my little secret is that I use Silk Pure Coconut Original coconut milk as the liquid. With 45% of your daily value of calcium and only 80 calories per cup, it's a surprising way to achieve a pumpkin bread that's light and fluffy -- and no, there is not even a hint of coconut flavor in the bread.
As I mentioned, I used my homemade pumpkin puree for this recipe, but you could also substitute canned pumpkin. I highly recommend giving the homemade version a try at some point though!
Want to change this up a little? Stir in 1 cup of chocolate chips, dried cranberries or chopped toasted walnuts before dividing between loaf pans.