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!
Ingredients:
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups brown sugar, packed
- 1 stick unsalted butter, softened
- 2 cups homemade pumpkin puree or 1 (15-oz.) can pumpkin
- 1 egg
- 2/3 cup Silk Pure Coconut Original coconut milk
- 1/4 cup honey
- 2 teaspoons pure vanilla extract
Instructions:
- Preheat oven to 350 degrees. Grease two loaf pans.
- In a medium mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, baking powder, and salt.
- In a stand mixer bowl, cream together brown sugar and softened butter. Whisk in pumpkin puree, egg, coconut milk, honey, and vanilla. Add dry mixture and stir until combined.
- Divide pumpkin bread batter between the two loaf pans, and use a spatula to smooth out the top.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. If the bread begins to over-brown, cover with foil and continue baking until done.
- Cool at room temperature for 5 minutes and remove from pan to continue cooling.
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.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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