This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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.
More Easy Quick Bread Recipes
If you like this chocolate pumpkin bread recipe, you might also enjoy these other delicious quick bread recipes:
Did you make this recipe?
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