Classic Pumpkin Bread Recipe

Classic Pumpkin Bread Recipe - Unsophisticook

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!

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Classic Pumpkin Bread

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 loaves

Author Tara Kuczykowski

Ingredients

• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups light brown sugar packed
• 8 tablespoons unsalted butter softened
• 1 (15-ounce) can pumpkin puree or 2 cups homemade pumpkin puree
• 1 large egg
• ⅔ cup unsweetened refrigerated coconut milk
• ¼ 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.