BitterSweet

One and Done

November 08, 2019

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.

Yield: Makes 8 - 12 Servings

Best Basic Pumpkin Bread

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.

Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes

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

    1. Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.
    2. In a large bowl, whisk together the flour, spice blend, and baking powder.
    3. 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.
    4. Stir until fully incorporated and the batter is smooth. No need to worry about overmixing because there's no gluten!
    5. 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.
    6. 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.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 175 Total Fat: 4g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 96mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 3g
© Hannah Kaminsky
Cuisine: American / Category: Quick Breads and Muffins

The post One and Done appeared first on BitterSweet.

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