Pumpkin Bread (with self rising flour!)
This 5 ingredient pumpkin bread with self rising flour is moist, perfectly spiced, and comes together in one bowl in about ten minutes! It tastes like Fall in a slice of bread!
Servings: 10 Slices
Equipment
Ingredients
- 2 Large Eggs
- ¾ cup Brown Sugar Packed
- 2 teaspoon Pumpkin Spice
- 15 oz Canned Pumpkin puree Not pumpkin pie filling
- 1 ¾ cup Self rising flour MUST be self rising flour
Instructions
- Preheat your oven to 350°F and grease a standard 9x5 inch loaf pan.
- In a large bowl, whisk the eggs until smooth and a little frothy.
- Whisk in the brown sugar, pumpkin spice, and pumpkin puree until fully combined.
- Add the self-rising flour and stir just until no dry streaks remain. A few small lumps are fine, don't overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use real canned pumpkin puree, not pie filling. Spoon and level your flour so you don't pack in extra and dry out the loaf. The bread firms up as it cools, so don't skip that cooling time before slicing.
- This recipe NEEDS to use self rising flour. All purpose flour or bread flour WILL NOT WORK in this recipe since it does not have the leavening agent already in it like self rising flour does.