Ingredients and Weight:
- All-purpose flour: 2 cups (250 grams)
- Pumpkin puree: 1 cup (240 grams)
- Coconut milk: 1 cup (240 milliliters)
- Sugar: 1 cup (200 grams)
- Brown sugar: 1/2 cup (100 grams)
- Baking powder: 2 teaspoons (8 grams)
- Baking soda: 1 teaspoon (5 grams)
- Salt: 1/2 teaspoon (2 grams)
- Ground cinnamon: 1 teaspoon (2 grams)
- Ground ginger: 1/2 teaspoon (1 gram)
- Grated nutmeg: 1/4 teaspoon (0.5 grams)
- Unsalted butter, melted: 1/2 cup (113 grams)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5 milliliters)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, pumpkin puree, coconut milk, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250 calories per slice
- Carbohydrates: 40 grams
- Protein: 5 grams
- Fat: 10 grams
- Fiber: 2 grams
- Sugar: 20 grams
Dish Characteristics:
- Soft and moist
- Sweet and spicy
- Warm and comforting
- Perfect for fall or winter gatherings
User Comments:
- "This bread is amazing! The pumpkin and coconut flavors are perfectly balanced."
- "I love the warm spices in this bread. It's like a warm hug in a loaf."
- "This bread is so easy to make and it always turns out perfect."
Special Precautions and Tips:
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
- If you don't have coconut milk, you can use regular milk instead.
- This bread can be stored in an airtight container at room temperature for up to 3 days.
