Discover how to make a moist, flavorful pumpkin bread that’s enhanced with creamy coconut yogurt. This recipe offers a dairy-free twist on classic pumpkin bread, perfect for breakfast, snacks, or holiday gatherings. The coconut yogurt adds richness and a subtle tropical flavor while keeping the bread light and tender.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree (not pie filling)
- 3/4 cup coconut yogurt (full-fat preferred)
- 1/2 cup maple syrup or honey
- 1/4 cup neutral oil (like coconut oil or vegetable oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- In a separate medium bowl, whisk the eggs. Add the pumpkin puree, coconut yogurt, maple syrup, oil, and vanilla extract. Mix until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Do not overmix, as this can make the bread dense.
- If desired, fold in chopped nuts or chocolate chips for added texture and flavor.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark; if the top is browning too quickly, tent with aluminum foil.
- Remove from oven and let the bread cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: If you don’t have coconut yogurt, you can use dairy yogurt or applesauce for a different flavor profile. For gluten-free, substitute with a 1:1 gluten-free flour blend.
- Moisture balance: Be careful not to overmix the batter, as this can result in a dense loaf. Mix just until ingredients are combined.
- Storage: Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 3 months.
- Common mistake: Overbaking can dry out the bread. Start checking for doneness at 50 minutes and remove promptly once a toothpick comes out clean.
Serving Suggestions
Slice the pumpkin bread and serve it warm or at room temperature. It pairs beautifully with a spread of coconut butter, cream cheese, or a drizzle of honey. For a hearty breakfast, top slices with Greek yogurt and fresh fruit. It also makes a delicious accompaniment to coffee or tea during brunch.
Variations
- Chocolate Chip Coconut Pumpkin Bread: Add 1/2 cup chocolate chips to the batter for a sweet, indulgent twist.
- Vegan Version: Replace eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based yogurt.
- Nutty Delight: Incorporate 1/2 cup chopped walnuts or pecans for added crunch and flavor.
- Spiced Variations: Boost the spice profile with ginger or allspice for more warmth.
Storage and Reheating
Store the pumpkin bread in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days or freeze slices individually for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or briefly in a low-temperature oven (around 300°F) for 10 minutes. Reheating enhances moistness and flavor, making it taste freshly baked.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pure pumpkin?
No, canned pumpkin pie filling contains added sugars and spices, which can alter the flavor and sweetness of the bread. Always use plain pumpkin puree for baking.
Is coconut yogurt necessary for this recipe?
Coconut yogurt adds moisture and a subtle tropical flavor, but you can substitute it with dairy yogurt or unsweetened applesauce if needed. The texture and flavor may vary slightly.
How do I know when the bread is done?
Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. Overbaking can make it dry, so start checking at 50 minutes.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking mix or gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.
What are some good add-ins for this bread?
Chopped nuts like walnuts or pecans, chocolate chips, dried cranberries, or shredded coconut can be folded into the batter before baking for extra flavor and texture.
How do I prevent the top from burning?
If the top browns too quickly, tent the loaf with aluminum foil during the last 10-15 minutes of baking. This helps prevent burning while ensuring the inside is fully baked.
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