Pumpkin Bread with Self Rising Flour – Why You’ll Love This Recipe
Last Tuesday morning, I was rushing around my kitchen trying to whip up something special for my neighbor’s fall potluck. With only 20 minutes to spare and a pantry that looked pretty bare, I spotted a can of pumpkin puree, some self-rising flour, and vanilla Greek yogurt sitting on my counter. That’s when this magical pumpkin bread with self rising flour was born!
This recipe is perfect for busy moms who want that cozy fall feeling without the fuss, beginners who are intimidated by traditional bread recipes, and anyone who believes that fewer ingredients mean more time for what matters. The beauty of 3-ingredient cooking lies in its simplicity – you get maximum flavor with minimum effort.
What to expect? A moist, tender loaf that tastes like autumn in every bite, ready in under an hour with just three pantry staples. No complicated mixing techniques, no waiting for yeast, no guesswork.
Pumpkin Bread with Self Rising Flour – Ingredients and How to Make It
What You’ll Need
The Magic Three:
- 2 cups self-rising flour
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 cup vanilla Greek yogurt (or plain Greek yogurt)
Optional Substitutions:
- Gluten-free: Use gluten-free self-rising flour blend
- Dairy-free: Substitute Greek yogurt with coconut yogurt or applesauce
- Sugar-free: The natural sweetness from pumpkin and vanilla yogurt keeps this naturally low in added sugar
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
Chef Greeny’s tip: I always use parchment paper with a little overhang – it makes removing the loaf so much easier!
- Mix the pumpkin puree and Greek yogurt in a large bowl until smooth and well combined.
- Gradually fold in the self-rising flour until just combined. Don’t overmix – a few lumps are perfectly fine.
Chef Greeny’s tip: The key mistake to avoid here is overmixing. Self-rising flour already contains leavening agents, so gentle folding keeps your bread tender.
- Pour the batter into your prepared loaf pan and smooth the top gently.
- Bake for 45-55 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 before transferring to a wire rack.
Recipe Notes & Storage
Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to a week. This bread actually gets more flavorful after the first day!
Doubling: This recipe doubles beautifully – use two loaf pans or one large bundt pan.
Make-ahead magic: You can mix the batter the night before and bake fresh in the morning. Just give it a gentle stir before pouring into the pan.
Pumpkin Bread with Self Rising Flour – Nutrition Facts & Smart Tips
Per Serving (Makes 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Carbs | 28g |
| Protein | 6g |
| Fat | 1g |
| Sugar | 4g |
| Fiber | 3g |
Health Talk
This minimalist recipe packs surprising nutritional benefits. Pumpkin puree brings beta-carotene, fiber, and potassium to the table, while Greek yogurt adds protein and probiotics. The types of flour you choose can impact nutrition – self-rising flour creates that perfect rise without added fats.
Perfect for various dietary approaches: naturally lower in sugar than traditional pumpkin breads, higher in protein thanks to Greek yogurt, and easily adaptable for gluten-free diets. Compared to store-bought pumpkin bread that can pack 300+ calories and 20g of sugar per slice, this homemade version keeps things balanced and wholesome.
Pumpkin Bread with Self Rising Flour – Fun Variations to Try
Sweet Add-ins:
- Mini chocolate chips (1/3 cup)
- Chopped walnuts or pecans
- Cinnamon chips
- A swirl of almond butter
Flavor Twists:
- Add 1 tsp pumpkin pie spice to the flour
- Lemon zest for a bright twist
- Orange zest and a pinch of cardamom
- Vanilla extract boost (add 1 tsp)
Shape Hacks:
- Muffin tin: Bake for 18-22 minutes for individual portions
- Mini loaf pans: Perfect for gifting, bake for 30-35 minutes
- Waffle iron: Press portions for 3-4 minutes for pumpkin bread waffles
Pumpkin Bread with Self Rising Flour – How to Serve It
Breakfast Ideas:
- Toasted with a smear of almond butter
- Topped with Greek yogurt and a drizzle of honey
- Served alongside your morning coffee
Dessert Plate:
- Warm with a scoop of vanilla ice cream
- Dusted with powdered sugar
- Paired with whipped cream and cinnamon
On-the-go Snack:
- Wrapped individually for lunch boxes
- Cut into squares for picnic treats
Perfect Pairings: This bread loves being paired with hot beverages – try it with chai tea, pumpkin spice latte, or classic black coffee. For types and alternatives to milk, almond or oat milk create beautiful coffee combinations.
Print
Pumpkin Bread with Self Rising Flour
- Total Time: 60
- Yield: 12 1x
- Diet: Vegetarian
Description
This amazing 3-ingredient pumpkin bread with self rising flour is the perfect fall treat! Moist, tender, and naturally sweetened, it’s ready in just one hour with minimal prep. No complicated techniques required – just mix, pour, and bake for foolproof results every time.
Ingredients
2 cups self-rising flour
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 cup vanilla Greek yogurt (or plain Greek yogurt)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. Mix the pumpkin puree and Greek yogurt in a large bowl until smooth and well combined.
3. Gradually fold in the self-rising flour until just combined. Don’t overmix – a few lumps are perfectly fine.
4. Pour the batter into your prepared loaf pan and smooth the top gently.
5. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
6. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to a week. This bread actually gets more flavorful after the first day!
Doubling: This recipe doubles beautifully – use two loaf pans or one large bundt pan.
Make-ahead: You can mix the batter the night before and bake fresh in the morning. Just give it a gentle stir before pouring into the pan.
Substitutions: Use gluten-free self-rising flour for gluten-free version, or substitute Greek yogurt with coconut yogurt for dairy-free option.
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 4g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 2mg
Pumpkin Bread with Self Rising Flour – Frequently Asked Questions
Can self-raising flour be used for bread?
Absolutely! Self-rising flour contains baking powder and salt, making it perfect for quick breads like this pumpkin loaf. It creates a tender crumb without the need for separate leavening agents.
What not to add when using self-rising flour?
Avoid adding extra baking powder, baking soda, or salt since self-rising flour already contains these ingredients. Adding more can result in an overly salty or bitter taste and poor texture.
Can I make pumpkin bread with bread flour?
While you can substitute bread flour, you’ll need to add 1½ teaspoons of baking powder and ½ teaspoon of salt per cup of bread flour to mimic self-rising flour. Bread flour has higher protein content, so your bread will be slightly chewier.
Can self-rising flour be used in a bread machine?
Self-rising flour isn’t ideal for bread machines since those recipes typically require yeast for the long rising process. Stick to stovetop or oven methods for best results with this 3-ingredient recipe.
Pumpkin Bread with Self Rising Flour – Final Thoughts from Chef Greeny
The magic of using just 3 ingredients never fails to amaze me. This pumpkin bread with self rising flour proves that simple doesn’t mean sacrificing flavor or satisfaction. Whether you’re a complete beginner or a seasoned baker looking for a shortcut, this recipe delivers every single time.
The beauty lies in its forgiveness – there’s no complicated technique to master, no lengthy ingredient list to gather, and no room for major mistakes. It’s the kind of recipe that builds confidence in the kitchen while creating something truly delicious.
From my kitchen to yours, I encourage you to give this a try. Share it with neighbors, pack it in lunch boxes, or simply enjoy a warm slice with your morning coffee. The pumpkin season is perfect for cozy baking adventures like this one.
Tried this recipe? Tag us @3ingredientrecipe.com on Pinterest or drop your twist in the comments below!
