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 – Amazing 3-Ingredient Fall Recipe That's Foolproof

Name: Pumpkin Bread with Self Rising Flour
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12
Cuisine: American
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)

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

Scale

2 cups self-rising flour

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

1 cup vanilla Greek yogurt (or plain Greek yogurt)

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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