Ingredients
Scale
- 2 cups Pumpkin Spice Ice Cream, softened (full-fat works best)
- 1.5 cups Self-rising flour
- 1/2 cup Pumpkin puree (canned or fresh, unsweetened)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 8×4-inch loaf pan with butter or non-stick cooking spray. You can also line the pan with parchment paper, leaving an overhang on the sides to make it easier to lift the bread out after baking. Ensure your ice cream is softened to a “thick milkshake” consistency before you begin mixing.
- In a large mixing bowl, combine the softened pumpkin spice ice cream and the pumpkin puree. Stir them together until smooth. Gently fold in the self-rising flour. Use a spatula to mix just until the white streaks of flour disappear. Be careful not to overmix, as this can make the bread tough and chewy rather than light and airy.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place the pan on the center rack of the oven. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Cook Time: 55 minutes