Pumpkin Bread Recipe (2024)

FAQs

What happens if you put too much pumpkin in pumpkin bread? ›

You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture.

Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.

That means—don't leave out the salt, don't cut the amount of sugar, and use the specified amount of cinnamon. This is important because flour is what I like to call a “flavor thief”— it sucks the flavor out of ingredients. So, if you don't follow the recipe as specified, you risk a bland tasting pumpkin bread.

Over-working the batter can result in a tough pumpkin bread. Seeing just a few streaks of flour in the batter is a good sign that it's ready to be transferred to the pan.

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

When taken by mouth: Pumpkin is likely safe when eaten in foods. It is possibly safe to take pumpkin seed or pumpkin seed oil in medicinal amounts. Side effects from pumpkin products are rare, but might include stomach discomfort, diarrhea, and nausea.

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck. PRO-Tip: Do not pull the loaves out without doing a toothpick check. If you remove the loaf too early, the middle will be raw.

It's not as easy as they make it sound to salvage undercooked pumpkin bread, but if you're lucky this handy trick will work. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This should cook the inside and will work even if the loaf has cooled a little.

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

What makes pumpkin taste better? ›

Cook it on the stove

It involves nothing more than cooking canned pumpkin on the stove for a few minutes. This trick works because adding heat to the purée releases the natural pumpkin flavor, elevating it from barely there to wow.

If you forgot the salt, your dough will rise too quickly, and your bread will taste bland.

Setting the Oven Temperature Is Too Hot

If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook.

Once bread is cool, wrap it tightly in plastic wrap. Store Pumpkin Bread at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.

Experienced bakers such as The Baking ChocolaTess have tackled the problem of dry bread, finding the main sources and some creative tricks to reverse the issue. One common problem is having an incorrect ratio of wet to dry ingredients. This can be easily adjusted by increasing the liquid or decreasing flour.

Just use cinnamon, nutmeg and a little ginger. If you like cardamom, you can add a little of that, instead of ginger, but don't overdo it, because cardamom also has a strong flavor.

When fruit is in contact with moist soil for long periods of time, rot organisms such as phytophthora blight can cause problems. Soft sunken spots form where the fruit touches the soil, and if the conditions are good for the fungus, it can cause complete collapse of the fruit.