This pumpkin bread is moist and packed with flavor. It’s based on the recipe my mom and I used to bake together when I was a kid. One of my earliest memories is the smell of fall spices in the kitchen as the pumpkin bread was baking. The original recipe was given to my mom by a neighbour when we first moved to America. My addition is an irresistible crumble topping.
If you have kids or grand kids, this is a great recipe to get them involved with. All that’s needed is a bit of mixing of ingredients. Then you pop it in the oven. An hour later, you’ll have some delicious pumpkin bread. And your kitchen, like mine, will be filled with the smell of warming, sweet autumnal spices.
How do I store pumpkin bread?
When cool, store the pumpkin bread in an airtight container or a Ziploc bag at room temperature for up to 3 days.
Can I freeze pumpkin bread?
Yes, pumpkin bread freezes beautifully. Once its cool, to freeze, wrap it tightly in plastic wrap and store in the freezer for up to 1 month.
Is canned pumpkin puree just pumpkin?
Yes, canned pumpkin purée is pure pumpkin. Usually, it’s a particular of variety of pumpkin called a ‘Dickinson’ pumpkin. There should be no additives such as sugar or spices, unless it says so on the label.
Why does my pumpkin bread taste bland?
Make sure to follow the recipe exactly. 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.
How do I prevent my pumpkin bread from getting a soggy bottom?
Preventing your pumpkin bread from having a soggy bottom is all about how you let it cool. When it comes out of the oven, let the loaf sit in the pan for a 5 minutes. Then, and here’s the secret, turn it out upside down onto a cooling rack. Remove the parchment paper, and allow it to cool completely. This stops the bottom from getting soggy, and prevents a gummy layer forming at the base of the loaf.
Why did my pumpkin bread come out dry?
There are a number of reasons your pumpkin bread came out dry. It’s possible the particular flour you used was extra “thirsty” for liquid. Try cutting the amount of flour, or adding more milk. It’s also possible your oven was too hot, or you baked the pumpkin bread for too long. Try reducing the oven temperature and cutting the baking time.
What can I use instead of pumpkin purée?
If you don’t want to use pumpkin purée, you can grate fresh pumpkin into the batter, like you might do for a carrot cake. If you don’t want to use pumpkin at all, you can substitute it with carrot purée or sweet potato purée. Both will yield a delicious result.
