Pumpkin Bread Recipe (2024)

FAQs

Is pumpkin puree the same as canned pumpkin? ›

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

I use orange juice because a little liquid keeps the bread from tasting too dense. Milk works too if you don't have orange juice, but the subtle orange flavor is like magic in this bread. It just works. Chocolate Chips: Optional, but if you're a chocolate lover, pumpkin + chocolate is always a good idea.

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.

My recipe has only 103 calories and 19 grams of carbohydrates per slice. Plus, each serving contains a little protein and fiber. Pumpkin is an excellent source of vitamins A and C, and since it's low in calories, it gives the bread moisture without adding saturated fat. Of course, all things in moderation.

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Most canned pumpkin is pureed pumpkin. It's been cooked and canned, but you'd have to cook it anyways to make it soft enough to puree. As long as you get plain canned pumpkin without added seasonings, it's the same as what you would make at home.

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.

Pumpkin bread can become dense if there is not enough hydration or wet ingredients in the recipe. Another cause is overcooking the bread which can cause it to dry out. Remember, it's always easy to keep cooking if it isn't done but impossible to take cooking time back.

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

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 ...

Why won t my pumpkin bread cook in the middle? ›

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. Invest in a simple oven thermometer to help verify the temperature. Make sure you have other bread baking essentials in your kitchen, too.

So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.

Pumpkin puree has 62% less calories than banana. Pumpkin puree has 65% less carbohydrates than banana. Pumpkin puree has 73% less sugar than banana. Pumpkin puree has more beta-carotene and alpha-carotene than banana, however, banana contains more lutein + zeaxanthin than pumpkin puree.

Pumpkins pack a healthy dose of fiber, which is proven to support digestive health, regulate blood sugar and reduce the risk of heart disease. Basically, the more fiber, the better. And to that end, pumpkin is an obvious choice.

How much fresh or frozen pureed pumpkin would you need to substitute for one can of canned pumpkin in a recipe? Use the exact same amount the recipe calls for. If a recipe calls for a 15 oz can of pumpkin, use 15 oz of fresh (prepared) pumpkin which is about 2 cups MINUS 1 Tablespoon.

How Many Cups in a Can of Pumpkin, Really? Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups). By comparison, a 3-pound pie pumpkin will likely give you enough puree for a recipe that calls for a can of pumpkin.

Pumpkin or squash purée can be made at home and preserved by freezing for future use. However, if you are looking to can pumpkin or squash at home, the only safe option is to pressure can cubed squash. Do not pressure can or boiling water bath can mashed, puréed, or grated squash or pumpkin.