AMAZING Pumpkin Bread recipe - Our Thrifty Ideas (2024)

FAQs

Why did my pumpkin bread crack? ›

The thick, rough crack is a sure sign of insufficient steam. The crust wasn't moist enough to be flexible, so it hardened and set before the loaf was done expanding. Another possible reason is that your baking temperature was too high, resulting in the same effect.

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.

HOW DO I STORE PUMPKIN BREAD AND FOR HOW LONG? Place in an airtight container or resealable plastic bag for up to 4 days. To freeze, wrap in heavy-duty foil or plastic wrap and then place in a tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months.

We don't recommend just adding additional canned pumpkin puree to this recipe: Extra pumpkin can add too much moisture and weight to the batter, which means the loaf isn't strong enough to hold its own weight in the oven and is prone to collapsing in on itself and making a dense, gummy mess.

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.

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.

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.

It depends. If you plan to eat the bread within the next few days, keeping it in a bread box or paper or linen bread bag works well. Kept at room temperature it should keep it fresh for a few days. I always just keep mine cut side down on a cutting board on my counter.

Grease the loaf pan thoroughly using shortening, cooking oil, or butter. Spread it evenly on the bottom and all sides of the pan using your fingers or a folded paper towel. If you are baking a sweet dessert bread, stop here; the pan is ready to be used.

What happens if you don't grease a pan before baking? ›

When a cake bakes in a non-greased pan, it will adhere to the glass or metal instead of having a thin layer of fat or oil working as a layer of defense. So, in your attempt to remove the cake from the pan the cake will struggle to come out, which will often result in the crumb tearing or falling to pieces.

Plastic wrap will make especially moist quick breads (pumpkin, banana) gummy, while aluminum foil tends to crinkle and looks a little too pulled-from-the-freezer. Waxed paper or parchment is the way to go here. Waxed paper balances form and function -- it's the designer sofa of kitchen wraps, if you will.

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.

Thaw and Serve: When you're ready to enjoy your pumpkin bread, remove individual slices or the whole loaf from the freezer. Thaw slices at room temperature for a few hours or the entire loaf in the refrigerator overnight. To recreate that freshly baked taste, warm slices in the oven at a low temperature.

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

If the dough was too dry it can form a crust too early before it's had time to rise, then when it begins to rise it forms cracks which then burst in odd places when the pressure builds up. Steam is important in this stage of baking of some breads like sourdoughs so it's a good thing to try and use steam.

Pumpkin pie often cracks when the eggs in the filling are overcooked. This happens when they're heated too long and tighten up within the mixture — causing splits to form on the surface.