Best Pumpkin Bread Recipe | Soft & Moist With A Whole Can Of Pumpkin! (2024)

FAQs

Why is my pumpkin bread not moist? ›

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.

Canned Pumpkin Delivers Consistent Results

That means your homemade puree can either yield a perfectly lush pumpkin pie from scratch or one that's unpleasant and watery. Because canned pumpkin has the same texture can after can, “you'll get a consistent result with your recipes every time,” explains Maggie.

The process is simple. By slowly cooking pumpkin purée on the stovetop (10 to 15 minutes, depending on the recipe), the water is forced to evaporate off, resulting in an ingredient that's thicker and more concentrated.

Add Sugar

Sugar acts as a liquifying agent in the dough. Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture.

Tenting a piece of tin foil on top of the loaf half way through the baking time helps to avoid drying out the top while the inside cooks.

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

The easiest is to spread your puree out on a cookie sheet and blot it with a paper towel. If you have a little more time on your hands, you can put your pumpkin puree either on the stove or in the oven to cook off a bit of moisture.

There isn't much of a difference between canned pumpkin and fresh pumpkin puree, and looking at the list of ingredients on the back of the can will tell you that. It will probably just say pureed pumpkin or steamed pumpkin puree.

"It's actually a blend of cinnamon, nutmeg, ginger, allspice and cloves." Pumpkin flavoring actually harkens back to the pilgrims, Cundiff says. "In the early 1600s, pumpkins were a source of vitamins and minerals and used in a multitude of dishes prepared to help nourish the pilgrims," Cundiff says.

Why does my canned pumpkin taste bitter? ›

Cucurbits can contain cucurbitacin, a toxic compound that gives off a bitter taste. The bitterness is bred out of domesticated cucurbits. But sometimes insects moving from one field to another cross-pollinate a cultivated plant with a wild or ornamental one.

Also, bear in mind that fresh pumpkin can create varying results depending on the pumpkin you choose; there can be different water and sugar content in every pumpkin, which can affect the flavor and texture. Canned pumpkin is made of steamed, pureed pumpkin or a blend of pumpkin and other squashes.

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.

The Best Baking Soda Substitute: Baking Powder

Baking powder is, without a doubt, the best baking soda substitute you can find. They're not the same thing (baking soda is about three times stronger), but they are both leavening agents that work in similar ways.

Carving pumpkins are typically thinner and easier to saw into. They also have less guts on the inside, which are also grainier and stringier, making them easier to clean. Pie pumpkins, meant for baking, are usually smaller and more rounded.

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.

(Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.

Why Is My Homemade Bread so Dry? Fats keep your bread moist. If your loaf was too dry, try adding a tablespoon or two more oil next time you make it. Likewise, water does more than hydrate your dough.

Method #1: Baking bread with steam using a spray bottle

The simplest method of adding steam to your oven is to spray the loaf with warm water prior to putting it into the oven. Spray the oven once the bread is loaded, and then again about 5 minutes into the bake.