How can I tell when pumpkin bread is fully baked?

Pumpkin bread is done when it has risen to form a rounded dome and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. The edges should be golden brown while the center remains slightly lighter. If the toothpick shows wet batter, continue baking and test again every 5 minutes to avoid over- or under-baking.

What is the best way to keep pumpkin bread moist after baking?

To maintain moisture, store pumpkin bread wrapped in aluminum foil if whole, or in an airtight container once sliced. Refrigerate it for up to 10 days. Reheat slices in the microwave for about 15 seconds before serving. The vegetable oil and pumpkin puree in the recipe naturally help the bread stay soft and moist during storage.

Can I use gluten-free flour to make pumpkin bread?

While this recipe hasn’t been tested with gluten-free flours, some bakers have successfully used 1-to-1 gluten-free blends like Cup4Cup without adjusting other ingredients. If you try a gluten-free version, keep an eye on the texture and baking time, as these flours can behave differently than wheat flour.

What’s the difference between using oil and butter in pumpkin bread recipes?

Using oil in pumpkin bread keeps the crumb light and moist, which is especially important in recipes with pumpkin puree. Butter, on the other hand, tends to make breads denser and adds a buttery flavor that might work better in banana bread but can weigh down pumpkin bread’s texture.

Is it okay to substitute milk for orange juice in pumpkin bread recipes?

Yes, milk can be used as a substitute for orange juice with no significant change in texture or baking time. Orange juice adds a subtle citrus note, but milk provides moisture and richness, making it a suitable alternative if you prefer a milder flavor or have no orange juice on hand.

Pumpkin Bread Recipe Made Easy with New England Flavor

Description

🎃 Experience the rich, moist texture of this Pumpkin Bread with a classic New England flavor that’s perfect for cozy fall days.
🍞 Enjoy how easy it is to make this delightful homemade treat, perfect for breakfast or as a comforting afternoon snack.

Ingredients

Scale

2 cups (about 250 g) all-purpose flour, spooned and leveled
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 oz / 425 g) 100% pure pumpkin puree
1½ sticks (¾ cup / 170 g) unsalted butter, softened (or ½ cup / 120 ml vegetable oil)
2 cups (400 g) granulated sugar (or 1 cup brown sugar + 1 cup granulated sugar)
2 large eggs, at room temperature
Optional: 2/3 cup (about 110 g) semi-sweet chocolate chips or chopped nuts like walnuts or pecans

Instructions

1. Preheat oven to 325°F (160°C). Grease two 8×4-inch loaf pans with butter and dust with flour or use non-stick baking spray with flour.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.
3. In a large bowl or using an electric mixer, beat the softened butter and sugar together on medium speed until just blended.
4. Add eggs one at a time, beating well after each addition until the mixture becomes light and fluffy.
5. Beat in the pumpkin puree. The batter may appear grainy or slightly curdled, which is normal.
6. Gradually add the dry ingredients and mix on low speed just until combined. Do not overmix. Fold in optional chocolate chips or nuts, if using.
7. Divide the batter evenly into the prepared loaf pans and spread evenly.
8. Bake for 65 to 75 minutes, or until a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs. Cover with foil halfway through baking to prevent over-browning if needed.
9. Let the bread cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely before slicing.

Notes

💡 Using vegetable or canola oil instead of butter can enhance moisture and lighten the crumb.
🍊 Adding ¼ cup orange juice or milk can prevent the bread from being too dense and add subtle tang or richness.
🚀 The bread tastes even better on the second day as the flavors develop.

Prep Time: 25 minutes
Cooling time: 20 minutes
Cook Time: 70 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 166
Sugar: 17g
Sodium: 117mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 31mg

Keywords: Pumpkin, Bread, Moist, Easy