Can I use fresh pumpkin puree instead of canned?

Absolutely! Using fresh pumpkin puree can result in an even more intense pumpkin flavor and a slightly denser texture. To make your own puree, roast a sugar pumpkin, then blend or mash the flesh until smooth.

How can I make the pumpkin bread more moist?

To ensure your pumpkin bread stays extra moist, consider adding a bit more oil or melted butter to the batter. You can also try substituting some of the oil with applesauce or Greek yogurt, which will keep the bread tender and flavorful.

Can I freeze pumpkin bread?

Yes, pumpkin bread freezes beautifully! Allow the bread to cool completely, then wrap it tightly in plastic wrap or aluminum foil. It will keep in the freezer for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the oven.

What's the best way to store leftover pumpkin bread?

For short-term storage, keep the pumpkin bread at room temperature, wrapped in plastic wrap or stored in an airtight container. It will stay fresh for up to 4 days. For longer storage, you can refrigerate the bread, which will extend its shelf life to about 1 week.

Can I add mix-ins to the pumpkin bread?

Absolutely! Pumpkin bread is a wonderful canvas for all sorts of mix-ins. Try folding in chopped pecans, chocolate chips, dried cranberries, or even swirls of cream cheese for a delightful twist on the classic recipe.

Mouthwatering Pumpkin Bread Recipe Irresistible Autumn Treat

Name: Mouthwatering Pumpkin Bread Recipe Irresistible Autumn Treat
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: American
Ingredients: Pumpkin puree; All-purpose flour; Cinnamon; Nutmeg; Ginger; Brown sugar; Oil or melted butter; Eggs; Vanilla extract; Baking soda; Baking powder; Salt

Description

Pumpkin Bread Recipe that’s moist, warmly spiced, and easy to bake! A fall favorite that fills your kitchen with cozy aromas—try it today!

Ingredients

Pumpkin puree
All-purpose flour
Cinnamon
Nutmeg
Ginger
Brown sugar
Oil or melted butter
Eggs
Vanilla extract
Baking soda
Baking powder
Salt

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, beat the brown sugar and oil (or melted butter) until well combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the pumpkin puree to the wet ingredients and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Cuisine: American