Easy Pumpkin Bread Recipe {Better than Starbucks} | Tastes of Lizzy T (2024)

FAQs

Why is my pumpkin bread not moist? ›

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.

Sugar, Pumpkin, Enriched Wheat Flour [Wheat Flour, Malted Barley, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Eggs, Soybean Oil, Water, Pepitas [Pepitas, Safflower Oil, Salt], Modified Food Starch, Sea Salt, Spices, Baking Powder [Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium ...

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.

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.

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.

One slice of Starbucks pumpkin bread contains almost 40 grams of sugar. Because it's high in sugar, it's not something I would recommend having for breakfast on a regular basis and also why I wanted to make my own version that tastes just as good with way less sugar.

Since 2015, PSL's pumpkin sauce includes real puree made from sweet little pumpkins.

You do not need to refrigerate it, but it will last longer if you do. Store your freshly baked Starbucks pumpkin loaf at room temperature or in the refrigerator, covered with foil or plastic wrap, and placed in a plastic bag so it doesn't dry out.

If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.

What happens if you use too much baking soda in pumpkin bread? ›

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

The oven temperature is off: Usually it's running too hot, and the outside looks brown before the center is baked through. But a low oven temperature can fool you too– you think you've baked long enough, but it's actually running 50 degrees too cool.

Don't use pumpkin pie filling in place of pumpkin purée.

Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!

It's thicker, fresher, and sweeter tasting than canned. I used homemade pumpkin puree when baking pumpkin bread this weekend. The pumpkin was so sweet tasting that I was able to reduce the sugar in the recipe by one third.

Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.

Dry bread: Dry pumpkin bread is such a disappointment. To avoid dry, crumbly bread, try to keep your batter moist. Either do this by using less flour or adding more liquid — but don't add more oil. Instead, try adding orange juice or even bourbon to get some liquid into the batter.

Your Bread Has Too Much Flour

Adding too much flour is one common mistake for beginning bakers. This produces dry bread with more crumbs. The key is to find a balance between the flour and liquid ingredients in your recipe. It can be tricky because bread recipes don't always give you an exact amount of flour.

Overworking the dough can cause the gluten strands to break down, resulting in a tough and dense bread. To ensure a light and fluffy texture, knead the dough just until it becomes smooth and elastic. This usually takes about 7-10 minutes by hand or 5 minutes in a stand mixer.

How Do You Know When Pumpkin Bread is Done? Your pumpkin bread is underdone when you find the middle is still uncooked. The exterior may look fully baked, but unless you check the middle by using a toothpick or cake tester, there's no way to know if the interior is done.