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

FAQs

What happens if you put too much pumpkin in pumpkin bread? ›

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.

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.

Baking is a science and the formula for the perfect pie filling changes with the consistency of the pumpkin puree. A wetter puree yields a runny pie and a drier one a more firmly set pie. Consistency is of course another great reason to stick with canned pumpkin.

Substitute Pumpkin for Eggs, Oil or Butter | LIBBY'S®

When taken by mouth: Pumpkin is likely safe when eaten in foods. It is possibly safe to take pumpkin seed or pumpkin seed oil in medicinal amounts. Side effects from pumpkin products are rare, but might include stomach discomfort, diarrhea, and nausea.

Some alternative ingredients can help give your bread added moisture. One such ingredient is milk, which has a high-fat content and can add a delightfully creamy flavor when baking. Additionally, adding mashed potatoes or cooked grains can help keep the crumb soft and tender for days after baking.

Sprinkle a little water over the stale bread, wrap it in aluminum foil, and place it in the oven for 10-15 minutes. This will help to moisten the bread and make it soft and fresh again.

A simple and cost-effective method of applying moisture to both the dough and the oven is to use a small handheld water sprayer, available from most supermarkets or online.

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.

Is canned pumpkin and canned pumpkin puree the same thing? ›

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

You'll need to add sweetener, spices, and possibly a thickener (like eggs). However, you cannot use pumpkin pie filling in place of pure pumpkin unless you are making a pie or dessert that calls for the extra ingredients.

Pumpkin weighs 8 ounces per cup, so there's a little less than 2 cups in a 15 ounce can.

Dickinson pumpkins, also known as Dickinson squash, are the pumpkins used to make the majority of canned pumpkin we eat today. But Dickinson pumpkins are tan pumpkins with uniform, smooth skin that are much larger than the average field pumpkin. They're also sometimes called squash, not pumpkins.

Not only does pumpkin purée act as a sweetener, a creamy moisturizer, and a fat substitute in everything from muffins to soup — but it also tastes delicious in everything! But because canned pumpkin is unlike any other baking ingredient, it tends to be mistreated in recipes.

Pumpkin is very healthy and considered safe for most. However, some people may experience allergies after eating pumpkin (32). It's also considered mildly diuretic, which means eating a lot of pumpkin may induce a “water pill”-like reaction, increasing the amount of water and salt your body expels through urine (33).

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

Pumpkin spice is not bad for you. What's bad for you is the sugar found in most pumpkin spice flavored products. What is a pumpkin pie spice substitute? Make your own pumpkin spice blend using any or all of the following: cinnamon, nutmeg, ground ginger, allspice, cloves, or cardamon.