Incredibly Moist Pumpkin Bread - The Highest Rated Quick Bread Recipe For Fall (2024)

FAQs

How do you add moisture to quick bread? ›

Eggs also add moisture, color, flavor, and nutritional value. Generally, recipes call for large eggs. The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.

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.

When you add pumpkin (or banana) to make breads it may stay permanently mushy because the centre can't get hot enough before the outside burns. It may not be underdone but you might have added to much pumpkin. Source: Growing up with a mother who always added too much banana to banana bread.

If you make something like pumpkin bread, you should wrap it tightly in plastic wrap, then put it in a plastic bag. That's best for quick breads. If you're going to store it for longer than a few days, you should put it in the freezer.

Use around 5% sugar (percentage of flour), use of milk and honey in the recipe keeps the bread soft and moist after baking if kept covered and protected from dry environments. Use of oil in the recipe also keeps the bread softer.

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 ...

If you find that your pumpkin cake is too moist, isn't holding it's shape and is gummy in certain areas, it's usually caused by too much liquid in your recipe.

Even though your oven may say it's preheated to 350° F, tests have revealed that oven temperatures can be off by as much as 75° F in either direction! If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook.

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

Here's what could happen if you use too much baking soda: 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.

Once bread is cool, wrap it tightly in plastic wrap. Store Pumpkin Bread at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.

Yes, in fact you should leave it out to cool at least 6 hours. Once it is cooled you can keep it fresh best by putting it in a paper bag.

So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.

Add moisture.

Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up. I've actually run the crust of a stale loaf directly under the faucet for a brief second without the bread getting soggy.

Too much baking powder or baking soda can make a quick bread dry and crumbly. But, also the bread can have a bitter aftertaste. If too much leavening is added the batter can over rise and then the bread will “fall.” Too little leavening produces bread with a heavy, gummy texture.

Under-mixing causes quick breads to be crumbly, dry and have very few tunnels.

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Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.