One recipe perfect for this time of year is this amazing, easy Pumpkin Bread. It is a quick bread, meaning that it doesn’t require proofing yeast, or allowing dough to rise. The name is fitting, as it truly is quick to throw together. If you can’t find pumpkin puree in the store, you can always make your own. It’s surprisingly easy and we have instructions for the oven, Instant Pot, and crockpot! If you want to see this in action, you can check out the video located in my Oatmeal Raisin Cookies post. Oven temperatures do vary. So it is more important to rely on a toothpick than the length of time recommended in a recipe. Most quick breads take between 50 minutes and 1 hour to bake. Around the 50 minute mark stick a toothpick in the middle of the top. It should come out with just a few crumbs. You will know this moist pumpkin bread is done. If you find that baking it long enough to get crumbs results in the sides being burnt, you might want to invest in a new bread pan. Please see the recommended tools listed below for my suggestion.
Use a reliable baking pan. Sometimes when quick bread recipes fail it is just a matter of the bread pan that was used. Though not pictured here, I love this bread pan.Use pumpkin puree and not pumpkin pie filling. See above for a link to make it from scratch.Measure the flour correctly. See my steps above for how to do this.Ensure that your baking soda and baking powder are fresh. To check this, add a little baking soda to vinegar and a little baking powder to water. They should react and bubble immediately. Generally speaking, they need to be replaced every six months.Rotate the bread halfway through baking. Most ovens have hot spots in them. By rotating the bread during baking, you ensure that it bakes evenly.
Pumpkin bread freezes really well. You can make it ahead and freeze it as a whole loaf. Once the bread has cooled completely, wrap it three times in plastic wrap and then put it in an air-tight freezer bag. It also freezes well as slices. This allows you to keep leftovers for longer, or to eat just one slice at a time. Once the bread has cooled completely, slice it. Place the slices on a wax paper-lined rimmed baking sheet. Put the baking sheet in the freezer for 2 hours. Transfer the slices to an air-tight container. The slices will store this way in the freezer for up to three months and each slice will thaw after about 30 minutes at room temperature.
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If you love this Pumpkin Bread Recipe please leave me a comment and let me know! Other readers rely on your reviews and I love hearing from you.
