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Best enjoyed slightly warm, with a pat of butter or cream cheese.
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Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week.
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Freeze for up to 3 months—slice before freezing for easy grab-and-go servings.
Variations
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
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Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based milk.
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Pumpkin Chocolate Swirl: Add ¼ cup cocoa powder to half the batter, then swirl it into the plain batter before baking.
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Mini Loaves or Muffins: Divide batter into mini loaf pans or muffin tins and adjust baking time (20–25 minutes for muffins, 35–40 minutes for minis).
FAQ
Can I use fresh pumpkin instead of canned?
Yes! Simply roast fresh pumpkin, puree it until smooth, and measure 1 cup for the recipe.
How do I keep pumpkin bread moist?
Avoid overbaking, and store the bread wrapped tightly to keep in the natural moisture.
Can I double the recipe?
Absolutely—this bread freezes beautifully, so making two loaves at once is a great idea.
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