Cooking Tips for Perfect Pumpkin Bread
When making pumpkin bread, measuring your ingredients accurately is key. Use a kitchen scale if you have one, especially for the flour and sugar. This helps ensure the right texture. Make sure your pumpkin puree is fresh or use canned puree without added ingredients. If you’re using fresh pumpkin, roast it first to develop a deeper flavor. Also, don’t overmix the batter. Stir until just combined to keep the bread light and fluffy. If you want an extra touch, consider adding a sprinkle of cinnamon or nutmeg to the batter for warmth. Lastly, test for doneness by inserting a toothpick in the center. If it comes out clean, your bread is ready.
Storage and Serving Suggestions
To keep your pumpkin bread fresh, wrap it in plastic wrap or aluminum foil and store it in an airtight container at room temperature. It should last for about 3 to 4 days. If you want to keep it longer, slice it and freeze individual pieces. Just make sure to wrap each slice well. When it comes to serving, this bread pairs wonderfully with a dollop of cream cheese spread or a drizzle of maple syrup. It can be enjoyed as a breakfast treat, an afternoon snack, or as a dessert. Consider serving it warm with a cup of coffee or tea for a cozy vibe. For a festive touch, sprinkle some chopped walnuts on top before serving.
Frequently Asked Questions
What can I substitute for vegetable oil?
You can use melted coconut oil or unsweetened applesauce as a healthier alternative. Both options will work well and keep your bread moist.
How do I store leftover pumpkin bread?
Wrap the pumpkin bread in plastic wrap or aluminum foil and keep it in an airtight container at room temperature. It should stay fresh for about 3 to 4 days.
Can I make this pumpkin bread ahead of time?
Yes, you can bake the bread a day or two in advance. Just make sure to store it properly to keep it fresh until you’re ready to serve.
What toppings go well with pumpkin bread?
Pumpkin bread pairs great with cream cheese spread or a drizzle of maple syrup. For a festive twist, sprinkle some chopped walnuts on top before serving.
What’s the best way to know when my pumpkin bread is done?
Insert a toothpick into the center of the bread; if it comes out clean, your bread is ready. Keep an eye on it towards the end of the baking time to avoid overcooking.
Jump to Recipe
It’s that time of the year again. It’s time when people bake goods to take to Christmas parties or simply give to family and friends. I have been looking for a good bread recipe to take to a Christmas party. I found a pumpkin bread recipe on the food section of a local newspaper. It caught my attention because it has some of my favorite ingredients, dark chocolate, walnuts and cranberries. After shopping over the weekend for the needed ingredients, I started the task of making the pumpkin bread.
Although there is a long list of ingredients, it was an easy recipe to follow and make. The original recipe calls for a walnut oil but I used vegetable oil instead. I reduced the amount of white sugar and I used craisins instead of cranberries. I realized too late that I only have one loaf pan, so I baked one loaf of bread at a time. It only took 55 minutes to bake each loaf. The result is a moist bread that is not too sweet but loaded with flavors. I could taste the bittersweet taste of the dark chocolate, the crunchiness of the nuts and the sweetness of the craisins as I take a bite of this wonderful bread. This bread reminds me of a fruit cake. I took some to work and shared it with my co-workers. I also gave some to my sister-in-law and everyone has only one thing to say, it is delicious 🙂
Pumpkin Bread with Dark Chocolate and Walnuts
Ingredients
- 4 eggs
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 398 ml can pure pumpkin
- 1 ¼ cups vegetable oil
- 3 cups all- purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 generous teaspoon ground cinnamon
- 1 teaspoon table salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups dark chocolate chips
- 2 cups walnuts
- 1 cup dried craisins optional
Instructions
- Heat the oven to 350°F.Coat two standard loaf pans with baking spray.
- In a large bowl, beat together the eggs, both sugars, pumpkin and oil until smooth.
- In a second bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg.
- Add the dry ingredients to the wet and mix well. Fold in the chocolate chips, walnuts and craisins, if using.
- Fill each of the prepared loaf pans about three- quarters full with batter. Drop each on the counter a few times to release any air bubbles.
- Place the pans on a baking sheet to make it easier to pull out of the hot oven.
- Bake for 50-60 minutes or until a toothpick inserted at the centre of each loaf comes out clean. Let cool for at least 1 hour before slicing into thick chunks.
- Serve and enjoy!
Notes
Nutrition
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