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

FAQs

How do you get moisture out of canned pumpkins? ›

Whichever brand you choose, there's one step you should probably take when baking with pumpkin purée this year: Add the pumpkin purée to a cheesecloth or paper towel and wring out the excess moisture that's inside. This tip is a particular favorite of TikTok creator and baker Sarah Fennel, the creator of Broma Bakery.

There are a number of reasons your pumpkin bread came out dry. It's possible the particular flour you used was extra “thirsty” for liquid. 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.

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

Canned Pumpkin Delivers Consistent Results

That means your homemade puree can either yield a perfectly lush pumpkin pie from scratch or one that's unpleasant and watery. Because canned pumpkin has the same texture can after can, “you'll get a consistent result with your recipes every time,” explains Maggie.

Although canned pumpkin is not a rich source of fibre, it has an extremely high moisture content. As seen in the chart, 100g of canned pumpkin (salted and unsalted) contains 90g of water.

Add Milk

To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer.

Don't over bake it. Test it a few minutes earlier than you have been baking it for. Try using a slightly smaller pan for a taller loaf. Adding some ground walnuts to the batter at the end can help, too.

Pumpkin bread can become dense if there is not enough hydration or wet ingredients in the recipe. Another cause is overcooking the bread which can cause it to dry out. Remember, it's always easy to keep cooking if it isn't done but impossible to take cooking time back.

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

How to enhance pumpkin flavor for baking? ›

The amount of water that gets cooked off is drastic — Sarah says the purée can be reduced by half (both in weight and volume). And without all that water in the way, the natural sugar in the pumpkin has the opportunity to caramelize and brown, resulting in a more complex flavor.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew. Libby's canned pumpkin has a really rich orange color that is quintessential fall.

Due to its high soluble fiber content, pumpkin is very good for your dog's digestion. If you feed your dog some pumpkin, it will add bulk to their stool. This helps reduce issues with diarrhea. In addition, fermentation of the same fiber produces beneficial fatty acids that supply energy to cells.

(Note, if the puree is overly watery, you should strain it over cheesecloth or a fine mesh strainer to get rid of some of the liquid.) 6Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

Prevent puddles of moisture from sitting inside the pumpkin by inverting it onto a clean, dry rag and letting it dry completely. Give the pumpkin at least 20 minutes to dry. You could let it sit up to 1 hour if desired, though.

Why is my pumpkin cake too moist and dense on the bottom? 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.

If a batch of pumpkin puree appears thin or watery, let it drain in a fine-meshed strainer for 1 hour to remove excess liquid. Most roasted or steamed pumpkin just needs a quick mash to turn soft and creamy-smooth. If lumps remain, place the puree in a blender or food processor, and blend until smooth.