Pumpkin Pull-Apart Yeast Bread Recipe (2024)

FAQs

What makes pumpkin bread fall apart? ›

You're putting too much batter in the pan

According to Fine Cooking, this is the most common reason why quick breads (like pumpkin bread) collapse while baking.

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.

The oven temperature is off: Usually it's running too hot, and the outside looks brown before the center is baked through. But a low oven temperature can fool you too– you think you've baked long enough, but it's actually running 50 degrees too cool.

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.

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.

Gluten helps bread maintain its shape and produces the "crumb" (or texture). If your bread does not have enough gluten, the crumb will not come out as expected. Different flours have varying amounts of gluten: white wheat flour contains the most, and whole-grain flours contain considerably less.

HOW DO I STORE PUMPKIN BREAD AND FOR HOW LONG? Place in an airtight container or resealable plastic bag for up to 4 days. To freeze, wrap in heavy-duty foil or plastic wrap and then place in a tightly sealed container or heavy-duty resealable freezer bag.

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.

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.

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.

Why did my pumpkin bread come out mushy? ›

Preventing your pumpkin bread from having a soggy bottom is all about how you let it cool. When it comes out of the oven, let the loaf sit in the pan for a 5 minutes. Then, and here's the secret, turn it out upside down onto a cooling rack.

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

Use a good-quality bread flour that has a high protein content, as this will give your dough the structure it needs to rise and become light and fluffy. Make sure to use the right amount of yeast for your dough. Too much yeast will cause the dough to rise too quickly, resulting in a denser texture.

The thick, rough crack is a sure sign of insufficient steam. The crust wasn't moist enough to be flexible, so it hardened and set before the loaf was done expanding. Another possible reason is that your baking temperature was too high, resulting in the same effect.

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.

Cooling pumpkin pie too quickly also causes cracks. Once your pie is done (there should be a slight jiggle to the center), allow the pie to fully reach room temperature before serving. You can also try cooling the pie in the oven (turned off) with the oven door ajar to let it gradually cool.