Pumpkin bread is so good. It should be one of your classic recipes you make well. Pumpkin bread is one of those recipes you can have on repeat throughout the fall and winter.
But it’s not always easy to make. Is your pumpkin bread over done on the edges and mushy in the middle? Consistently making perfectly baked bread can be tough, ladies.
It took me awhile, but I figured out the perfect combination of recipe, loaf pan, and temperature. Now, when my kiddo, B-man, comes back from college, he always requests “Mom’s Pumpkin Bread.” If you listen to B-man, it’s what he loves most during break. (I’m giggling now, because he thinks I’m a great cook. I’m not! I’ve just mastered a few great recipes.)
Pumpkin bread magic takes place in the oven. The secret is the using right size loaf pan made from the right material. Your pan should be an 8 ½ x 4 ½ baker. Shorter or wider just doesn’t work. The perfect loaf pan is made from stoneware, ceramic or glass. NO metal pans, mama. Ever had blacken edges? Metal gets too hot on the outside. By the time the middle sets, the edges are way overdone. My favorite loaf pan is ceramic.
Lastly, know thy oven. Oven temperatures vary. It can be 50 to 75 minutes before the middle sets. Have patience ladies, it takes time to bake the perfect loaf. Gotta get the middle set. No jiggle middles.
If you follow these tips, it’s easy, peasy. Image the satisfaction of smelling and tasting fresh bread early Thanksgiving morning. Pumpkin bread truly is the aroma of the season. And your kids will tell everyone his mom is a great baker!
Let’s get cooking!
xo,
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