Patience is a Virtue: Let the bread cool completely before slicing. Slicing it warm will cause it to gum up and fall apart.
Flour Your Add-ins: Toss nuts or chocolate chips in a tablespoon of flour before folding them in. This helps prevent them from sinking to the bottom of the loaf during baking.
Delicious Variations to Try
Cream Cheese Swirl: Before baking, swirl in a mixture of 8 oz softened cream cheese, ¼ cup sugar, and 1 egg for a marbled, decadent treat.
Maple Glaze: For a special occasion, drizzle cooled loaves with a simple glaze made from 1 cup powdered sugar and 2-3 tablespoons of pure maple syrup.
Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Frequently Asked Questions (FAQ)
Q: Why did my bread sink in the middle?
A: This is usually a sign of under-baking. Ovens can vary, so ensure your skewer comes out completely clean. Also, make sure your baking soda is fresh.
Q: Can I make this into muffins?
A: Absolutely! Line a muffin tin with papers and fill them ⅔ full. Bake at 350°F for 20-25 minutes, or until a tester comes out clean. This recipe makes about 24 standard muffins.
Q: How should I store this pumpkin bread?
A: Once completely cool, wrap the loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days. The moisture content keeps it fresh.
Q: Can I freeze it?
A: Yes, perfectly! Wrap the completely cooled loaves tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight at room temperature.
