Pumpkin bread is a popular quick bread that is often made in the fall when pumpkins are in season. It has a soft, cake-like texture and is loaded with warm spices like cinnamon, ginger, nutmeg and cloves. The key ingredient that gives pumpkin bread its signature flavor and texture is canned pumpkin puree. While pumpkin puree provides moisture, sweetness and pumpkin flavor, too much can throw off the balance of ingredients in the bread.
What is the optimal amount of pumpkin to use?
Most pumpkin bread recipes call for 1 cup to 1 1/2 cups of canned pumpkin puree for a standard 9×5 inch loaf pan. This amount provides enough moisture and pumpkin flavor without making the bread too dense or wet. If using a fresh pumpkin, 1 cup of cooked and mashed pumpkin would be equivalent to a 15oz can of pumpkin puree. Anything more than 1 1/2 cups of pumpkin can start to negatively impact the bread.
What happens if you add too much pumpkin?
Here are some of the potential issues that can arise from adding too much pumpkin puree to pumpkin bread:
It can make the bread too dense and wet
Pumpkin puree contains a lot of moisture. When you add too much, it can make the interior of the bread very dense, wet and soggy. This can lead to a gumminess in texture.
It can prevent the bread from rising properly
Too much pumpkin puree adds extra weight to the bread batter. This makes it harder for the bread to rise properly during baking. It can result in a short, dense loaf with poor volume.
It can dilute the flavors
When you add a lot of extra pumpkin, it dilutes the eggs, oil and other flavorings in the bread. This takes away from the signature pumpkin spice flavor. The bread may taste bland or too strongly of pumpkin.
It can cause sinking
Excess moisture from too much pumpkin puree can weaken the structure of the bread as it bakes. This means the center can sink down due to the weight of the wet interior.
It can lead to an uneven texture
Too much pumpkin can give the bread an uneven crumb texture. Some spots end up very gummy while others are dry. Overall, it loses the soft, tender, cake-like texture you want in good pumpkin bread.
It can cause cracking on top
All the extra moisture can actually evaporate as the bread bakes, drying out the surface. This can lead to the top crust cracking or becoming too hard.
It can lead to spillover
If the batter becomes very thin with excess pumpkin, it can overflow the pan and make a mess in your oven. This is especially likely if baking mini pumpkin bread loaves or muffins.
How much is too much?
As a general rule, more than 2 cups of pumpkin puree in a standard loaf pan is likely to cause issues with texture and rising. Mini loaves or muffins can handle a slightly higher ratio of pumpkin but more than 1/2 cup per individual portion may throw off the balance.
Tips for adding extra pumpkin
If you end up with some extra leftover canned pumpkin, there are a few tricks to successfully use it in pumpkin bread:
Adjust the other liquids
For every 1/2 cup of extra pumpkin, reduce the amount of milk or other liquids by 2-4 tablespoons. This helps control the moisture level.
Increase structure-building ingredients
Add a couple extra tablespoons of flour, egg or baking powder to account for the extra pumpkin. This supports the structure so the bread can rise properly.
Account for moisture in mixing
If adding a lot more pumpkin than normal, drier thick batter before baking. Let it stand for 5-10 minutes after mixing to allow the flour to absorb some of the moisture.
Bake in multiple pans
Divide the batter between two loaf pans rather than just one. This gives the bread more room to rise and prevents spillover.
Extend baking time
Allow the bread to bake 5-10 minutes longer if the batter is very wet to ensure the center is fully cooked through. Test doneness with a toothpick.
Cool completely before slicing
Let the bread cool all the way before cutting to allow it to finish setting up. This prevents gummy texture.
How to adjust a recipe with extra pumpkin
Here is a step-by-step guide to modifying a pumpkin bread recipe if you need to use extra pumpkin:
Step 1
Start with your original recipe for one 9×5 inch loaf. Note the amount of pumpkin puree it calls for (typically 1 – 1 1/2 cups).
Step 2
Determine how much extra pumpkin you want to use. For example, if the recipe uses 1 cup but you want to use 2 cups total.
Step 3
For every extra 1/2 cup of pumpkin, subtract 2 tablespoons of milk or other liquid called for in the recipe.
Step 4
Add 1 extra tablespoon each of flour, baking powder and egg per 1/2 cup extra pumpkin. This helps account for the added moisture.
Step 5
Mix up the batter as directed but let it rest for 5-10 minutes to allow the flour to absorb some liquid before baking.
Step 6
Bake in a pan that allows room for rise. For 2 cups total pumpkin, divide between 2 mini loaf pans or muffin cups.
Step 7
Bake at least 5 minutes longer than the recipe states, testing doneness with a toothpick. Allow to cool fully before enjoying.
Example Recipe Adjustment
Original Recipe
Ingredients:
– 1 1/2 cups pumpkin puree
– 1 cup sugar
– 1/2 cup milk
– 2 eggs
– 2 1/4 cups flour
– 2 teaspoons baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Mix wet ingredients
2. Stir in dry ingredients until just combined
3. Pour into greased 9×5 inch loaf pan
4. Bake at 350°F for 55-60 minutes
Modified for 2 cups pumpkin
Ingredients:
– 2 cups pumpkin puree (extra 1/2 cup)
– 1 cup sugar
– 1/3 cup milk (reduced by 2 tablespoons)
– 2 eggs
– 1 extra egg yolk (1 tablespoon)
– 2 1/4 cups flour
– 1 extra tablespoon flour
– 2 teaspoons baking powder
– 1 extra teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Mix wet ingredients
2. Stir in dry ingredients until just combined
3. Let batter rest for 10 minutes
4. Divide between 2 mini loaf pans
5. Bake at 350°F for 60-65 minutes
Conclusion
While pumpkin bread loaded with pumpkin puree may sound tempting, too much can negatively affect the texture, rise and flavor. For best results, stick within 1 to 1 1/2 cups pumpkin per standard loaf. If you need to use extra pumpkin, you can adjust the recipe by decreasing other liquids, adding more structure-building ingredients and dividing between multiple pans. With these tweaks, you can avoid a dense, wet pumpkin bread and still get proper rise and balanced flavor. Trusting the standard amount of pumpkin called for in recipes results in the classic pumpkin bread texture and taste that makes this quick bread so popular.