Easy Pumpkin Flatbread Recipe - Happy Foods Tube (2024)

FAQs

Why is my pumpkin bread so dry? ›

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.

Keep leftover pumpkin puree and canned pumpkin in an airtight container in the refrigerator. It'll keep there for a week. If you don't think you can use up your pumpkin within that time, you can freeze it for up to a year. Seal it up in a zip-top freezer bag (be sure to label it) and toss it into the freezer.

In the same bowl, add vanilla extract, water, eggs, vegetable oil, and pumpkin puree and mix all together. 3. Dump mixture in bag to freeze uncooked dough or continue to cook if you'd like! You can freeze after cooking as well, this is totally up to you.

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.

You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture.

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling). Packaged foods (cereal, pasta, cookies) will be safe past the 'best by' date, although they may eventually become stale or develop an off flavor.

Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming. It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.

Use or store in the fridge in an airtight container for up to a week, or in the freezer for 6 to 8 months. This applies to both leftover canned puree and homemade fresh pumpkin puree.

Properly stored, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature.

Should pumpkin bread be refrigerated after baking? ›

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.

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.

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.

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

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.

Add moisture.

Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up. I've actually run the crust of a stale loaf directly under the faucet for a brief second without the bread getting soggy.

Leaving the bread in the oven too long will dry out bread. If the bread has finished baking before the minimum time stated in the recipe, the oven temperature may not be correct. To insure the correct temperature each time you bake, always use an oven thermometer.

Try adding shortening to the recipe. Shortening keeps the bread more moist and airy. If you're health conscious, then using vegetable shortening instead of animal shortening would be a good choice.