Can I use fresh pumpkin instead of canned in pumpkin recipes?

Absolutely! For 1 cup of canned pumpkin, substitute 1 cup of homemade pumpkin purée that has been drained of excess moisture. Small sugar pumpkins or pie pumpkins yield the best flavor for pumpkin recipes.

How do I know when my pumpkin bread is done baking?

Insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter. Due to pumpkin's moisture content, the toothpick test is more reliable than timing alone for pumpkin recipes.

Can I reduce sugar in pumpkin recipes without affecting texture?

Yes, most pumpkin recipes can handle a 25% reduction in sugar without significant texture changes. You can also replace some sugar with mashed banana, applesauce, or maple syrup for natural sweetness.

Why did my pumpkin bread sink in the middle?

This typically happens when pumpkin bread is underbaked or when the leavening agents (baking soda/powder) are expired. Make sure your pumpkin bread tests done in the center before removing from the oven.

How can I make pumpkin recipes more flavorful?

Toast your spices in a dry skillet before adding them to pumpkin recipes—this releases their essential oils. Also, try adding a tablespoon of molasses or a shot of espresso to intensify the flavor profile of sweet pumpkin recipes.

Pumpkin Recipes That Will Change How You Cook This Fall 2025

Pumpkin Recipes That Will Change How You Cook This Fall

Print Recipe

Moist, warmly spiced pumpkin bread with a tender crumb—our family’s most requested fall bake.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf (12 slices) 1x
Category: Quick Bread
Method: Baking
Cuisine: American

Ingredients

Scale

1¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
⅔ cup granulated sugar
⅓ cup packed brown sugar
½ cup unsalted butter, softened
2 large eggs
1 cup pumpkin purée (canned or well-drained homemade)
1 tsp vanilla extract
Optional mix-ins: ½ cup chopped walnuts, chocolate chips, or dried cranberries

Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.
In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, beat granulated sugar, brown sugar, and softened butter until light and fluffy (about 2 minutes). Beat in eggs one at a time.
Mix in pumpkin purée and vanilla (mixture may look slightly curdled—that’s OK).
Fold dry ingredients into wet just until combined; do not overmix. Stir in optional mix-ins.
Spread batter in prepared pan. Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in pan 10 minutes, then transfer to a rack to cool completely. For best flavor and sliceability, wrap and rest overnight.

Notes

Use pumpkin purée, not pumpkin pie filling. If using homemade purée, drain in cheesecloth for at least 1 hour. For dairy-free, use coconut oil (about 20% less than butter) and non-dairy milk; for gluten-free, use a 1:1 GF blend. Bread keeps 2–3 days at room temp, or freeze (unfrosted) up to 3 months.

Nutrition

Serving Size: 1 slice (1/12 loaf)
Calories: 220
Fat: 9 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 3 g

Keywords: pumpkin bread, fall baking, easy pumpkin recipe, moist pumpkin bread, classic pumpkin bread, canned pumpkin, walnuts, chocolate chips, make-ahead

Find it online: https://harmonymeal.com/pumpkin-recipes/