Pumpkin Bread Recipe | My Baking Addiction (2024)

FAQs

What happens if you use too much baking soda in pumpkin bread? ›

Too much baking soda or baking powder can mess up a recipe, causing it to rise uncontrollably and taste terrible.

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 Best Baking Soda Substitute: Baking Powder

Baking powder is, without a doubt, the best baking soda substitute you can find. They're not the same thing (baking soda is about three times stronger), but they are both leavening agents that work in similar ways.

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.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

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.

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Baking soda is an important ingredient in baked goods and bread. Leaving it out will change the flavor and texture of the food in an unpleasant way. While there are substitutes, if your recipe calls for baking soda, it's important to use it whenever possible.

If you don't have baking soda on hand, you can use triple the amount of baking powder instead. Alternative substitutions include potassium bicarbonate, baker's ammonia, or self-rising powder.

If you remove the loaf too early, the middle will be raw. If you let it cook too long, the bread will not be as moist. The oil in this recipe makes for a super moist pumpkin bread, but take care to bake just until baked through.

How do I keep my pumpkin bread from sinking in the middle? ›

If your oven isn't up to temperature consistently during the baking time, you may experience sunken cakes or loaves. Use an oven thermometer to gauge the accuracy of your oven. At the very least, try waiting 10 minutes after the oven has beeped to signify it has preheated before actually baking anything.

Dry bread: Dry pumpkin bread is such a disappointment. To avoid dry, crumbly bread, try to keep your batter moist. Either do this by using less flour or adding more liquid — but don't add more oil. Instead, try adding orange juice or even bourbon to get some liquid into the batter.

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

Baking soda is basically sodium bicarbonate, which is alkaline in nature. It is important to balance its overtly bitter taste lest it overpowers your dish. Use a small amount of an acidic condiment such as lemon juice or vinegar to neutralise the soda.

Too much baking soda will make your banana bread taste odd, a little bitter and salty. And it will make the batter rise to high. That might sound like a good thing, but the rest of the ingredients aren't sturdy enough to support the rise, so the bread will collapse.

Good rule of thumb: I usually use around 1/4 teaspoon of baking soda per 1 cup of flour in a recipe. Baking soda CAN leaven a baked good when exposed to heat. However, unless it is neutralized with an acid, your finished baked good will likely have a metallic aftertaste—like I mention above.