Pumpkin is America’s most famous symbol for thanksgiving. This makes Pumpkin Bread the most popular bread during October and November when pumpkins are in season. Although Pumpkin Bread is a common quick bread in America and has long been associated with Thanksgiving cuisine, pumpkins were not originally from North America. They are said to have been brought by the Native Americans who gifted them to the settlers. That’s how the entire pumpkin tradition on bread, cakes, pies, cookies, and other pastries started.
Pumpkin Bread Trivia
- The US annually celebrates National Pumpkin Bread Day every October 30th. This is the time when pumpkin harvests are at their prime. People celebrate by baking pumpkin bread made with either fresh or canned pumpkin, whichever is available. The breads are then added with other ingredients and toppings such as raisins, nuts, dried fruit, and chocolates.
Pumpkin Bread Buying Guide
Pumpkin breads are available in their baked form and as a quick bread mix. Both baked pumpkin bread and its version of the quick bread mix can be purchased in supermarkets and grocery stores. However, bakeries seldomly or even never sell quick bread mix to its customers as it is considered a rude practice.
Pumpkin Bread Production & Farming in Texas
Pumpkins are abundant in Texas, with plantations located around the state, making Texas the fourth leading commercial pumpkin producer in the US. One of the most famous pumpkin patches in Texas is in Bastrop, Austin where the Barton Hill Farms is based. Other pumpkin patches include The Flower Mound Pumpkin Patch in Flower Mound, Hall’s Pumpkin Farm in Grapevine, and the Big Orange Pumpkin Farm in Celine.
Preservatives and Chemicals
Some bakers use instant pumpkin bread mix when baking. Although it tastes sweet, has a lot of flavors, and feels homemade, nothing is homemade or fresh in the ingredients used for the instant pumpkin bread mix.
While it may be uncommon for some, instant pumpkin bread recipes contain heavy amounts of sodium-based additives and preservatives such as sodium ascorbate, sodium benzoate, sodium propionate, monosodium phosphate, and sodium bitartrate which are commonly used emulsifiers and conditioners not only to improve the rise of the dough but also to extend shelf life.
Other added sugars include sucralose, saccharine, aspartame, and acesulfame potassium which are a hundred times sweeter and more toxic than regular sugar. Consuming products mixed with heavy quantities of these sugars risk experiencing migraines, tooth decays, and fatigue. It also aggravates diabetes, hypertension, stroke, kidney and liver diseases, and obesity.
Homemade pumpkin bread must be cooled to room temperature before wrapped it in wax paper or parchment paper to help seal moisture and retain its shape. It’s not advisable to use plastic or cling wrap as it restricts air movement, resulting in a gummy pumpkin bread. This gummy texture will accelerate spoilage by increasing the growth of mold and bacteria. Aluminum foil is also not recommended as it easily gets crumpled when stored in tight areas. It makes the pumpkin bread look stale instead of fresh. It also leaves a metallic smell and taste in the pumpkin bread.
Enjoying Pumpkin Bread
Pumpkin bread is best eaten during the pumpkin months of October and November. It can be eaten for a light breakfast or brunch, paired with coffee or tea for a snack, or even topped with cream cheese and apple butter to accentuate its flavors.
Freshly baked pumpkin bread must be cooled at temperature before being wrapped in wax paper and wrapped with another layer of foil before storing it at room temperature for up to 3 days. By this time, pumpkin bread must be transferred to the refrigerator for up to 5 days.
Well-stored pumpkin bread can last in the freezer for up to 3 months. To thaw pumpkin bread, store it in the refrigerator for 2-3 hours, then microwave for 15 to 25 seconds.
Best Pumpkin Bread Recipe
Celebrate the flavors of fall by visiting your local pumpkin patches and bake this delicious and moist pumpkin bread recipe
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
3/4 cup (150g) packed light or dark brown sugar
1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
1/4 cup (60ml) orange juice
2/3 cup (120g) semi-sweet chocolate chips
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to a week.