Vegetable Oil Substitute:
This recipe uses vegetable oil for moisture. We know that some people don’t care to add this much vegetable oil to their bread. That’s okay! Go ahead and replace the vegetable oil with applesauce 1:1.
Sweet Potato vs. Pumpkin:
We absolutely love our pumpkin bread, but if you have a hard time finding canned pumpkin, or simply want to change things up, go ahead and substitute with canned sweet potato puree.
Bread Add-Ins:
Some people absolutely love to add nuts, dried fruit, or even chocolate chips to their pumpkin quick bread. If that’s your thing, feel free to add in 1 to 2 cups of either chopped nuts, or small or chopped dried fruit. This is the perfect base recipe if you want to make any additions.
Baking Tip:
If you are worried that your loaf is getting too browned on top, place a piece of aluminum foil loosely over the top during the last 20 minutes of baking. Some ovens just function a bit differently than others and leave the tops a little more on the brown side than some people like. This little trick comes in handy if you have an oven like that.
Storage Instructions:
Store any leftovers in an airtight container or bag for up to 4 days. If you like this recipe, you may be interested in these other delicious Autumn recipes:
Braided Pumpkin BreadGingerbread PancakesPumpkin Cinnamon RollsPumpkin Gingerbread Coffee Cake
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Δ Δ
