It’s that time of year again – the leaves are changing, the air is crisp, and pumpkin flavored everything is back in full swing. While pumpkin pie may be the classic fall dessert, pumpkin bread is a close second. And with the help of some simple hacks, you can take your pumpkin bread to the next level. Here are some tips and tricks to elevate your pumpkin bread mix.
- 1 box of pumpkin bread mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- Preheat your oven to 350°F.
- Grease a 9×5 inch loaf pan.
- In a large bowl, mix together the pumpkin bread mix, eggs, vegetable oil, and water until well combined.
- For added flavor, try mixing in some cinnamon, nutmeg, or allspice.
- For a crunchy topping, mix together some brown sugar, oats, and melted butter, and sprinkle on top of the bread batter before baking.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing and placing on a wire rack to cool completely.
- Slice and enjoy!
Serving Size: 1 slice
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 360mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 4g
- 9×5 inch loaf pan
- Large mixing bowl
- Measuring cups and spoons
- Wire rack
Pumpkin bread is delicious on its own, but it’s even better with a few toppings. Try spreading some cream cheese, butter, or apple butter on top. You can also serve it with a scoop of vanilla ice cream for an extra special treat.
Looking to switch things up? Try these variations:
- Swap out the vegetable oil for melted butter for a richer flavor.
- Add in some chopped nuts, like pecans or walnuts, for some crunch.
- Throw in some chocolate chips for a sweet surprise.
- Substitute the water for apple cider for a fall twist.
If you’re missing some ingredients, don’t worry – there are plenty of substitutions you can make:
- If you don’t have pumpkin bread mix, you can use a yellow cake mix and add in some pumpkin puree and fall spices.
- If you don’t have eggs, you can use applesauce or mashed banana as a substitute.
- If you don’t have vegetable oil, you can use melted coconut oil or melted butter instead.
- If you don’t have water, you can use milk or apple juice instead.
Store your pumpkin bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
- Make sure to grease your loaf pan well to prevent sticking.
- Don’t overmix your batter – it can lead to tough bread.
- If your bread is browning too quickly, cover it with foil halfway through baking.
Feel free to get creative with your pumpkin bread mix! You can add in different spices, mix-ins, and toppings to make it your own.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin instead of canned pumpkin for this recipe. Just make sure to cook and puree the pumpkin before adding it to the batter.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a vegan cake mix and replacing the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free cake mix.
Pumpkin bread mix hacks are a great way to elevate your fall baking game. With just a few simple additions and substitutions, you can take your pumpkin bread to the next level. Whether you’re serving it for breakfast, dessert, or just a snack, this recipe is sure to be a hit. So gather your ingredients, preheat your oven, and get ready to enjoy some delicious pumpkin bread!