Pumpkin Cheesecake Bread Mini Loaf Recipe (2024)

FAQs

Why did my pumpkin loaf sink 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.

The oven temperature is off: Usually it's running too hot, and the outside looks brown before the center is baked through. But a low oven temperature can fool you too– you think you've baked long enough, but it's actually running 50 degrees too cool.

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 ...

Oven should have a consistent temperature

Some ovens run colder than others. You need consist oven temperature to prevent your quick bread or cake to sink in the middle. Always preheat your oven and use an oven thermometer to check whether your quick bread is cooked.

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. Try reducing the oven temperature and cutting the baking time.

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

SUPERFOOD SWAP

Using nutritious pumpkin instead of eggs, oil and butter is a delicious way to feel good and enjoy the recipes you love.

First and foremost: what is pumpkin puree? Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.

You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture.

So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.

What is the white fuzzy stuff in my pumpkin? ›

Powdery mildew can infect just about any plant, not just those found in your veggie garden. However, some plants are a bit more prone to getting it. I always think of squash and similar plants as being frequent victims. This includes pumpkins and cucumbers.

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

Cooling too quickly can make your pumpkin pie sink. There's a reason every recipe says to cool a pumpkin pie gradually at room temperature for at least an hour before chilling.

Another thing that can make your pumpkin pie sink? Cooling it too quickly. Let the pie cool gradually in a warm place in your kitchen, and never ever refrigerate your pie until it's completely cooled—the change is too drastic.