Why is my pumpkin bread so dense?

There may be a few reasons why your pumpkin bread is dense. Overmixing the pumpkin bread batter can result in dense bread so make sure you do not mix the batter for too long. In addition, baking the batter for too long or not long enough can result in a dense batter too. Finally, a batter that is too wet or dry can also result in dense bread.

Why does my pumpkin bread not rise?

There's nothing worse than baking pumpkin bread that does not rise. It can be very disappointing so here are a few things you can do to avoid this. Check the expiration date on the baking soda and baking powder before you start baking. If either of these two raising agents has expired then it will definitely affect the rise of the bread! You should also make sure that you do not overfill the loaf pan as this will also result in unrisen bread.

How to Use Homemade Pumpkin Puree for Pumpkin Bread

If you're using homemade pureed pumpkin, make sure you strain it overnight through several layers of cheesecloth in a fine-mesh sieve. (Note: Do so in the fridge.) When you're done straining it, weigh out 14 ounces to sub in for the canned pumpkin.

How to make healthy pumpkin bread with chocolate chips ahead of time?

If you're trying to prep healthy chocolate chip pumpkin bread ahead of time then, you can mix the dry and wet mixes separately and store them overnight. The wet mix will need to be covered and refrigerated overnight.

Healthy Pumpkin Bread with Chocolate Chips

Description

Healthy Pumpkin Bread with Chocolate Chips is an all-time fan favorite recipe. It is sweetened with all-natural unrefined maple syrup, and uses whole-wheat flour. It is incredibly moist and addictively good! You’ll make it over and over!

Ingredients

Units Scale

1 1/4 cup white whole-wheat flour
1/3 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 15–ounce can pumpkin puree
1/2 cup avocado oil or organic canola oil
1/2 cup dark pure maple syrup
2 teaspoons vanilla extract
3/4 cup mini chocolate chips

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Instructions

Preheat oven to 350ºF. Generously coat a 8 ½ by 4 ½-inch loaf pan with cooking spray.
Whisk whole-wheat flour, all-purpose flour,pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk eggs, pumpkin, oil, maple syrup and vanilla in a large bowl until smooth. Add the dry ingredients into the wet ingredients and stir with the silicone spatula until moistened. Add chocolate chips and stir until just combined.
Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, 58 to 65 minutes. Test with a toothpick to make sure there is no uncooked batter in the center. Let cool completely in the pan on a wire cooling rack. Run a knife around the edges before turning out and slicing.

Notes

I prefer to use dark maple syrup when cooking. It has the strongest maple flavor. Note that baked goods sweetened with maple syrup have a darker color.

White whole wheat flour can be substituted one for one with whole wheat flour. I like white whole wheat because it is lighter in color and it has a less pronounced wheaty flavor.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 241
Fat: 13 g
Saturated Fat: 3 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 4 g