Pumpkin bread recipes
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I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Recipe adapted from my honey whole wheat pumpkin bread and healthy banana bread. Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes if I have added mix-ins, it needs closer to 60 minutes).If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now. Lastly, switch to a big spoon and stir in the flour, just until combined. Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.(If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.) In a large bowl, beat the oil and honey together together with a whisk.Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.