Why did the center of my pumpkin bread sink after it came out of the oven?

A sunken center almost always means the middle was still wet when the loaf came out, or the batter was overmixed and built too much structure too fast. Use the crumb clinging toothpick test rather than a fully clean one, and fold the flour in by hand just until it disappears.

Can I use homemade pumpkin puree instead of canned?

Yes, but drain it first. Homemade puree is usually wetter than canned, so spread it on a paper towel lined plate for 20 minutes before measuring. Too much water in the batter is the most common reason homemade versions bake up gummy in the center.

Can I turn this healthy pumpkin bread into muffins?

The batter divides neatly into 12 muffin cups. Fill them to the top, keep the seed garnish, and bake at the same temperature for 20 to 23 minutes. Muffins freeze even better than slices and thaw in about 20 minutes on the counter.

My loaf cracked deeply down the middle. Is that a problem?

It is the opposite of a problem. A clean center crack is the signature of a well risen quick bread, because the top set while the interior was still expanding. Deep cracks look rustic and catch a little extra maple if you brush the warm loaf.

How far ahead of Thanksgiving can I bake and freeze this bread?

Up to 3 months ahead, double wrapped, with no real loss. For the holiday itself, baking on Tuesday and refrigerating is ideal: the spice deepens, the crumb stays moist, and Thursday morning asks nothing of you but slicing.

Healthy Pumpkin Bread: Wheat, Maple, Bakery Moist

Ingredients

Scale

1 3/4 cups (210 g) white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
1 1/2 cups (360 g) pumpkin puree, not pumpkin pie filling
2 large eggs, at room temperature
1/2 cup (170 g) plain Greek yogurt, 2 percent
1/2 cup (120 ml) pure maple syrup
1/4 cup (60 ml) olive oil or melted coconut oil
2 teaspoons vanilla extract
2 tablespoons raw pumpkin seeds (pepitas), for the top

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Instructions

Heat the oven to 350 °F (175 °C). Line a 9 by 5 inch loaf pan with parchment, leaving an overhang on the long sides, and lightly oil the short ends.
Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl until the spices look evenly distributed.
In a large bowl, whisk the pumpkin puree, eggs, Greek yogurt, maple syrup, olive oil and vanilla until completely smooth and glossy.
Fold the dry ingredients into the wet with a spatula, stirring just until no dry flour shows. A few small lumps are fine; overmixing is what makes quick breads tough.
Scrape the batter into the pan, smooth the top, and scatter the pumpkin seeds evenly over it, pressing them in very lightly so they stay put.
Bake for 50 to 55 minutes, until a toothpick in the center comes out with only a few moist crumbs. Cool in the pan for 15 minutes, then lift out and cool fully on a rack before slicing, at least 1 hour.

Author: Nourish Table
Prep Time: 15 minutes
Cook Time: 55 minutes