jenniferlynne said:My cousin made pumpkin bread in it and she said it leaked out all over the place. She said once it finally stopped leaking it baked fine, but made quite a mess.
To prepare the bread tube, lightly grease the inside with butter or cooking spray to prevent the bread from sticking. You can also line the tube with parchment paper for easier removal.
Yes, you can use fresh pumpkin puree instead of canned pumpkin in this recipe. Just make sure to cook and mash the pumpkin until it is smooth before adding it to the bread mixture.
Once the bread has cooled completely, wrap it tightly in plastic wrap and store it in the refrigerator for up to 5 days. You can also freeze the bread for longer storage, just make sure to wrap it well in plastic wrap and then place it in a freezer-safe bag or container.
Yes, you can add in chopped nuts or chocolate chips to the bread mixture before baking. Just make sure to evenly distribute them throughout the batter.
The baking time will vary depending on your oven and the size of your bread tube. Generally, it will take around 50-60 minutes at 350°F (175°C). To check for doneness, insert a toothpick into the center of the bread and if it comes out clean, the bread is ready.