why make this recipe
Small Batch Pumpkin Bread is perfect for those who crave the warm flavors of fall but don’t want to bake a large quantity. This recipe makes just enough to enjoy without overdoing it. It’s easy to make, stays moist, and is ideal for sharing with a friend or loved one. Plus, the cinnamon sugar swirl adds a delightful touch that elevates this simple treat!
how to make Small Batch Pumpkin Bread
Ingredients
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup cinnamon sugar (for swirl topping)
Directions
- Preheat your oven to 350°F (175°C) and grease your mini loaf pans or muffin tin.
- In a mixing bowl, whisk together the pumpkin, sugar, brown sugar, oil, milk, and eggs until smooth.
- In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter into prepared pans. Sprinkle cinnamon sugar on top for the swirl.
- Bake mini loaves for 25-30 minutes or muffins for 15-20 minutes, until a toothpick inserted comes out clean.
- Allow to cool before removing from pans.
how to serve Small Batch Pumpkin Bread
Small Batch Pumpkin Bread is best served warm. You can enjoy it plain or spread a little butter on top. It also pairs nicely with a cup of coffee or tea. For a special touch, consider serving it with cream cheese or a dollop of whipped cream!
how to store Small Batch Pumpkin Bread
To keep your Small Batch Pumpkin Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well in plastic wrap or foil before freezing!
tips to make Small Batch Pumpkin Bread
- Make sure your pumpkin is pure pumpkin puree and not pumpkin pie filling for the best results.
- For an extra moist bread, add a tablespoon of yogurt or applesauce to the batter.
- If you prefer a richer flavor, try adding chopped nuts or chocolate chips to the batter.
variation
You can easily change this recipe by adding different spices such as nutmeg or ginger. You might also try using different types of sugar, like coconut sugar, for a unique flavor profile. If you’re feeling adventurous, add some dried cranberries or raisins to the mix!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth.
Can I double this recipe?
Yes, you can double the ingredients if you want to make a larger batch. Just be sure to adjust the baking time as needed.
What can I do if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by mixing equal parts cinnamon, nutmeg, and ginger.
Small Batch Pumpkin Bread
Perfectly moist Small Batch Pumpkin Bread with warm fall flavors, ideal for sharing without overdoing it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 mini loaves or 6 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup cinnamon sugar (for swirl topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini loaf pans or muffin tin.
- In a mixing bowl, whisk together the pumpkin, sugar, brown sugar, oil, milk, and eggs until smooth.
- In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter into prepared pans. Sprinkle cinnamon sugar on top for the swirl.
- Bake mini loaves for 25-30 minutes or muffins for 15-20 minutes, until a toothpick inserted comes out clean.
- Allow to cool before removing from pans.
Notes
Make sure to use pure pumpkin puree for the best results. For extra moisture, consider adding yogurt or applesauce to the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin bread, small batch, fall recipes, baking, vegetarian