Small Batch Pumpkin Bread

why make this recipe

This small batch pumpkin bread is quick and easy. It makes a few mini loaves or muffins, so you don’t waste ingredients. It tastes like fall and is great for a small family or when you want a few treats.

introduction

This recipe uses canned pumpkin and common pantry items. It bakes fast and gives moist, spiced bread with a cinnamon-sugar top. You can make mini loaves or muffins in one go.

how to make Small Batch Pumpkin Bread

Mix wet ingredients, mix dry ingredients, then combine them. Fill mini loaf pans or a muffin tin. Top with cinnamon sugar and bake until a toothpick comes out clean. Let cool, then remove from pans.

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

Serve warm or at room temperature. Spread a little butter or cream cheese on slices. It goes well with coffee or tea. For a treat, serve with a scoop of vanilla ice cream.

how to store Small Batch Pumpkin Bread

Cool completely. Wrap mini loaves in plastic wrap or place muffins in an airtight container. Store at room temperature for 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 3 months. Thaw at room temperature before serving.

tips to make Small Batch Pumpkin Bread

• Don’t overmix the batter. Stir until dry ingredients just disappear.
• Use room-temperature eggs and milk for a smoother batter.
• Check doneness with a toothpick near the center.
• If using a muffin tin, reduce bake time and check early.
• Let the bread cool a bit before removing from pans to keep shape.

variation (if any)

• Add 1/2 cup chopped nuts or chocolate chips to the batter.
• Make a simple glaze with powdered sugar and milk for a sweet top.
• Use half whole wheat flour for a heartier loaf.
• Swap cinnamon sugar for a streusel topping for extra crunch.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree fresh pumpkin first, and drain excess water. Measure 1 cup puree.

Q: Can I make one regular loaf instead of mini loaves?
A: Yes. Use a standard loaf pan and bake at 350°F (175°C) for about 40-50 minutes. Check with a toothpick.

Q: Can I reduce sugar?
A: You can reduce sugar a little, but it may change texture. Try reducing by 2-4 tablespoons.

Q: Can I skip the cinnamon sugar swirl?
A: Yes. The bread will still be good without it.

Conclusion

If you like cinnamon swirl pumpkin mini loaves, you can see a similar recipe and ideas at Cinnamon Swirl Pumpkin Bread Mini Loaves.

Small Batch Pumpkin Bread

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• Author: kaoucheegmail-com
• Total Time: 45 minutes
• Yield: 4 mini loaves or 12 muffins 1x
• Diet: Vegetarian

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Description

A quick and easy pumpkin bread recipe that makes a few mini loaves or muffins, perfect for fall without wasting ingredients.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease your mini loaf pans or muffin tin.
2. In a mixing bowl, whisk together the pumpkin, sugar, brown sugar, oil, milk, and eggs until smooth.
3. In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter into prepared pans.
6. Sprinkle cinnamon sugar on top for the swirl.
7. Bake mini loaves for 25-30 minutes or muffins for 15-20 minutes, until a toothpick inserted comes out clean.
8. Allow to cool before removing from pans.

Notes

Serve warm or at room temperature. For added flavor, spread with butter or cream cheese. Pairs well with coffee or tea. Can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini loaf or 1 muffin
• Calories: 200
• Sugar: 20g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: pumpkin bread, fall recipes, baking, small batch, mini loaves, muffins