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Small Batch Pumpkin Bread

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Perfectly moist Small Batch Pumpkin Bread with warm fall flavors, ideal for sharing without overdoing it.

Ingredients

Scale
  • 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

  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. Sprinkle cinnamon sugar on top for the swirl.
  6. Bake mini loaves for 25-30 minutes or muffins for 15-20 minutes, until a toothpick inserted comes out clean.
  7. 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

Keywords: pumpkin bread, small batch, fall recipes, baking, vegetarian

Find it online: https://surgerecipes.com/small-batch-pumpkin-bread/

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