Small Batch Pumpkin Bread
A cozy, spiced treat featuring pumpkin puree and warm spices, perfect for fall and beyond.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade) Use puree, not pumpkin pie filling.
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
Optional Add-ins
- nuts or chocolate chips For added flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Whisk until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For maximum flavor, let the bread sit for several hours or overnight before serving. Top with cream cheese frosting for a decadent twist.