Description
This small-batch pumpkin bread is a dense, aromatic quick bread perfectly portioned for smaller households. By utilizing precise ratios of pumpkin puree, brown sugar, and warm spices like nutmeg, this recipe ensures a moist, tender crumb without the waste of large-batch baking. It is a cozy, reliable autumn treat that bakes in under one hour, filling your kitchen with an inviting seasonal aroma.
Ingredients
1 cup pumpkin puree
1.5 cups all-purpose flour
1 large egg
0.75 cup brown sugar
0.5 teaspoon nutmeg
1 teaspoon baking powder
0.33 cup vegetable oil
0.25 teaspoon salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a standard 8×4 inch loaf pan with butter or non-stick spray.
Whisk the flour, baking powder, salt, and nutmeg in a large mixing bowl until fully combined.
Combine the pumpkin puree, brown sugar, oil, and egg in a separate bowl until smooth.
Fold the wet ingredients into the dry ingredients using a spatula until only a few flour streaks remain.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use canned pure pumpkin, not pie filling. Spoon and level your flour to avoid a dry texture. The bread stays soft for days if wrapped tightly at room temperature.
- Prep Time: 10
- Cook Time: 50
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
