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Close-up of a sliced small batch pumpkin bread loaf with cinnamon sticks and pumpkins in the background
iwannabake.com

Small Batch Pumpkin Bread

A moist, tender small batch pumpkin bread made with warm fall spices. This easy one-bowl recipe makes a single loaf, perfect for small households who don't need two loaves' worth of pumpkin bread.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices (1 loaf, 8x4-inch pan)
Course: Breakfast, Snack, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup (125g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/3 cup (65g) granulated sugar
  • 1/3 cup (65g) packed brown sugar
  • 1/3 cup (80ml) neutral oil (vegetable or canola)
  • 1 large egg, room temperature
  • 1 cup (240g) canned pumpkin puree
  • 1/2 tsp vanilla extract
  • 1/3 cup chocolate chips, chopped walnuts, or pecans

Method
 

  1. 1. Preheat the oven to 350°F (175°C). Grease an 8x4-inch loaf pan or line it with parchment paper, leaving overhang on the sides for easy removal.
    2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
    3. In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the egg and whisk until smooth.
    4. Whisk in the pumpkin puree and vanilla extract until the batter is fully combined and evenly colored.
    5. Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no streaks of flour remain — do not overmix. Fold in add-ins now, if using.
    6. Pour the batter into the prepared pan and smooth the top with a spatula.
    7. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent it with foil after 30 minutes.
    8. Cool the loaf in the pan for 10 minutes, then lift it out using the parchment overhang and let it cool completely on a wire rack before slicing

Notes

⦁ Use canned pumpkin puree, not pumpkin pie filling — pie filling already contains sugar and spices, which will throw off the recipe.
⦁ Room-temperature egg blends more smoothly into the batter and helps the loaf rise evenly.
⦁ For a bakery-style domed top, place the pan on the middle oven rack and avoid opening the oven door during the first 30 minutes of baking.