Oh and it’s vegan, and gluten-free, and totally customizable, AND you can make it as muffins for to-go snacking. You’re welcome?
I’m so seriously in love with the fact that this works. Whenever I need pumpkin bread, there, pumpkin bread, either in small-loaf or muffin form.
No fussing with gigantic bowls, mixing, baking for ~1 hour, cooling for 1/2, freezing leftovers… None of that!
Just. perfect. soft. spicy. pumpkin. bread.
Let me know what you think!
Perfect Small-batch Pumpkin Bread
No, those are not giant pumpkin seeds, it is small-batch pumpkin bread!
Servings: 6 slices/muffins
Calories: 188kcal
Equipment
- small loaf pan or muffin pan
Ingredients
Wet ingredients
- 1 cup pumpkin puree (240 g)
- 1/4 cup sugar (48 g) brown/coconut works best
- 3 tbsp any oil (42 g) you can probably sub some/all of this for oil/yogurt but I haven't tried
- 2 tbsp any milk/yogurt (30 g) I use unsweetened almond milk, plant-yogurt works too
- 1/2 tsp vanilla extract
Dry ingredients
- 1 cup flour (120 g) gf all purpose if desired
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1-2 tsp pumpkin pie spice or cinnamon, nutmeg, ground cloves
Instructions
- Preheat oven to 350F and grease a junior loaf pan or muffin pan.
- In a medium bowl, add all wet and whisk until blended. In another bowl whisk together all dry ingredients.
- Add dry into wet and fold to combine with a spatula. Do not overmix.
- Pour into loaf pan and bake 30-40 minutes until a knife inserted comes out with only a few crumbs attached. If making muffins bake only 20-25 minutes.
- Let your loaf cool and slice and enjoy!
Notes
- This pumpkin bread is flavorful and has the perfect amount of sweetness for a breakfast or snack. If you prefer a “dessert pumpkin bread” increase sugar or add some sweetener to keep the calories at the same level.
- You can also add 1/4 cup total of mix-ins such as nuts/raisins/chocolate. Baking time will be roughly the same.
- You need about 1/3 cup (~5 tbsp) total oil/milk/yogurt in this recipe. I like it with 3 tbsp oil + 2 tbsp milk/yogurt for that melt-in-your-mouth crumb texture, but you can probably just use 1/3 cup of any of those, or any mixture that fits your nutritional needs.
- Here’s a link to the junior loaf pan I like to use.
Nutrition
Serving: 1 slice/muffin | Calories: 188kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 233mg | Potassium: 110mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6356IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg