Perfect Small-batch Pumpkin Bread

5 from 1 vote

No, those are not giant pumpkin seeds, it is small-batch pumpkin bread!

Prep Time5

Cook Time30

Course: Breakfast, Dessert, Snack

Keyword: easy recipes, fall baking, gluten-free, low sugar, plant-based, pumpkin, pumpkin bread, pumpkin spice, small-batch, vegan

Servings: slices/muffins

Calories: 188kcal

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

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!

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.