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Perfect Small-Batch Pumpkin Bread: Easy One-Loaf Recipe

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This small-batch pumpkin bread recipe makes one perfect loaf that’s tender, moist, and just the right amount of sweet. It’s simple, reliable, and delivers that cozy autumn flavor without the temptation of leftovers.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil (or canola/neutral oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (85g) semi-sweet or dark chocolate chips (optional)
  • ½ cup (60g) chopped pecans or walnuts, toasted (optional)
  • ⅓ cup (40g) dried cranberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a large bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour remaining is fine). Do not overmix.
  5. If using add-ins (chocolate chips, nuts, dried cranberries), gently fold them in with 6-8 folds.
  6. Scrape batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, starting to check at 50 minutes. Insert a toothpick into center; it should come out clean or with a few moist crumbs. Bread should be golden brown and edges pulling away from pan.
  8. Cool in pan for 10-15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Do not overmix batter; mix until just combined. Use room temperature eggs for best texture. Check oven temperature with an oven thermometer. Let bread cool completely before slicing to avoid crumbling. Flavors deepen after a day or two. For muffins, bake at 350°F for 18-22 minutes. For gluten-free, use a 1:1 gluten-free flour blend and add 1 tablespoon extra oil. For vegan, replace eggs with flax eggs.

Nutrition

Keywords: small-batch pumpkin bread, easy pumpkin bread, one-loaf pumpkin bread, moist pumpkin bread, fall baking, pumpkin spice bread

Find it online: https://lirafood.com/perfect-small-batch-pumpkin-bread-easy-one-loaf-recipe/