This small batch pumpkin bread is perfect for breakfast, lunch, or dessert!
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What a WEEK! The days are getting shorter so can someone please explain to us why the hell the weeks feel 100 times longer?!!
This recipe was honestly a giant accident. (The best ones usually are.) We set out to make delicious and gooey chocolate chunk bars. We were excited. They were going to be amazing. UNTIL we kept testing and testing and testing…and all we ever got was this cake like consistency. Not even cake like, it’s more dense like a dessert bread but guys…its fricken amazing. It is so pumpkin-y and delicious. We ate the whole thing. RIP gooey pumpkin bars of our dreams but hello to the best small batch pumpkin bread recipe! Not only is it really good but its also really easy. AND, it doesn’t make enough to feed a village. Just like you and a couple other people which you know is always a plus for us.
If you have a loaf pan and some pumpkin puree (which lets be honest I think we all have pumpkin puree kicking around somewhere) you can make this in no time. Trust us when we tell you that you won’t regret this weird hybrid dessert we are trying to sell you on.
Also huge fans of warming it up in the microwave for a few seconds to get the cinnamon drizzle nice and melty. MMM. a warm pumpkin hug for your tummies.
If you’re in the mood for all things pumpkin, check out some more of our favorite pumpkin recipes!
– Pumpkin Chocolate Cake
– Pumpkin Chocolate Chip Cookies
Happy Baking!
Small Batch Pumpkin Bread
Ingredients
- 1 c all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 c brown sugar, packed
- 2 tbsp granulated sugar
- 4 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1/8 tsp all spice
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/2 tsp ground cinnamon
- 1/2 c pumpkin puree
- 1 egg
- 1/2 c semi-sweet chocolate chips
For the Drizzle
- 1/8 tsp ground cinnamon
- 1/4 c powdered sugar
- 3-4 tsp milk or heavy cream
Instructions
- Preheat oven to 350 degrees F. Line a standard loaf pan with parchment paper.
- In the bowl of a stand mixer beat together the butter, sugars, and vanilla until light and fluffy. Add in the egg and mix until combined.
- In a separate bowl mix together flour, spices, baking powder and baking soda.
- Slowly add dry ingredients to the wet ingredients and mix to combine.
- Add in the pumpkin puree and fold in the chocolate chips.
- Pour the batter into the loaf pan and smooth out with a spatula.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
For the Drizzle
- Combine sugar and cinnamon and add milk or cream a tablespoon at a time until desired consistency is reached. Add more milk for a thinner pourable consistency and less for a thicker spreadable consistency.