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Cozy Small-Batch Pumpkin Bread with Maple Butter

cozy small-batch pumpkin bread with maple butter - featured image
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This small-batch pumpkin bread makes just enough—one perfect 8×4-inch loaf that disappears before it has a chance to go stale. With a tender crumb, warm spices, and a simple two-ingredient maple butter, it’s the cozy fall treat you’ll want to make on repeat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • Pinch of flaky sea salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 8×4-inch loaf pan with a strip of parchment paper, leaving overhang on the two long sides. Lightly grease the exposed ends with butter or nonstick spray.
  2. In a medium bowl, whisk together 1 cup (120g) all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves until evenly distributed.
  3. In a separate large bowl, whisk together ½ cup (100g) granulated sugar and ¼ cup (50g) packed light brown sugar until no lumps remain. Add ½ cup (120g) pumpkin puree, ¼ cup (60ml) vegetable oil, 1 large egg, and 1 teaspoon vanilla extract. Whisk until completely smooth and glossy.
  4. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix.
  5. Pour the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 35-minute mark.
  7. Cool in the pan for 10 minutes, then lift the bread out using the parchment handles and transfer to a cooling rack. Cool completely before slicing, about 1 hour.
  8. While the bread cools, make the maple butter: In a small bowl, combine 4 tablespoons softened unsalted butter, 2 tablespoons pure maple syrup, and a pinch of flaky sea salt. Stir with a fork until smooth.

Notes

Measure flour correctly by fluffing, spooning, and leveling. Do not overmix the batter. Use room-temperature ingredients for best results. Let the bread cool completely before slicing to avoid a gummy texture. The maple butter can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: pumpkin bread, small batch pumpkin bread, maple butter, fall baking, easy pumpkin bread, moist pumpkin bread, small loaf pumpkin bread

Find it online: https://prismtaste.com/cozy-small-batch-pumpkin-bread-with-maple-butter/