Quick Pumpkin Bread
No-rise pumpkin quick bread baked in a skillet—nutty, moist, and ready in 25 minutes. Perfect for snacking with coffee or as a portable breakfast.
- Total time
- 25 min
- Servings
- 6
- Calories
- 312
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup sugar
- 2 large eggs
- ¼ cup neutral oil
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
Instructions
- 1
Preheat oven to 375°F. Lightly oil a 10-inch cast iron skillet.
- 2
Whisk together flour, baking powder, cinnamon, and salt in a bowl.
- 3
In another bowl, whisk pumpkin, sugar, eggs, and oil until smooth.
- 4
Fold flour mixture into pumpkin mixture until just combined; do not overmix.
- 5
Pour batter into the prepared skillet, spread evenly.
- 6
Bake 18–20 minutes until a toothpick inserted in the center comes out clean.
- 7
Cool in the skillet for 5 minutes, then slice and serve warm or at room temperature.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowls (2)
- whisk
- measuring cups and spoons
- toothpick
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