This Cast Iron Skillet Pumpkin Bread is soft, sweet, and comes out perfectly baked each time. It is a must make recipe for those who love using their cast iron skillet!
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I absolutely love using my cast iron skillet to cook and bake with. There are so many fun cast iron skillet recipes out there! I recently made banana bread in my cast iron skillet and it was perfect so I wanted to make a pumpkin bread too.
Making quick breads in your cast iron skillet is an awesome baking hack. Using your cast iron for pumpkin is bread is also amazing because the cast iron causes the bread to cook so evenly whereas loaf pans take forever and breads can come out a little mushy in the middle. I love making pumpkin bread (and banana bread) in my cast iron skillet.
Author’s Note: I originally posted this recipe in 2020. I have updated it to include a photo of the ingredients, a step by step process, and a slight change to the recipe (I replaced the brown sugar with all regular sugar). I hope you find these changes helpful! I have been trying to update older recipes as I have time in accordance with my publishing standards.
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🍳 Using a cast iron skillet for quick breads
I used a 10″ cast iron skillet for this recipe but you could probably make a 12″ one work as well. I have recently started using my cast iron skillet more often and I absolutely love it.
My sister always uses her cast iron skillet and she kept reminding me that it’s a great way to get a little extra iron. I never knew if this was true or not but according to Michigan State University, a small amount of iron does get absorbed into the food. I think it’s a cool way to add extra nutrients to your cooking.
I really love the Lodge brand of cast iron skillets. You can find them on Amazon.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For this recipe, you will need:
- Canned pumpkin: You’ll want to use pumpkin puree and not pumpkin pie filling.
- All purpose flour
- Salt, cinnamon, nutmeg, pumpkin pie spice, baking soda, and baking powder: This pumpkin bread recipe is very light. It calls for both baking soda and baking powder which gives it a nice texture.
- Oil: I used coconut oil but I’ve also made this recipe with vegetable oil and safflower oil. You can use any neutral oil.
- Sugar
- Eggs
🍫 Variations
If you like, you can add in chocolate chips or nuts (like pecans or walnuts). I’d recommend using about ½ of cup mix-ins.
🔪 Equipment needed
You will need a 10 inch cast iron skillet for this recipe. You will also need a hand or stand mixer.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees. In a large mixing bowl, add the dry ingredients (image 1). Stir well with a large spoon.
Add the wet ingredients and then mix with a hand mixer until well combined (image 2).
Pour into a well greased cast iron skillet (image 3).
Bake for 40 to 45 minutes or until a toothpick comes out clean from the center.
👩🏻🍳 Tips
- Be sure to use a 10 inch cast iron skillet and grease your cast iron skillet well.
🥡 How to store leftovers
You can cover your cast iron skillet with plastic cling wrap or a reusable storage wrap once the skillet and bread has cooled.
You can also cut the pumpkin bread into pieces and transfer it to a plastic storage container. The pumpkin bread will be good for up to four days after making.
You can also freeze any leftover pieces. I recommend double wrapping in aluminum foil. It will be good in your freezer for up to three months.
❤️ More recipes you may like:
If you tried this Cast Iron Skillet Pumpkin Bread or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below
Cast Iron Skillet Pumpkin Bread
Equipment
- Cast iron skillet 10" skillet
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 eggs beaten
- 1 cup white sugar
- ½ cup coconut oil or vegetable, safflower, or other neutral oil
- 2 ¼ cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
Instructions
- Begin by preheating your oven to 350 degrees.
- In a large mixing bowl, add the dry ingredients. Stir well with a large spoon.1 cup white sugar, 2 ¼ cup all purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, 1 teaspoon pumpkin pie spice
- Add the wet ingredients and then mix with a hand mixer until well combined.1 cup pumpkin puree, 2 eggs, ½ cup coconut oil
- Pour into a well greased cast iron skillet.
- Bake for 35 to 45 minutes or until a toothpick comes out clean from the center.
Cee says
Straight off… I am in a hotel kitchen with odds and ends.
This was a great base recipe that I cooked in a stainless steel skillet. I only had ginger for seasoning, eyeballed all measurements except the can of pumpkin. It seemed a little thick(probably from eyeballing the dry ingredients) so I added a few good dollops of vanilla yogurt too (plus vanilla flavor!)
Poured it in the skillet and put some leftover chocolate chips in top. Definitely had to bake in the longer side and it does not have that nice crust from a cast iron pan.
My point is, this is forgiving and a great recipe to work with. 🙂