No loaf pan? No problem! This pumpkin bread in an 8×8 pan is a fun and delicious way to make pumpkin bread. It comes out perfectly baked each time.
I am a huge fan of baking quick breads in different pans. Some of my favorites are this banana bread in an 8×8 pan and this cast iron skillet pumpkin bread. Who says you need a loaf pan to make a quick bread?
Something I’ve noticed with quick breads like pumpkin and banana is that they don’t always bake evenly in a loaf pan. Say goodbye to mushy spots by using an 8×8 pan. By using a different pan, this quick bread bakes more evenly.
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🥣 Ingredients needed
For this pumpkin bread, you will need:
- All purpose flour: The base of the pumpkin bread batter.
- Sugar: To sweeten the pumpkin bread.
- Baking soda: To help the pumpkin bread rise.
- Cinnamon and nutmeg: To give the pumpkin bread some spice.
- Salt: You’ll need just ½ of a teaspoon of salt.
- Pumpkin puree: Not pumpkin pie filling.
- Eggs: You will need two large eggs for this recipe.
- Sour cream: Or you can also use Greek yogurt.
- Butter: I recommend using unsalted butter but if you only have salted on hand leave out the salt.
- Vanilla extract: I recommend using pure vanilla extract if possible.
🔪 Equipment needed
You will need an 8×8 square pan or you can also use a 9×9 size square pan. You will also need a hand or stand mixer.
⏲️ Recipe instructions (step by step)
Preheat your oven to 350 degrees. In a large mixing bowl, add the dry ingredients and then mix well with a spatula or large spoon.
Next, add in your wet ingredients and mix well with a hand mixer until the batter is smooth.
Pour the mixture into a well greased 8 x 8 pan and then bake for 30 to 35 minutes at 350 degrees. A toothpick should come out clean from the middle once the bread is done. Baking times may vary from oven to oven.
👩🏻🍳 Variations
- Add in half a cup of chocolate chips or nuts to this recipe.
💭 Tips
- When melting the butter, make sure it doesn’t get too hot. If it is too hot it could scramble your egg when mixing the batter.
🥡 How to store leftovers
This pumpkin bread will be good for up to four days after baking. Keep it in a sealed container or wrap with plastic cling wrap and store at room temperature.
Other pumpkin recipes:
If you tried this Pumpkin Bread in an 8×8 Pan or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Pumpkin Bread in an 8×8 Pan
Equipment
- 1 8 x 8 pan or a 9 x 9 pan also works
Ingredients
- 1 ½ cups all purpose flour
- 1 ¼ cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs beaten
- ½ cup sour cream
- ½ cup unsalted butter melted and cooled (1 stick)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees.
- Next in a large mixing bowl, add the dry ingredients and then mix well with a spatula or large spoon.
- Next, add in your wet ingredients and mix well with a hand mixer until the batter is smooth.
- Pour the mixture into a well greased 8 x 8 pan and then bake for 30 to 35 minutes at 350 degrees. A toothpick should come out clean from the middle once the bread is done. Baking times may vary from oven to oven.
Christy says
This is the best pumpkin bread recipe that I have used . I have tried several , this is the winner, hands down .
Audrey says
I’m so glad you liked it! 🙂
Debbie says
Hi,
Is 1.5 cups flour correct? Only your pumpkin cookies use 2.5 cups flour. Please let me know if either is a typo.
Thanks so much, looking forward to pumpkin baked goods.
Audrey says
Hi Debbie, yes 1 1/2 cups is correct since it only makes one pan of pumpkin bread. Lots of pumpkin bread recipes use 3 cups or more but usually make two loaves. I hope that helps and you enjoy the recipe!
Rose says
Hi, is there an alternative to sour cream for this?
Audrey says
Hi there, you could also use greek yogurt.