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.
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