Pumpkin Bread Bites! #basicedition

Greetings from my tiny kitchen! I trust this mid November week is treating all of you well! I have been enjoying the unseasonably warm weather here in Kansas City as well as books, lots of student rehearsals for The Nutcracker, and my favorite pair of gray booties.

Even though the sun outside is screaming September, I have the aforementioned gray boots firmly planted in November Land and that means one thing and one thing only.


Pumpkin things of all sorts.

I am not normally obsessed with pumpkin, but this time of year, I want it in all my baked goods. Give me a good pumpkin recipe in November, and I will try it no matter what it is. This week, I had a hankering for pumpkin bread, so I took the interwebs to find that perfect pumpkin treat. I found it at Baked By an Introvert! Girlfriend knows what is up you guys. Check her schtuff out for reals.

Here is my problem with bread these days. I have GOT to get a new loaf pan. For some reason, my glass pan is not taking orders from my oven. I try to bake bread and it just fails. It doesn’t bake through correctly and when it does, the top burns despite my aluminum foil tent trick. So I decided to use Introvert’s recipe, tweak it a touch and find yet another way to use my awesome dessert bar pan that is my new #obsession. I came up with:

Pumpkin Bread Bites!


Single serving chocolate chip pumpkin breads! No knife, fork or plate required! 🙂  Let’s dig in shall we?


Flour, pumpkin puree, eggs, sugar both granulated and brown, buttermilk, butter, vegetable oil, salt, baking soda, nutmeg, clove, cinnamon and chocolate chips. I know. It’s a lot of stuff. BUT it’s all legit necessary. Without one element, the bread doesn’t work.  Trust me.

Ok. First things first. We have to prep the pumpkin puree. Grab a baking sheet and 4 connected sheets of paper towel. Fold them in half so they are doubled up, two sheets per layer and place the paper towel on the baking sheet.

Spread the pumpkin puree on the paper towel and let sit 10 minutes. This will help extract extra liquid so your bread won’t be wicked dense. 🙂

Whisk together oil, butter and both sugars. Add the eggs one at a time, mixing thoroughly between each addition. The sugar mixture will be pretty chunky until you add the eggs. Once the eggs are in there, it should be smooth and shiny.

Remember that pumpkin sitting on the paper towel? Grab a spatula (I chose plastic) and carefully scrape at the puree, creating a pile on one end of the baking sheet. This might be kind of difficult, so don’t lose heart if the paper towel rips, or some of the puree just gets all stubborn and clings to the paper towel. The majority of it will roll off the towel and cooperate.



Add the puree to the wet ingredients and whisk until it is all mixed together nice and orange like. Then add the buttermilk and…what? Why yes! Whisk to combine. You kids are cute and smart!

Ok. So set that mixing bowl aside. In a large mixing bowl, combine your dry ingredients. Yes. All the dry ingredients. All of them. In one bowl. Just dump them in there and mix em up.

So. You have your wet ingredients that are the color of a bride who has gone a little overboard on the self tanner and you have your dry ingredients which are the color of her wedding dress. Maybe. Depending on how traditional she is. #herecomesthebride

Mix em together! This is important. I used a straight up wooden spoon. It takes a little elbow grease to get all the dry ingredients to really incorporate to the dry ingredients, but it’s worth the work. I find that when I use Carmelita, I lean toward overmixing with my breads. When I’m doing it by hand, I can really keep my eye on it and have a better sense of when the ingredients are worked together, but still not overworked. It means everything to the texture and consistency of the bake.

Here’s the piece de resistence! #theroomwhereithappens

Aside: My husband just called me and this was our exchange:

Me: Honey! I can’t wait for you to read this post. I make a Hamilton reference. I want you to find it.

Eric: Oh! That’s fun!

Me: I know right! I swear, I can tie anything to Hamilton or Clueless. 

Eric: You’re like the captain of the Pismo Beach Disaster Relief. Or something. Isn’t that Clueless. 

Me: *stunned silence that he knows that specific Clueless reference*

Eric: I’ve never seen Clueless.

Me: Wow. I talk about that movie a lot.


Anyway, here are the chocolate chips. There are chocolate chips in this. Stir them in, but like, not too much. We’ve talked about that before. Overmixing is the worst. Actually Trump being president is the worst. But overmixing hangs out at a very close second.

Prep your baking vessel of choice and load it up! I am using my current #obsession, the dessert bar pan. You can absolutely still make this as a full loaf of pumpkin bread.

Oven at 350° and I put my oven rack in the lower third position.

For muffin type sized bakes, bake 23 minutes.

For full blown loaf of bread, bake 50-65 minutes depending on how your oven does with temperature business.


Let them cool 10-15 minutes then pop them out of the baking vessel and let cool on a wire rack before enjoying. I personally loved these guys reheated.  I just love the idea of a little piece of delicious that you can pop in your mouth and nom on while you walk to your car. You don’t have to get out utensils. You don’t have to plate it or even use a napkin to aid in the eating. Want. Take. Have.


Nosh on, friends!

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 Pumpkin Bread Bites

Yield: 16 bites or 1 loaf Prep: 10 -15 minutes Bake: 23 minutes in a muffin tin or weird dessert bar pan or 50-65 minutes in a loaf pan


1 15 oz can Pumpkin puree

1/4 cup vegetable oil

1/4 cup unsalted butter (melted and cooled)

3/4 cup granulated sugar

1/2 cup brown sugar

2 eggs

1/3 cup buttermilk

2 cups unbleached all purpose flour (sifted)

1 1/2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

1/2 tsp ground nutmeg

1/4 tsp ground cloves


  • Preheat oven to 350°
  • Take 4 connected paper towels and fold in half. There should be 2 layers of 2 towels each. Lay them on a baking sheet and spread the pumpkin puree on top. Let sit 10 minutes.
  • In a large mixing bowl, whisk together butter, vegetable oil, and sugars. Add eggs one at a time, mixing thoroughly after each addition.
  • Gently scrape pumpkin off paper towels into bowl with wet ingredients. Whisk to combine. Add buttermilk and mix well.
  • In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, nutmeg and cloves.
  • Add dry ingredients to wet ingredients and stir until just combined. Do not overmix!
  • Pour into prepared baking vessel of your choosing. For a muffin/dessert bar pan, bake 23 minutes. For a standard size loaf pan, bake 50-65 minutes.
  • Cool on a wire rack in the pan for 10-15 minutes. Remove from baking vessel and cool completely on a wire rack before slicing up.



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