When the craving for something cozy hits, a loaf of pumpkin bread comes to the rescue. Ideal for a quick breakfast or an afternoon snack, this Easy One-bowl Pumpkin Bread is as straightforward as it gets and saves you from doing extra dishes.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
Why You’ll Love This Recipe
- It’s a one-bowl recipe, meaning minimal cleanup.
- Uses pantry staples, making it budget-friendly.
- Deliciously moist and filled with autumn spices.
- Customizable with add-ins like nuts or chocolate chips.
Ingredients
- 1 cup white sugar: Provides sweetness and contributes to the bread’s tender texture.
- ½ cup brown sugar: Adds a hint of molasses-like richness and moisture.
- 1-3/4 cups all-purpose flour: The base structure of the bread.
- 1 teaspoon baking soda: Acts as a leavening agent to help the bread rise.
- ¾ teaspoon salt: Enhances the flavor of the other ingredients.
- 1 teaspoon ground cinnamon: Provides warm flavor. No substitution needed.
- ½ teaspoon ground nutmeg: Adds depth. If unavailable, use an extra pinch of cinnamon.
- ¼ teaspoon ground cloves: Brings a pungent warmth. Substitute with a pinch more nutmeg if necessary.
- ⅛ teaspoon ground ginger: Adds subtle spice. Can omit if unavailable.
- ¾ cup pumpkin puree: The star ingredient for flavor and moisture.
- 2 eggs: Provide structure and bind the ingredients.
- ½ cup vegetable oil (I used coconut): Ensures a moist crumb. Substitute with canola oil or melted butter.
- ⅓ cup water: Keeps the batter smooth and manageable.
- 1 teaspoon of vanilla: Adds aromatic sweetness. No substitute needed.
How to Make It
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F. Butter and flour a 9×5-inch loaf pan thoroughly to prevent sticking. Set aside. This ensures your bread releases easily after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the white sugar, brown sugar, all-purpose flour, baking soda, salt, and the mixture of spices. This evenly distributes the leavening and spices throughout the bread.
Step 3: Combine Wet Ingredients
Create a well in the center of your dry mixture. Add the pumpkin puree, eggs, vegetable oil, water, and vanilla. Starting in the center, whisk outward, blending until the batter is smooth and clump-free. Avoid over-mixing as it can make the bread tough.
Step 4: Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 55-65 minutes; the top should be golden, and a toothpick should come out clean from the center. Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Recipe FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use freshly cooked and pureed pumpkin. Make sure it is as thick as canned puree and well-drained to avoid a soggy texture.
How should I store the pumpkin bread?
Store the bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Fold in about 1/2 cup of your preferred add-ins right before pouring the batter into the loaf pan.
