Say hello to fall with a deliciously moist, incredibly flavorful, and simple one-bowl pumpkin bread. Made with pure pumpkin and autumn spices, this versatile quick bread is ready in under an hour!
I don’t know what I love more about this delicious pumpkin quick bread. The aromas in the kitchen have me anticipating having a slice or biting into the actual slice!
This one-loaf pumpkin bread is moist, fall-spiced, pumpkin-flavored, and so easy to make with this one-bowl recipe. It’s got all the cozy fall vibes going on, which means it’s a must with your cup of pumpkin spice latte or hot cocoa. You might also have a slice with some ice cream, whipped cream, a delicious glaze, or something. Trust me, you have options!
The great thing about quick breads like banana bread, chocolate zucchini bread, and apple cinnamon swirl bread is that they’re so versatile.
This is a one-loaf pumpkin bread recipe for those times when you’re don’t need two.
Enjoy a slice for breakfast, brunch, snack, or dessert!
Easy Pumpkin Bread
Why you’ll love this recipe
- It takes just 10 minutes to get it into the oven. The entire loaf is ready in under an hour.
- Made with one bowl, no electric mixer is needed.
- Moist texture and perfectly spiced.
- Leftovers last almost a week!
- Loaf Pan
- Mixing Bowls
- Whisk & Spatulas
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
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- Flour: I use all-purpose flour because it has a neutral flavor. I haven’t tried with any whole wheat flour or gluten-free flour, but I don’t see why it wouldn’t work. Measure it properly!
- Sugar: White granulated sugar for sweetness.
- Baking soda and baking powder: This is what gives the loaf its rice and soft texture.
- Seasoning: Salt, cinnamon, nutmeg, allspice, cloves.
- Canned pumpkin: Make sure to grab a can of pumpkin purée, not pumpkin pie filling. The filling comes already spiced, so it’ll throw off the flavor. The only ingredient on the can should be “pumpkin”.
- Canola oil: This pumpkin bread with oil keeps the crumb nice and moist. You can also use vegetable oil if preferred. Apple sauce can be used as an oil replacement, but it’ll be a denser bread.
- Cold water: Thins out the batter so it’s not too thick. The water also evaporates providing steam and even more moisture to the pumpkin bread.
- Eggs: These help to bind everything together, so when you slice into them, they don’t crumble in your hands!
How to make One Bowl Pumpkin Bread
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
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- Step One: In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, salt, and spices.
- Step Two: Use a wooden spoon to make a well in the center of the flour mixture. Add the wet ingredients to the center. This includes the pumpkin, oil, water, and eggs.
- Step Three: Mix all of the ingredients together until well blended. Pour the batter into a prepared 9×5 loaf pan and bake in a preheated 350°F oven for 45 minutes.
- Step Four: Once it’s out of the oven, use the parchment paper to lift it out onto a plate and allow it to cool. Enjoy!
- Be sure to line your loaf pan with parchment paper and let the sides hang over. It gives you something to hold on to when you lift the loaf out of the pan.
- Just one loaf makes about 16 slices, depending on how generously you slice them.
- To test whether it’s done, insert a toothpick into the center of it. If it comes out clean, you’ll know it’s ready.
- If you find it’s browning too much at the top, tent it with foil as it finishes in the oven.
- Use a pumpkin spice mix if you would rather. I prefer to control the amount of single spices, but you do you!
Storage & Freezing
How to store leftovers
There is no need to refrigerate this easy one bowl, one loaf pumpkin bread. Just cover it in an airtight container to keep it from drying out, and it’ll be good for up to 5 days.
Freezing Instructions
Store this loaf either whole or in slices. Wrap them tightly in plastic wrap and place them in a freezer bag. Keep frozen for up to 3 months. Thaw in the fridge overnight or at room temperature for an hour or so before eating.
FAQs
Can I add mix-ins to this pumpkin bread?
That would be a great idea! Try dried cranberries, raisins, chocolate chips, chopped walnuts, or pecans.
Will homemade pumpkin purée work?
It can. It will contain more water than the more condensed canned pumpkin, so you may want to strain it first. You can place the pumpkin in a cheesecloth over a bowl and just let the excess water drain.
Need more fall flavors? Try these recipes:
Layered Pumpkin Cheesecake
Pumpkin Bars with Cream Cheese Icing
Cinnamon Sugar Pumpkin Donuts
Pumpkin Chocolate Chip Muffins
Click here to view my entire collection of the best fall desserts.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
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Easy One Bowl, One Loaf Pumpkin Bread
Created by Melissa Williams | Persnickety Plates
Servings: 16 slices
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 55 minutes mins
Say hello to fall with a deliciously moist, incredibly flavorful, and simple one-bowl pumpkin bread. Made with pure pumpkin and autumn spices, this versatile quick bread is ready in under an hour!
Ingredients
- 2 cups (240 g) all purpose flour
- 1 ½ cups (297 g) granulated white sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ½ cup (118 g) canned pumpkin
- ½ cup canola oil
- ⅓ cup cold water
- 2 large eggs
Instructions
Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper, letting the sides hang over the pan. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
2 cups all purpose flour, 1 ½ cups granulated white sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, ¼ teaspoon cloves
Use a spoon to make a well in the center of the flour mixture and add in the pumpkin, oil, water, and eggs.
½ cup canned pumpkin, ½ cup canola oil, ⅓ cup cold water, 2 large eggs
Use a spatula to mix well until all dry ingredients are incorporated.
Pour the batter into the prepared pan and bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
Use the parchment paper to lift the loaf from the pan and place on a plate.
Let cool and then slice into approximately 16 slices.
Notes
- Vegetable oil can be used in place of canola oil.
- Applesauce can also be used in place of oil, but it will make a slightly denser loaf.
- Store leftovers covered at room temperature for up to a week.
- Loaf will freeze well, either in slices or loaf form. Wrap tightly and place in a freezer safe bag for up to 3 months.
⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.
Nutrition
Serving: 1g | Calories: 141kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 188mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1226IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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