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 fact that it’s so easy to make, or the fact that it’s so good.
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, and the lazy baker in me loves a recipe that doesn’t even require me to get the mixer out.
Like their name implies, the great thing about quick breads like banana bread, chocolate zucchini bread, and apple cinnamon swirl bread is that they’re so quick to whip up.
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!
Helpful Tools
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.
Jump- 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 rise 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.
Jump- 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:
Pumpkin Bars with Cream Cheese Icing
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!
Easy One Bowl, One Loaf Pumpkin Bread
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.
- One loaf yields around 16 slices, depending on slice size.
- 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.
Nutrition
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.
Made this today so we had something to snack on before the football game and it was a big hit! My friends were super impressed with my bread making skills, and it was thanks to this simple one bowl no mixer recipe. Please keep more bread/baked good no mixer recipes coming, as I’m not ready to take the kitchen equipment on just yet!
Yay 🙂 Will do, I have many that don’t require a mixer.
Made this today, but I used sprouted grain spelt flour in place of white flour, date sugar (dried ground dates) in place of white sugar, and olive oil in place of Canola, all to up the health factor and make it diabetic-friendly.
I also threw in a few golden raisins, just for fun.
It was a RAGING success, absolutely delicious!
So happy to hear that, thanks for reporting back with the swaps! Now I want to try date sugar…
I made this today. I changed a few things like 1 c sugar, 1/2 c brown sugar. I used pumpkin pie spice in place of other spices. Otherwise no changes. It’s very good! My favorite so far.
I’m glad you liked it!
I made this loaf last week, used Bob’s Red Mill gluten free flour instead of regular flour and folded in some dark chocolate chips. It was delicious! I’m making again today but doing two loaves it did not last long, everyone loved it! Thanks for this recipe!
Ooh love the addition of chocolate chips! Thank you for reporting back – both that you liked it & that the 1:1 flour works.
Made this in my mini loaf pans, subbing 1/2 cup applesauce and 1 extra tsp baking powder for eggs, and subbed brown sugar for white, and it was a hit!! Added walnuts and semi sweet chocolate chips in another batch. Made about 8 mini loaves. Absolutely my go to recipe!!
This was the best recipe by far for easy pumpkin bread I have made this recipe twice already and very pleased with how it comes out ! I Didn’t change a thing this will be my go-to when I’m wanting to bake pumpkin bread again.Thank you for sharing this great recipe 😊
Thanks, Mary! So happy to hear that 🙂
What size of can??
It says half a can..no weight or size..please
Oh I see.
Sorry my bad..
🙂