Easy One Bowl, One Loaf Pumpkin Bread

5 from 5 votes

Easy One Bowl, One Loaf Pumpkin Bread

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!

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Author Melissa Williams

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 9x5 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