This one-bowl pumpkin bread is the ultimate fall baking treat, soft, moist, and packed with warm spices, all without the need for a mixer. It’s simple enough for beginners but so delicious that even seasoned bakers will love it.
The first time I made this pumpkin bread, I was in a pinch, needing a quick, crowd-pleasing dessert for a fall potluck. With just a few pantry staples and one bowl, it came together like magic and disappeared just as quickly! Now, it’s my go-to recipe whenever I want something cozy and satisfying without a lot of fuss.
What’s Inside This Recipe?
My Take on One-Bowl Pumpkin Bread
What I love most about this recipe is how effortless it is. Seriously, if you’ve got a bowl, a whisk, and a loaf pan, you’re halfway there. The best part? No bulky stand mixer or fancy tools required. Just mix, pour, and bake!
- The combination of warm spices cinnamon, nutmeg, cloves, and ginger, makes this bread taste like a bite of autumn. It’s moist, flavorful, and just sweet enough.
- I’ve even made it as a base for other variations, like adding chocolate chips or swapping in mashed banana for a pumpkin-banana twist. Trust me, once you try this, it’ll be your go-to fall recipe too.
Ingredients
This recipe uses simple ingredients you probably already have in your kitchen. Here’s what you’ll need:
- 1 cup white sugar
- ½ cup brown sugar
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil (I like to use coconut oil, but any neutral oil works)
- ⅓ cup water
- 1 teaspoon vanilla extract
You’ll also need:
A 9×5-inch loaf pan, buttered and floured
How to Make One-Bowl Pumpkin Bread
Making this pumpkin bread is as easy as it gets. Follow these simple steps, and you’ll have a warm, fragrant loaf ready in no time!
Preheat the oven and prep the pan
Preheat your oven to 350°F. Butter and flour a 9×5-inch loaf pan, then set it aside. This step ensures your bread will release easily after baking.
Mix the dry ingredients
In a large bowl, whisk together the white sugar, brown sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is evenly combined.
Add the wet ingredients
Make a well in the center of your dry ingredients. Into the well, add the pumpkin puree, eggs, oil, water, and vanilla extract.
Start whisking the wet ingredients together, gradually incorporating the dry ingredients from the edges of the bowl. Mix until the batter is smooth and clump-free, but don’t overmix.
Pour and bake
Pour the batter into your prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 55-65 minutes. To check for doneness, insert a toothpick into the center—it should come out clean or with just a few moist crumbs.
Cool and serve
Let the bread cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
How to Serve Your One-Bowl Pumpkin Bread
This pumpkin bread is a cozy treat that’s perfect on its own, but you can also dress it up for a special occasion.
- Serve it warm with a pat of butter, a drizzle of honey, or even a smear of cream cheese.
- Pair it with a cup of coffee, chai, or hot apple cider for the ultimate fall experience.
- If you’re hosting brunch, this bread makes a great addition to your spread.
- It’s also a thoughtful gift for friends and family or just wrap it in parchment paper and tie it with a ribbon for a homemade touch.
Storing and Enjoying Leftovers
- To store your pumpkin bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
- To freeze, wrap the cooled loaf (or individual slices) in plastic wrap and then in aluminum foil. Store in a freezer-safe bag for up to 3 months.
- When you’re ready to enjoy, thaw it at room temperature and warm slices in the microwave for that fresh-out-of-the-oven taste.
Top Tips for Customizing Your One-Bowl Pumpkin Bread
- Add mix-ins: Stir in ½ cup of chocolate chips, chopped walnuts, or dried cranberries for extra flavor and texture.
- Make it vegan: Replace the eggs with ½ cup of unsweetened applesauce or two flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water). Use plant-based oil and double-check your sugar.
- Try a banana twist: Swap ½ cup of the pumpkin puree for mashed banana for a pumpkin-banana bread combo.
- Lighten it up: Use half whole wheat flour for a heartier loaf, or reduce the sugar slightly if you prefer less sweetness.
Your Questions About One-Bowl Pumpkin Bread Answered
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced, which would alter the flavor and texture of the bread. Stick with pure pumpkin puree for the best results.
Why is my bread dry?
Overmixing the batter or overbaking can make your bread dry. Be sure to mix just until combined and check for doneness at the 55-minute mark.
Can I double the recipe?
Yes! Double all the ingredients and divide the batter between two loaf pans. Bake both at the same time, checking for doneness after about 55 minutes.
What can I substitute for vegetable oil?
You can use melted coconut oil, canola oil, or even unsweetened applesauce for a lower-fat option.
One bowl, no mess just cozy fall flavor!
This one-bowl pumpkin bread is the ultimate easy fall recipe, perfect for busy weeknights, cozy weekends, or anytime you’re craving something warm and comforting. I’d love to hear how it turns out for you!
Leave a comment below or tag me on social media with your creations. And if you’re looking for more pumpkin inspiration, don’t miss my recipes for one-bowl vegan pumpkin bread or pumpkin banana bread.
Let’s make this fall delicious together!
One-Bowl Pumpkin Bread
Ingredients
- 1 cup white sugar
- ½ cup brown sugar
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ¾ cup pumpkin puree not pumpkin pie filling
- 2 large eggs
- ½ cup vegetable oil I like to use coconut oil, but any neutral oil works
- ⅓ cup water
- 1 teaspoon vanilla extract
Instructions
Preheat the oven and prep the pan
- Preheat your oven to 350°F. Butter and flour a 9×5-inch loaf pan, then set it aside. This step ensures your bread will release easily after baking.
Mix the dry ingredients
- In a large bowl, whisk together the white sugar, brown sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is evenly combined.
Add the wet ingredients
- Make a well in the center of your dry ingredients. Into the well, add the pumpkin puree, eggs, oil, water, and vanilla extract. Start whisking the wet ingredients together, gradually incorporating the dry ingredients from the edges of the bowl. Mix until the batter is smooth and clump-free, but don’t overmix.
Pour and bake
- Pour the batter into your prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 55-65 minutes. To check for doneness, insert a toothpick into the center—it should come out clean or with just a few moist crumbs.
Cool and serve
- Let the bread cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
