One Bowl Pumpkin Bread
This one bowl pumpkin bread revolutionizes your fall baking routine by combining simplicity with extraordinary flavor. Perfect for busy weeknights or lazy weekend mornings, this recipe delivers all the warm, spiced goodness you crave while keeping your kitchen cleanup to an absolute minimum.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowl
- Rubber spatula or wooden spoon
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 cup granulated sugar (200g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients
- 2 large eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- ¼ cup water
- 1 tsp vanilla extract
Optional Mix-ins
- ½ cup chopped walnuts, chocolate chips, or dried cranberries optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray, then line it with parchment paper with overhanging edges for easy removal.
- In your large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all spices (cinnamon, nutmeg, cloves, and ginger).
- Make a well in the center of your dry ingredients. Into this well, add the eggs, pumpkin puree, oil, water, and vanilla extract.
- Using a rubber spatula or wooden spoon, gently stir the ingredients together, starting from the center and gradually incorporating the dry ingredients from the sides. Mix just until no flour streaks remain—about 50-60 strokes.
- If using nuts, chocolate chips, or dried fruit, fold them in with just 5-6 additional strokes.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the bread to cool in the pan for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack. Let it cool completely (about 1 hour) before slicing for the best texture and flavor development.
Notes
- For a healthier version, replace half the oil with unsweetened applesauce
- White whole wheat flour can substitute for up to half of the all-purpose flour
- To revive stale bread, warm in the microwave for 10 seconds
- For muffins, bake at the same temperature for 18-22 minutes
- The attractive crack on top is desirable and indicates proper leavening
- White whole wheat flour can substitute for up to half of the all-purpose flour
- To revive stale bread, warm in the microwave for 10 seconds
- For muffins, bake at the same temperature for 18-22 minutes
- The attractive crack on top is desirable and indicates proper leavening
Nutrition
Calories: 225kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 190mgFiber: 1gSugar: 17gVitamin A: 50IUIron: 6mg
Tried this recipe?Let us know how it was!