Crazy Easy One Bowl Pumpkin Bread

All you need are a handful of pantry ingredients and one mixing bowl to make this crazy easy pumpkin bread. It bakes up tender, moist and warmly spiced, and the recipe makes two loaves, so there's one to eat and one to share!

Jump to:

• Key Ingredients & Substitutions
• Helpful Tips
• Variations
• Serving Ideas
• Storing & Freezing
• More Pumpkin Recipes
• 📖 Recipe

Do you have pumpkin puree left over from all of those Thanksgiving sweets? Or are you just looking for a new easy homemade bread to try this fall? Well, search no more! This pumpkin bread is so incredibly delicious, and you are not going to believe how simple it is to make.

This pumpkin bread is:

• A super easy one-bowl recipe, with no mixer needed and hardly any dishes.
• Ready in about an hour and a quarter, most of it hands-off baking time.
• Perfect for the holidays. It even makes a great edible gift!

It's the ultimate way to celebrate pumpkin spice season. (Although I would also suggest checking out this pumpkin spice smoothie and these pumpkin energy bites!)

Key Ingredients & Substitutions

• Pumpkin puree. Canned or homemade both work. Just make sure it's plain pumpkin, not pumpkin pie filling, which is already sweetened and spiced. If your homemade puree is watery, let it drain in a fine-mesh sieve for 20 minutes first.
• Coconut sugar. Coconut sugar gives the bread a deep, caramel-like flavor and a gently sweet crumb. Light or dark brown sugar is an easy one-for-one swap, and it makes the loaf a little sweeter.
• Avocado oil. Avocado oil is neutral in flavor and keeps the bread moist for days. Any neutral oil, like canola or light olive oil, works the same way. Melted coconut oil is fine too, but the bread firms up a bit more in the fridge.
• Eggs. Three large eggs bind the batter and give it lift. To make the bread vegan, replace them with three flax eggs (3 tablespoons ground flaxseed stirred into 9 tablespoons water and left to thicken for 5 minutes). The loaf will be a little denser.
• Spices. Cinnamon and nutmeg are the classic pair. For a more complex flavor, use 2 ½ teaspoons of pumpkin pie spice in place of both.
• All-purpose flour. Spoon it into the measuring cup and level it off rather than scooping, or the bread can turn out dry. White whole wheat flour can replace up to half of it, and a good 1:1 gluten-free baking blend works for the whole amount.

Helpful Tips

Mix the wet ingredients first. It's still one bowl, but the order matters. Whisk the sugar, oil, pumpkin and eggs until smooth, then whisk in the leaveners, salt and spices so they're evenly spread before the flour goes in. That way you won't get pockets of baking soda.

Don't overmix the flour. Fold it in with a spatula just until you can't see any dry streaks. Beating the batter after the flour is added develops gluten and makes the bread tough and tunneled instead of soft.

Grease and line your pans. Grease two 9x5-inch loaf pans well, or line them with a parchment sling so you can lift the loaves straight out. Pumpkin bread is moist and can stick to the corners.

Test with a toothpick, not the clock. Ovens vary, so start checking at 45 minutes. The bread is done when a toothpick poked into the center comes out clean or with a few moist crumbs. If the tops are browning too quickly, lay a piece of foil loosely over the pans for the last 10 minutes.

Let it cool before slicing. Cool the loaves in their pans for 10 minutes, then turn them out onto a wire rack. The crumb keeps setting as it cools, so slicing too early gives you gummy pieces.

Variations

This pumpkin bread is a great base recipe that you can customize to make it your own:

• Nutty. Fold in a cup of chopped pecans or walnuts, and scatter a few more on top before baking.
• Chocolate chip. Stir in a cup of dark chocolate chips for a treat the kids will love.
• Cranberry orange. Add a cup of dried cranberries and the zest of one orange.
• Streusel-topped. Sprinkle the batter with a mix of oats, brown sugar, cinnamon and a little melted butter or coconut oil before it goes into the oven.
• Pumpkin muffins. This one-bowl batter also makes great pumpkin muffins. Bake it in a lined muffin tin for 20 to 25 minutes. Check out these pumpkin blender muffins for another easy treat.
• Vegan. Use flax eggs, as explained above, or try our dedicated vegan pumpkin bread.

Serving Ideas

A thick slice of pumpkin bread is perfect with your morning coffee or a homemade pumpkin spice latte. Toast it lightly and spread it with butter, cream cheese or apple butter for an easy fall breakfast.

For dessert, top a warm slice with a scoop of vanilla ice cream or a dollop of whipped cream and a pinch of cinnamon. It's also a lovely addition to a holiday brunch spread or a Thanksgiving dessert table. And since the recipe makes two loaves, wrap one in parchment and twine and give it to a neighbor or a friend.

Storing & Freezing

Once the bread is completely cool, wrap it tightly in plastic wrap or keep it in an airtight container. It stays moist at room temperature for 2 to 3 days, or in the refrigerator for up to a week. Chilled slices taste best if you warm them briefly in a toaster or microwave.

Pumpkin bread freezes beautifully, which makes it great for meal prep. Wrap whole loaves or individual slices in plastic wrap, then in foil or a freezer bag, and freeze for up to 3 months. Thaw on the counter for a few hours (slices take about 30 minutes), or pop a frozen slice straight into the toaster.

More Pumpkin Recipes

If you love this easy pumpkin bread, check out all my favorite pumpkin dessert recipes and these other tasty ideas:

• 30 Minute Pecan Bread
• Easy Vegan Pumpkin Bars
• Pumpkin Cream Cheese Dip (with Cinnamon Sugar Chips!)
• Sweet & Savory Vegan Pumpkin Recipes
• Vegetarian Thanksgiving Recipes
• Easy Quick Bread Recipes

📖 Recipe