Easy One-bowl Pumpkin Bread

Easy One-bowl Pumpkin Bread

It’s pumpkin season and this Easy Pumpkin Bread Recipe is a must for your collection. Not only is it ridiculously easy, (no need for a mixer, just one bowl, a loaf pan, and you’re good,) but it’s just so delicious as well! It’s the perfect fall treat.

I plan on tripling the recipe next time I make it to have some extra for gifts, (or possibly some mini loaves if I ever get around to buying a cute mini loaf pan.) The delicious pumpkin bread is even more moist on the second day after being wrapped in plastic wrap and stored in the fridge overnight.

Easy Pumpkin Bread

The recipe itself is the perfect, classic, pumpkin bread. The texture is soft and fluffy, it’s full of spice, with a sweet crust that made the edge pieces my favorite part. I thought about adding a crumb topping or some mix ins, but decided in the end what I needed was a simple, classic pumpkin loaf recipe I could keep coming back to for years! This one’s a keeper folks- my favorite recipe of the season!

Easy Pumpkin Bread Ingredients

Ingredients for Easy One Bowl Pumpkin Bread

  • white sugar
  • brown sugar
  • all-purpose flour
  • baking soda
  • salt
  • ground cinnamon
  • ground nutmeg
  • ground cloves
  • ground ginger
  • pumpkin puree
  • eggs
  • vegetable oil (I have used olive oil or coconut oil with great success)
  • vanilla extract

Easy Pumpkin Bread

Supplies needed for Easy Pumpkin Bread:

  • loaf pan
  • large bowl
  • whisk
  • rubber spatula
  • wire rack for cooling

The process:

In a large bowl mix together the dry ingredients. Make a small well in the middle of the bowl and add the wet ingredients (pumpkin, eggs, oil and vanilla.) Stir the pumpkin mixture first, breaking up the eggs and lightly combining, then incorporate it with the flour mixture until smooth with no dry spots or streaks. Pour mixture into a loaf pan prepared with nonstick spray and bake. Do the toothpick test to check if it’s done and cool on a wire rack before slicing.

Mix-in ideas for Easy Pumpkin Bread:

  • Chocolate chips
  • Butterscotch chips
  • Pecans or other nuts!
  • Topping ideas:
  • Brown Butter Frosting (Add a little milk to make it more glaze-like,)
  • Crumb Topping
  • Cream Cheese Glaze
  • Toasted Pumpkin Seeds
  • Cinnamon Sugar

Easy Pumpkin Bread

Why this is the BEST Pumpkin Bread Recipe:

  • It’s truly an easy recipe that takes about 10 minutes of effort. There is no need for a stand mixer or even an electric mixer. This recipe comes together easily by hand.
  • You only use one bowl which saves dishes and time. No need for a separate bowl for dry ingredients streamlines the baking process!
  • It is just the most perfectly textured sweet bread that is perfect for a quick breakfast with a cup of coffee!

How to Store this Easy Pumpkin Bread:

Wrap the cooled loaf in plastic wrap or place it in an air-tight container or freezer bag. Store in the fridge for up to a week or in the freezer for up to a month. Bring to room temperature before serving.

Easy Pumpkin Bread


Can I use pumpkin pie filling instead of pumpkin puree?

No. Never make this sub in recipes because pumpkin pie filling already has added spices and sugar and it’s always going to be better to measure and add those yourself.

Can I use pumpkin pie spice instead of the individual spices listed?

In a pinch- yes! I would use 2 teaspoons of pumpkin pie spice as a sub.

Easy Pumpkin Bread

Can I use homemade pumpkin puree?

Definitely. I think fresh pumpkin would be wonderful with this recipe. I have also made this bread with both butternut squash and sweet potatoes before with success!

Can I use whole wheat flour instead of all purpose?

I often use half whole wheat flour and half all purpose which has been successful for me.

Tips for gifting loaves or slices of Easy Pumpkin Bread:

For a simple, rustic presentation I like to wrap a cooled loaf of bread in parchment paper and tie with a little twine or string. It’s simple and lovely!

If you want to give out individual slices I’d either wrap them in plastic wrap or a parchment sleeve.

Other Favorite Pumpkin Recipes:

Pumpkin Cinnamon Roll Scones,

Brown Sugar Pumpkin Pie,

Pumpkin Mousse Torte,

Pumpkin Muffins with Brown Butter Glaze,

Pumpkin Salted Caramel Layer Cake

Easy One-bowl Pumpkin Bread

Easy One-bowl Pumpkin Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes


  • 1 cup white sugar
  • ½ cup brown sugar
  • 1-3/4 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
  • 2 eggs
  • ½ cup vegetable oil (I used coconut)
  • ⅓ cup water
  • 1 teaspoon of vanilla


  1. Preheat oven to 350F. Butter and flour a 9x5 loaf pan, set aside.
    Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Make a well in the center of the bowl.
  2. Add pumpkin, eggs, oil, water and vanilla. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. (Don't over-mix)
  3. Pour batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes and then cool on a rack until ready to serve.

Did you make this recipe?

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  1. This looks like the best pumpkin bread ever! And the fact that it’s so easy to make is a definite plus. Can’t wait to make it!!

  2. It’s always nice to have a classic recipe like this in your back pocket! It really does look and sound like the perfect loaf!

  3. Such a perfect timing! This evening we’re having guests for dinner and I’m sure this recipe would be a great hit! I had planned on making something pumpkin-y anyway, and I think this loaf would be even better than the simple, plain cookies I was going to bake! I’ll let you know, dear!

    xo, Elisa

    1. Sure- just make sure to reduce the bake time by a LOT. I would start checking on them at 10 minutes and then every minute or two after that :)

  4. I definitely need more easy pumpkin recipes like this in my life. For when that craving hits and I need a hit of pumpkin NOW.

  5. yum, looks amazing…EASY PEASY and in the oven as I write…probably did not need a thing extra but I put just a few choc chips in it for my kids! And me! Your site is my go- to for most things I bake as I always know it will be a winner!

  6. I just made this, and it’s FANTASTIC! Thanks for a great recipe! I love that I can use coconut oil and make this bread slightly healthier than my Mom’s version with butter, without noticing a difference in taste at all.

    This one’s a winner, Audra :)

  7. I’ve made your recipe twice! Both times they were a huge hit! I did add walnuts to my batch though. I will be making mini loaves to hand out to my friends for Halloween!!! Thanks for the recipe, delicious and super easy!!

  8. Wonderful! Super moist! I will double recipe next time and give as gifts! I made it in my Pumpkin Loaf pan.

  9. I’m making this as we speak!!! I substituted the spices for 2 tbsp of “pumpkin spice” which I believe is a mixture of all the spices that you had listed. So excited! The house smells divine!

    1. How did it turn out when you substituted pumpkin spice. And did you use two teaspoons or two tablespoons? Thank you in advance for your reply.

    1. I have had success using both light and dark- either is fine- but if you have light that would probably be best :)

  10. I’m currently making this now. My house smells amazing but I noticed that my bread is rising SO MUCH MORE in the middle. I’m hoping it’s cooking thru. I’m nervous.

  11. We made this!! We did not puree the pumpkin smooth…so it gave a little texture..it was wonderful!!

  12. My dad is a carrot cake and banana bread lover, just made this for him and he said, ”oh i think i just found a my new favourite” (i did add walnuts, adds great texture)
    your recipes are the best audra!!! thanks!!!! :)

  13. I have made this recipe several times now, and it is always a hit! It’s perfect for my tiny apartment kitchen. Thank you for sharing!

  14. My nine-year-old made these this morning and they were fantastic. Thanks for an easy and simple recipe!

  15. Tried this with coconut oil, as suggested, and it’s really sweet…I think with the coconut oil you could easily cut the sugar considerably (maybe even half). I will try that next time. Great recipe. Thanks!!

    1. The coconut oil I use doesn’t add any extra sugar- not sure if yours does but if so then yes you’d want to cut the sugar.

  16. This pumpkin bread is amazing! I have spent all winter looking for the perfect pumpkin bread recipe and I think I have found it! I used a bold, raw coconut oil in my loaf and I couldn’t believe how moist it was…… and yummy! Thanks for having such a great site Audra!

  17. Wondering, could you replace brown and white sugar with succanet or coconut sugar?

    1. You know I’ve never used those sugars before so I’m really not sure!If you try let me know how it works out!

  18. I thank you so much for this recipe! I too used the coconut oil, added chocolate chips, and then baked them in my mini muffin pan for 15 minutes each. So very good.

  19. Hi Audra,

    Can you use the already sweet canned pumpkin instead of the canned plain pumpkin? Would that work? And just omit adding any sugars and spices.


    1. Hi Summer! I suggest using regular un-sweetened pumpkin. I’m sure the other would work but I don’t know about the sugar and spices.

        1. Note to self no not reply to comments late at night without reading the recipe- YES- the recipe calls for water but you could sub milk if you wanted.

  20. I have made many different pumpkin breads and this is by
    far the BEST one yet! I have made 4 loaves in the last week! I’m
    Never without one in the freezer! I did make one change – I use
    Applesauce instead of oil!

  21. Had to send another note- I was in a hurry
    get my breads in the oven (I always double
    this recipe!) in my haste I forgot to put in the
    eggs! I decided to just wait and see what
    happened. They are perfect, moist and
    delicious! I guess this would be a great recipe
    for egg sensitivity!

  22. Nailed it! First pumpkin loaf of the season and devoured almost in one night! This will be my go-to recipe. Thanks! Also, I will be trying this in muffin form tomorrow. I shall let you know how they turn out. :)

  23. I made this this morning, and we have eaten over half of it already! My kids are loving it, it is delicious! Thank-you for a a great recipe!

  24. So yummy! I used only a cup of sugar and it was sweet enough for me! I also didn’t have some of the spices since I recently moved, still it was yummy simple and quick! Thank YOU

  25. Audra! This loaf was amazing in muffin form! I also veganized it and nobody knew the difference! Doubled up the recipe and gave a loaf to a friend. This one’s a keeper! Thanks!

  26. Yum. In the oven right now. I doubled the pumpkin as I had one I needed to use up, I also only added half a cup of raw sugar, used wholemeal plain flour and was generous with my spices. The batter tasted nice (nice and pumpkiny) and it’s smelling delicious!

  27. Just took my loaf out of the oven a few minutes ago…it looks and smells amazing! I used a bit more ground ginger (1/4 tsp.) and didn’t have a 9 x 5 loaf pan so I used my 8 x 4 pan instead and adjusted the baking time to 65 minutes. Thanks for the recipe!

  28. I’m making this right now! I used a little more pumpkin (1 cup per loaf) as I had a bit more. Cut back a tad on the liquid and added allspice instead of cloves since I didn’t have the latter. It’s baking right now and smells sooooo good!

  29. I was looking for a new pumpkin recipe and I came across yours. It is now just out of the oven and cooling. I added raisins to it and I can’t wait to try it. My whole house smells amazing! Thank you for sharing your recipe :)

  30. I made this bread last year and it was a huge hit (I added some chopped pecans). Last time, I used regular vegetable oil. If I wanted to use coconut oil, would I need to microwave it first? Thanks!

  31. Flipping delicious! I needed to use up some puréed pumpkin in a hurry. The fact that this was so delicious (and easy!) was a bonus. I’m adding it to my recipe box, don’t usually do that for a “use it up” crisis recipe.

    Decided to do muffins, around 20 min was perfect.

  32. I only have a 9 x 3 pan…. does anyone know how long I would bake it? Also, in reading some of the comments, someone said can they substitute water for the milk but the recipe calls for water??

    1. You can sub milk for the water if you’d like :) And a 9×3 pan is standard so you should use the baking time listed. With loaf recipes though- you need to test the middle before it’s really done :)

    1. I have never tried that, so I really don’t know for sure the results- but please let me know how it turns out!!

      1. Hey Jessica, if i were you I would decrease the amount of liquid sugar (agave or maple syrup) and increase the dry ingredients a little bit… Im
        Always looking for ways to decrease my refined sugar intake and this is how i usually do it. Hope it helps!

  33. HI again Audra! THIS is my favorite recipe, of yours, or anyone else’s! The only thing I often substitute (and today did because I had no white sugar) is mashed banana for the white sugar. My daughter who is 4.5 years helped me today and we cannot wait to eat it :)

  34. I made this bread the other day for a ladies luncheon and everyone liked it said it was really moist. I didn’t have ground cloves or ginger but I did have whole cloves and grinded the best I could with morter and pestle the slice I ate was the end piece and I kept getting pieces of clove lol definitely advise use powder. I would make this bread again maybe up the spices a little not much as I prefer them more strong.

  35. Tried this recipe yesterday and it came out so delicious :) this will be the perfect addition to Thanksgiving this year :)

  36. This is the third year I have been baking this delicious bread. Thank you for giving us a fall and winter tradition!

  37. FYI- I omitted white sugar and increased the brown sugar- unpacked- to roughly 3/4 cup. It loses nothing in taste- still came out great. Worth trying perhaps?

  38. Hi – I made this earlier int eh fall and it was so good, I decided to make mini loaves for holiday gifts. Any suggestion for the cooking time for a 5 3/4 x 3 1/4 mini loaf pan? I’m assuming it will split evenly between to pans, right?

  39. I’ve made this a couple times and it’s amazing! Also super quick and easy. The only change I made was to cut the white sugar in half and in doing so I found the level of sweetness perfect for my taste. Try this recipe if you haven’t already -be prepared for a lot of compliments!!

  40. Hi

    this recipe sounds amazing and I can’t wait to try it for myself. I’m thinking i might use it at a bake sale, how would i go about doubling or tripling the recipe? Is it as simple as times everything by three or two

  41. Wow, just made these as cupcakes and a small loaf and it was wonderful! My kids LOVED them…even my picky one! I will definitely be keeping this recipe as a go to!

  42. I’ve been making this recipe for years now. It always turns out perfect and tastes amazing. Thank you for sharing!

    1. Sorry that isn’t math I have calculated. I don’t recommend changing the recipe but I think if you use a whole can of pumpkin and double the recipe it should be pretty close

  43. I love making this in the year round, but especially in the fall and Christmas. It makes a terrific gift. My family loves enjoys it so much I make two loaves at a time!

  44. This was great!
    I even messed it up and it was still great!
    I misread the recipe and added 1/2 cup too much sugar.
    I used my own pumpkin spice blend, as I do.
    Next I’ll add the correct amount of sugar and it will be fantastic!

  45. This was great!
    I even messed it up and it was still great!
    I misread the recipe and added 1/2 cup too much sugar.
    I used my own pumpkin spice blend, as I do.
    Next I’ll add the correct amount of sugar and it will be fantastic!

  46. I made this and it was delicious, thank you for the awesome recipe. I added cardamom and used olive oil as the vegetable oil (I didn’t have coconut oil) and used just a bit less than called for (since olive oil has such a flavor) and it turned out SO perfect. Also made a quick cream cheese maple frosting and topped with pecans.

  47. I’ve made this recipe multiple times, and it always turns out great! Every year in the fall, I roast a pumpkin to make my own puree and freeze it in pre-portioned bags. The homemade puree has much more liquid than canned pumpkin, so I just omit the water from the recipe to make up for the extra liquid. The texture is always perfect! I would recommend that one change for anyone using homemade pumpkin puree. Thanks for a great go-to recipe!

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