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Easy One-bowl Pumpkin Bread

October 22, 2013 by Audra 96 Comments

pumpkinbread

We’ve all been in this situation- some friends let you know they may pop by for a visit, and you think to yourself, “Shoot- I don’t have anything delicious to offer!” (Maybe when you’re The Baker Chick these thoughts occur more than with others!) Anyway- lucky for both of us, this is the easiest, fastest and truly most delicious pumpkin bread I’ve ever had. It’s a recipe that you really must have in your collection because it’s just that good. In no time, you’ll have a warm loaf of bread and your guests will be impressed with your kitchen savvy-ness.

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 those cutie pans.) The bread is even more moist after being wrapped in plastic wrap and stored in the fridge overnight.

pumpkinbread2

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!

If you like this you MUST check out the Best Banana Bread (Ever,) one of my most popular recipes!!!!

Print
Easy One-bowl Pumpkin Bread
Prep time:  10 mins
Cook time:  60 mins
Total time:  70 mins
Yield: 1 loaf
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F. Butter and flour a 9x5 loaf pan, set aside.
  2. Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Make a well in the center of the bowl. 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.
Notes
Recipe adapted from All Recipes
3.5.3251

Filed Under: Breads, Breakfast, Recipes Tagged With: Cinnamon, Pumpkin

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Comments

  1. Heather @ Sugar Dish Me says

    October 22, 2013 at 1:48 pm

    Sweet pumpkin quick bread! Love it! This is super gorgeous, Audra!

    Reply
  2. Lily @ Life, Love, and Cupcakes says

    October 22, 2013 at 2:26 pm

    You’re making me VERY hungry for pumpkin bread! I’ll have to try this soon!

    Reply
  3. Faye says

    October 22, 2013 at 3:36 pm

    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!!

    Reply
  4. Katrina @ Warm Vanilla Sugar says

    October 22, 2013 at 5:22 pm

    I’m always down for a fun recipe like this. Lovely!

    Reply
  5. Dominika says

    October 22, 2013 at 8:13 pm

    Oh my gosh! I’m trying this recipe immediately ! How much vanilla?

    Reply
    • Audra says

      October 22, 2013 at 10:26 pm

      Shoot- thanks for pointing out that I missed that- I’m editing now :)

      Reply
      • Lou says

        July 16, 2015 at 12:49 am

        How do you puree your pumpkin? Not cooked first I assume?

        Reply
        • Audra says

          July 21, 2015 at 8:19 pm

          I normally use canned pumpkin but if you use fresh I would roast it first.

          Reply
  6. Tracey says

    October 22, 2013 at 9:30 pm

    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!

    Reply
  7. Elisa @ Insalata di Sillabe says

    October 23, 2013 at 6:56 am

    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

    Reply
  8. Rachel @ Baked by Rachel says

    October 23, 2013 at 10:50 am

    I love how quick and easy this is to pull together!

    Reply
  9. Georgia @ The Comfort of Cooking says

    October 23, 2013 at 4:10 pm

    Oooo! I LOVE one bowl quick breads — so easy and so much quicker to get in my belly! :) Thanks for sharing this excellent recipe, Audra. Can’t wait to try it!

    Reply
  10. Renee @ Awesome on $20 says

    October 24, 2013 at 2:01 am

    I always feel pressure to bring an impressive dessert to every office potluck and party. I’ll have to make this for something soon.

    Reply
  11. Jamie says

    October 24, 2013 at 3:08 am

    Do you think I could make this into mini muffins?

    Reply
    • Audra says

      October 26, 2013 at 9:30 am

      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 :)

      Reply
  12. Joanne says

    October 24, 2013 at 6:39 am

    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.

    Reply
  13. Leah says

    October 24, 2013 at 1:49 pm

    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!

    Reply
    • Audra says

      October 26, 2013 at 9:29 am

      Thanks so much Leah! I am sure the addition of chocolate chips was delicious1

      Reply
    • Audra says

      October 26, 2013 at 9:29 am

      Thanks so much Leah! I am sure the addition of chocolate chips was delicious!

      Reply
  14. Annie @ Annie's City Kitchen says

    October 24, 2013 at 4:24 pm

    Yum! I always feel inclined to add some mix-ins to recipes like this but sometimes simple is best!

    Reply
  15. Nutmeg Nanny says

    October 25, 2013 at 9:16 pm

    I love pumpkin bread :) this looks like a perfect recipe!

    Reply
  16. Rebecca says

    October 27, 2013 at 10:53 am

    Looks delicious :D

    Reply
  17. DessertForTwo says

    October 28, 2013 at 4:35 pm

    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 :)

    Reply
    • Audra says

      October 29, 2013 at 12:53 pm

      Thank you so much for letting me know you liked it dear! xoxo

      Reply
  18. Brenda says

    October 29, 2013 at 11:18 am

    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!!

    Reply
    • Audra says

      October 29, 2013 at 12:51 pm

      Thank you so much for letting me know Brenda- I’m so glad you liked it!

      Reply
  19. Donna says

    November 10, 2013 at 2:10 pm

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

    Reply
  20. Sara says

    November 11, 2013 at 7:59 pm

    I tried this recipe and it’s Delicious! Thanks Audra for this recipe, I love it :)

    Reply
  21. Karen says

    November 21, 2013 at 10:14 pm

    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!

    Reply
    • Audra says

      November 22, 2013 at 11:24 am

      Thank you so much! I hope you loved it!

      Reply
    • Michele says

      September 14, 2014 at 3:40 pm

      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.

      Reply
  22. Maris says

    November 27, 2013 at 4:33 pm

    I’d like to try this recipe but what kind of brown sugar did you use!?

    Reply
    • Audra says

      November 27, 2013 at 5:08 pm

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

      Reply
  23. Kate says

    November 27, 2013 at 7:34 pm

    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.

    Reply
    • Audra says

      November 27, 2013 at 10:55 pm

      I remember thinking that too much it all worked out- I hope it did for you too!

      Reply
  24. becca says

    November 28, 2013 at 12:41 am

    This is so amazing! My family loved it!

    Reply
  25. laura says

    December 4, 2013 at 8:23 am

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

    Reply
  26. fiorella says

    December 8, 2013 at 3:00 am

    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!!!! :)

    Reply
    • Audra says

      December 10, 2013 at 9:46 am

      Thank you so much for letting me know how you liked it! :)

      Reply
  27. Anna says

    December 18, 2013 at 11:02 am

    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!

    Reply
    • Audra says

      December 19, 2013 at 12:13 pm

      Thanks Anna! I hear ya about the tiny apartment kitchens! :)

      Reply
  28. Hannah says

    January 6, 2014 at 12:25 pm

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

    Reply
  29. Stephanie says

    January 12, 2014 at 2:01 pm

    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!!

    Reply
    • Audra says

      January 14, 2014 at 7:18 pm

      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.

      Reply
  30. Kristin says

    January 17, 2014 at 9:39 pm

    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!

    Reply
    • Audra says

      January 18, 2014 at 9:47 am

      Thanks so much for letting me know- I’m glad you liked it! :)

      Reply
  31. Francesca says

    February 23, 2014 at 8:51 am

    I <3 one-bowl baking.. this looks delicious!

    Reply
  32. Vicky says

    March 3, 2014 at 8:19 pm

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

    Reply
    • Audra says

      March 3, 2014 at 8:48 pm

      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!

      Reply
  33. Danielle Brown says

    April 21, 2014 at 9:57 pm

    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.
    Dani

    Reply
  34. Thea Shukaliak-Neufeld says

    June 5, 2014 at 9:54 pm

    Hello!! This is a very awesome recipe. THANKS!! I made 2 changes – I only used 3/4 cup white sugar and I substituted 1 mashed banana for the brown sugar. It turned out extremely scrumptious. And I used coconut oil too :) I commented on it here: http://allthewayfood.wordpress.com/2014/03/31/pumpkin-loaf/

    I cannot wait to try the peppermint paddy cupcakes. Look so delicious!

    Reply
    • lori barnes says

      August 14, 2014 at 8:30 am

      If someone is allergic to coconut can you still use the coconut oil

      Reply
      • Audra says

        August 17, 2014 at 9:18 pm

        I don’t think so, but any vegetable oil will do!

        Reply
  35. Summer says

    September 1, 2014 at 9:37 pm

    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.

    Thanks.

    Reply
    • Audra says

      September 8, 2014 at 6:20 pm

      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.

      Reply
  36. Jessica says

    September 12, 2014 at 9:57 pm

    Delicious and easy recipe! Thanks so much for sharing!

    Reply
  37. martina says

    September 21, 2014 at 1:30 pm

    I was just wondering could I substitute water for milk? Looks delicious though!

    Reply
    • Audra says

      September 21, 2014 at 10:28 pm

      Hey Martina- I wouldn’t reccommend skipping the milk- it will add some nice richness to the bread!

      Reply
      • Michelle says

        September 23, 2014 at 12:49 pm

        Hi I’m confused, the recipe calls for water did you mean to put milk instead then?

        Reply
        • Audra says

          October 5, 2014 at 10:20 am

          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.

          Reply
  38. Denise says

    September 22, 2014 at 8:45 am

    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!

    Reply
  39. Denise says

    September 22, 2014 at 10:52 am

    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!

    Reply
  40. Ashley says

    October 2, 2014 at 8:45 pm

    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. :)
    -peace-
    Ashley

    Reply
    • Audra says

      October 5, 2014 at 9:53 am

      I’m so glad you liked it- it’s my favorite too!

      Reply
  41. Sophie says

    October 12, 2014 at 4:24 pm

    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!

    Reply
    • Audra says

      October 12, 2014 at 9:50 pm

      I’m so glad you enjoyed it!

      Reply
  42. Olga says

    October 20, 2014 at 9:05 pm

    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

    Reply
  43. Ashley says

    October 21, 2014 at 6:02 am

    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!
    -peace-
    Ashley

    Reply
  44. Stephanie says

    October 22, 2014 at 7:43 pm

    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!

    Reply
  45. Jaclyn says

    October 25, 2014 at 2:36 pm

    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!

    Reply
  46. Isla Sinclair says

    November 1, 2014 at 6:51 pm

    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!

    Reply
  47. Nicole says

    November 17, 2014 at 5:07 pm

    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 :)

    Reply
    • Audra says

      November 19, 2014 at 9:51 pm

      I’m so glad you liked it! :)

      Reply
  48. Anna says

    November 20, 2014 at 9:15 pm

    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!

    Reply
    • Audra says

      November 20, 2014 at 9:33 pm

      Yes- you would want to melt the oil first :)

      Reply
  49. Sarah G says

    November 20, 2014 at 10:01 pm

    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.

    Reply
  50. Jackie G says

    November 23, 2014 at 1:56 pm

    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??

    Reply
    • Audra says

      November 24, 2014 at 10:02 am

      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 :)

      Reply
  51. Jessica says

    February 3, 2015 at 9:15 am

    I hate using sugar in recipes. Can I sub with maple syrup?

    Reply
    • Audra says

      February 4, 2015 at 6:59 pm

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

      Reply
      • Ashley says

        February 5, 2015 at 12:01 pm

        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!
        -Ashley

        Reply
  52. Ralphene says

    April 21, 2015 at 5:23 pm

    look forward t trying your recipes.

    Reply
  53. Thea says

    June 19, 2015 at 4:39 pm

    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 :)

    Reply
  54. Naaz says

    September 15, 2015 at 12:06 am

    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.

    Reply
  55. Kelly says

    October 2, 2015 at 8:34 am

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

    Reply
  56. Julie says

    October 23, 2015 at 10:08 pm

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

    Reply
  57. Dagne says

    November 22, 2015 at 11:12 pm

    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?

    Reply
  58. Jen says

    December 19, 2015 at 10:03 am

    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?

    Reply
  59. Tonie says

    January 4, 2016 at 4:34 pm

    Hi what would you think if we added cream cheese filling to this recipe

    Reply
    • Audra says

      January 12, 2016 at 8:55 pm

      I have never tried it! If you do let me know how it is!

      Reply
  60. TC says

    September 29, 2016 at 10:04 pm

    This recipe looks fantastic! Would I be able to sub baking powder for baking soda?

    Reply
  61. DanielleB says

    October 31, 2016 at 2:43 pm

    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!!

    Reply
  62. Aidan says

    December 2, 2016 at 8:45 pm

    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

    Reply
    • Audra says

      December 16, 2016 at 8:57 pm

      Yep! Just multiply the ingredients by 2!

      Reply
  63. valerie says

    December 7, 2016 at 11:04 am

    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!

    Reply
  64. Amelie says

    September 27, 2017 at 4:41 am

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

    Reply

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