Easy pumpkin bread! 🎃
Quick & Easy One-Bowl Pumpkin Bread
​Yields: 1 standard 9x5 inch loaf
Prep time: 15 minutes
Cook time: 50-60 minutes
​Ingredients
​Dry Ingredients:
​1 ½ cups all-purpose flour
​1 ¼ cups granulated sugar
​1 teaspoon baking soda
​¼ teaspoon baking powder
​1 teaspoon salt
​2 teaspoons ground cinnamon
​½ teaspoon ground nutmeg
​½ teaspoon ground ginger
​¼ teaspoon ground cloves
​¼ teaspoon allspice
​Wet Ingredients:
​1 cup pumpkin puree (canned, not pumpkin pie filling)
​½ cup canola oil (or other neutral vegetable oil)
​⅓ cup milk
​2 large eggs
​1 teaspoon vanilla extract
​Instructions
​Preheat Oven: Preheat your oven to 350°F (177°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving some overhang on the sides to act as "handles" for easy removal.
​Combine Dry Ingredients: In a large mixing bowl, add all the dry ingredients (flour, sugar, baking soda, baking powder, salt, and all the spices). Whisk them together until well combined.
​Add Wet Ingredients: Make a well in the center of your dry ingredients. Add all the wet ingredients (pumpkin puree, oil, milk, eggs, and vanilla) directly into the well.
​Mix Batter: Using a whisk or a spatula, mix everything together until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
​Pour and Bake: Pour the batter into your prepared loaf pan and spread it evenly.
​Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
​Cool: Let the bread cool in the pan for 10-15 minutes before using the parchment paper handles to lift it out. Transfer to a wire rack to cool completely before slicing.
Pumpkin bread is a beloved fall classic that’s perfect for sharing with friends and family or enjoying as a comforting snack on crisp autumn days. This recipe stands out because it simplifies the process by using just one bowl, minimizing cleanup while delivering moist, flavorful bread. The combination of warm spices like cinnamon, nutmeg, ginger, cloves, and allspice perfectly complements the rich pumpkin puree, creating that iconic autumnal taste. If you're new to baking pumpkin bread, a few tips can enhance your baking experience. First, make sure to use canned pumpkin puree rather than pumpkin pie filling to avoid overly sweet or spiced dough that could overpower the balance of flavors. Measuring flour accurately is also crucial—too much flour can dry out the bread, so spoon and level the flour rather than scooping directly from the bag. For those interested in variations, consider adding mix-ins such as chopped nuts (walnuts or pecans) or dark chocolate chips to add a bit of crunch or extra indulgence. Also, swapping canola oil for melted butter can lend a richer flavor and slightly denser crumb. While the loaf bakes, the kitchen will fill with enticing aromas of spices, signaling a wonderful treat is near. Once baked and cooled, this pumpkin bread slices beautifully and pairs deliciously with a cup of tea or coffee. Lastly, the recipe calls for a 9x5 inch loaf pan lined with parchment paper. This not only prevents sticking but also makes it easier to lift the loaf out in one piece for neat slicing and serving. Whether you’re making this for a special fall brunch, a holiday gift, or an everyday dessert, it’s a dependable recipe that brings warmth and flavor to your table.
Okay but the real question is if I make this, will I actually share it? Asking for a friend 👀😂