Easy Pumpkin Bread (1 Bowl!) – A Couple Cooks

This easy pumpkin bread recipe uses just one bowl and is quick and simple! It makes moist, perfectly-spiced slices.

Pumpkin Bread recipe

A good pumpkin bread recipe is as essential to fall as a puffy jacket, and here’s our favorite one. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir! Unlike the pumpkin spice latte, this quick bread never goes out of style. Here’s our spin on the autumn classic.

Ingredients in this pumpkin bread recipe

There are many ways to make a great pumpkin bread, and every cook or chef has their own own secret recipe. We’ve got spins on the theme like Pumpkin Banana Bread, Healthy Pumpkin Bread and a Vegan Pumpkin Bread, but we didn’t have a straight-forward, straight-up pumpkin bread recipe: until now. Here’s what’s in our best pumpkin bread:

  • Eggs
  • Pumpkin puree:
  • Brown sugar: Using brown sugar is important for the depth in flavor here.
  • Granulated sugar
  • Neutral oil: Oil makes a moister quick bread than butter! This also allows the recipe to be made in a bowl: no stand mixer required.
  • Vanilla extract
  • Cinnamon, ginger, allspice, and nutmeg: Individual spices make the boldest flavor. Want to use pumpkin spice instead? See below.
  • Kosher salt
  • Baking powder and baking soda
  • All purpose flour
Pumpkin Bread recipe

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one-bowl! However, there are a few things to keep in mind for baking success:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Don’t overmix. Overmixing a quick bread leads to holes in the texture of the crumb. This is most important when mixing in the flour. Mix until just combined and there are no dry spots remaining.
  • Let it cool fully before serving: and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Variations and mix-ins

There are lots of ways to riff on this pumpkin bread recipe, as you well know! Here are a few ideas for adding to the top or inside this bread:

  • Chocolate chips: Make chocolate chip pumpkin bread by folding in 1 cup semisweet or bittersweet chocolate chips into the dough.
  • Nuts: Top the bread with ⅓ cup chopped pecans or walnuts. Toast the pecans or walnuts to bring out the flavor!
  • Icing: Add ½ recipe of this Cream Cheese Frosting to the top of the bread.
  • Drizzle: Drizzle this bread with Powdered Sugar Icing.
Pumpkin Bread

Diet adaptations

Do you have a vegan or gluten-free diet? Don’t worry: you can still make pumpkin bread! Head to these recipes instead:

Pumpkin bread storage

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

  • Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
  • Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
  • Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Bread recipe

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

This pumpkin bread recipe is…

Vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread


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This easy pumpkin bread recipe uses just one bowl and is quick and simple! It makes moist, perfectly-spiced slices.

  • 2 eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup neutral oil
  • ½ tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ¾ teaspoon kosher salt
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups all-purpose flour

  1. Preheat the oven to 375F. Grease a 9-inch aluminum bread pan.
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
  4. Pour the batter into the bread pan.
  5. Bake 50 to 55 minutes, until a toothpick comes out clean. Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.

  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Pumpkin bread recipe, pumpkin bread, pumpkin bread recipes

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