Description
This one-bowl pumpkin bread is soft, moist, and full of warm spices. Made with simple pantry ingredients and real pumpkin purée, it’s the easiest fall bake you’ll ever try.
Ingredients
½ cup neutral oil (such as coconut, canola, or avocado)
1½ cups granulated sugar
2 large eggs (room temperature)
1 cup pumpkin puree
1 teaspoon vanilla extract
⅓ cup water (room temperature)
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1½ cups all-purpose flour
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper or grease it lightly.
Mix Wet Ingredients: In a large mixing bowl, whisk together the oil, sugar, eggs, pumpkin puree, water, and vanilla until smooth and fully combined.
Add Dry Ingredients: Sprinkle in the baking soda, salt, cinnamon, cloves, nutmeg, and flour. Stir gently until just combined — do not overmix.
Bake: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until the top springs back when touched and a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for 10–20 minutes, then lift out using the parchment or invert onto a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
For extra flavor, add ½ cup chopped walnuts, pecans, or chocolate chips to the batter.
This recipe can be doubled and baked in two loaf pans.
Pumpkin bread freezes well — wrap tightly and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
