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Ultimate Easy One-Bowl Moist Pumpkin Bread

Close-up of two moist slices of easy pumpkin bread with a vibrant orange crumb, sitting on a white plate.
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Make this incredibly moist pumpkin bread using a simple one-bowl method. This recipe uses basic pantry ingredients to deliver the warm, comforting flavor of fall spices.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt, and baking powder.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk briefly to combine.
  4. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the same bowl.
  5. Mix everything together with a whisk or spatula until just combined. Do not overmix; a few small lumps are acceptable. This is your one-bowl method.
  6. Pour the batter evenly into the prepared loaf pan.
  7. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the pumpkin bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For extra flavor, substitute 1/4 cup of the vegetable oil with olive oil for a richer taste.
  • You can add 1/2 cup of chopped pecans or chocolate chips to the batter before baking for added texture.
  • This moist loaf stays fresh stored tightly wrapped at room temperature for up to four days.

Nutrition

Find it online: https://mayaplate.com/easy-pumpkin-bread/