Easy pumpkin bread 1 bowl

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

A good pumpkin specie 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 storing 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 weightier part? It’s simple to whip up: one bowl, no special equipment; just dump and stir! Unlike the pumpkin spice latte, this quick specie never goes out of style. Here’s our spin on the storing classic.

Ingredients in this pumpkin specie recipe

There are many ways to make a unconfined pumpkin bread, and every melt or doughboy 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 specie recipe: until now. Here’s what’s in our weightier pumpkin bread:

Eggs
Pumpkin puree:
Brown sugar: Using brown sugar is important for the depth in savor here.
Granulated sugar
Neutral oil: Oil makes a moister quick specie than butter! This moreover 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 sultry soda
All purpose flour

Tips for sultry pumpkin bread

This pumpkin specie 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 alimony in mind for sultry success:

Use an aluminum sultry pan for weightier results. Weve realized our ceramic and glass pans dont melt as evenly. Use aluminum if you can!
Don’t overmix. Overmixing a quick specie 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 tomfool fully surpassing serving: and leftovers taste plane better! This specie has an plane increasingly ripened savor once it is fully cooled: eating it without 2 hours is ideal. It tastes plane largest as leftovers the next day.

Variations and mix-ins

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

Chocolate chips: Make chocolate tweedle pumpkin specie by folding in 1 cup semisweet or vermilion chocolate fries into the dough.
Nuts: Top the specie 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 specie with Powdered Sugar Icing.

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:

Vegan: Go to Vegan Pumpkin Bread (a family fave!)
Gluten Free: Go to Gluten Free Pumpkin Bread (uses oats instead of all purpose flour!)

Pumpkin specie storage

This pumpkin specie recipe tastes plane largest the next day, considering 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 surpassing serving.
Stores frozen for up to 3 months. Slice the specie and freeze it in slices for up to 3 months.

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:

Go for our Best Pumpkin Cookies
Try Pumpkin Specie Pudding
Make the weightier Perfect Pumpkin Cake
Try Pumpkin Banana Bread or Pumpkin Muffins instead
Grab Pumpkin Baked Oatmeal

This pumpkin specie recipe is…

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

Easy Pumpkin Specie (1 Bowl!)

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 slices

Print Recipe

Description

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

Ingredients

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 sultry powder
1 teaspoon sultry soda
1 ½ cups all-purpose flour

Instructions

Preheat the oven to 375F. Grease a 9-inch aluminum specie pan.
In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the sultry powder and sultry soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no increasingly dry shit (dont over-stir).�
Pour the thrash into the specie pan.
Bake 50 to 55 minutes, until a toothpick comes out clean. Allow to tomfool in the pan until room temperature. Run a pocketknife virtually the edges and invert. Slice into pieces and serve. The savor and texture are plane largest the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature surpassing serving), or freeze in slices for a few months.

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