Perfectly Moist Pumpkin Bread
This pumpkin bread recipe is a treasured one from my mom’s kitchen. It uses easy canned pumpkin and comes together in just one bowl, making it super simple. Plus, it’s bursting with those cozy, warm fall spices we all love.
Almost everyone has a go-to pumpkin bread recipe, right? Well, this is my mom’s, and it’s a real winner. It calls for oil instead of butter, which keeps every slice incredibly moist. And the best part? You can stir it up in just minutes—no fancy tools or lots of dishes needed. If you want an easy pumpkin bread recipe that tastes like fall in every bite, this one’s a total winner.
And because I like keeping things as simple as possible, this recipe is all made in one bowl—no mixers or extra cleanup. Just grab a bowl, a whisk, and you’re on your way to making some magic! Oh, and if you’re as pumpkin-crazy as I am, check out my moist pumpkin muffins too—they’re a family favorite for breakfast or snacks.
How to Make One-Bowl Pumpkin Bread
Let’s walk through it step-by-step!
First, gather up everything you’ll need:
Everything goes straight into one bowl — no fuss, no mess. Just whisk it together and you’re done. See? It doesn’t get easier than this.
Pour the mixture into two standard loaf pans. Or, if you want to make snack-sized goodies that the kids can grab easily…
Give mini loaf pans a try—five of them makes perfect portable pumpkin bread treats:
Pop the standard loaves in the oven and bake for about an hour:
If you’re baking mini loaves instead, they’ll take around 35 to 45 minutes to finish baking:
Storage Tips
Once your pumpkin bread is cooled, wrap it tightly in plastic wrap or store in an airtight container. It will keep fresh at room temperature for about 3 days. For longer storage, pop it in the fridge for up to a week, or wrap it well and freeze for up to 3 months. When you’re ready to eat, just thaw at room temp or warm it up in the microwave for a few seconds. Pumpkin bread always tastes extra cozy when it’s a little warm!
Make-Ahead Tips
This recipe is perfect for busy mornings or unexpected guests because you can easily prepare the batter ahead. Mix everything up the night before, cover the bowl tightly, and refrigerate it. In the morning, just give it a gentle stir and pour the batter into your greased pans before baking. You’ll wake up to the wonderful smell of pumpkin and warm spices filling your home — trust me, it’s the best way to start your day.
Variations
Want to switch things up? Here are a few easy ways to customize this pumpkin bread and make it your own:
- Add 1 cup of chopped nuts like walnuts or pecans for extra crunch.
- Mix in a handful of chocolate chips or dried cranberries for a sweet surprise.
- Try swapping half the sugar for brown sugar for a richer, deeper flavor.
- Add a teaspoon of vanilla extract to boost the warmth and aroma.
- Use whole wheat flour for a healthier twist — just expect a slightly denser loaf.
Serving Suggestions
This pumpkin bread is so versatile! Serve it warm with a pat of butter or cream cheese for breakfast or snack time. It’s also fantastic toasted with a drizzle of honey or alongside a hot cup of coffee or tea. For a fun twist, turn slices into French toast or use it as the base for a pumpkin bread pudding dessert. The cozy spices pair perfectly with all your favorite fall flavors.
Recipe FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can! If you roast and puree your own pumpkin, just make sure it’s smooth and drained of extra moisture so the batter isn’t too wet. You’ll need about 1 3/4 cups of fresh pumpkin puree to substitute for one 15-ounce can.
Why oil instead of butter?
Oil keeps pumpkin bread moist and tender. Butter can make it a bit denser or drier, especially if overbaked. Plus, oil makes mixing easier since it blends well with wet ingredients.
Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that measures cup-for-cup. Just make sure it includes xanthan gum or a binder for best texture.
How do I know when the bread is done?
Carefully press the top; it should spring back lightly. You can also insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready!
A quick and easy one-bowl pumpkin bread made with canned pumpkin and oil, featuring warm fall spices. Moist texture and classic flavor that embodies cozy autumn baking.
- Total Time: 60 minutes
- Yield: 2 standard loaf pans or 4–5 mini loaves 1x
Ingredients
- 2 cups (400 g) sugar
- 1 cup (215 g) grapeseed oil or mild neutral oil (avocado or light olive oil)
- 4 eggs
- 15 to 16 ounces (454 g) canned pumpkin puree (not pie filling)
- 3/4 cup (177 g) water
- 3 cups (384 g) all-purpose flour
- 2 teaspoons (11 to 12 g) baking soda
- 1 to 1.5 teaspoons (5 to 7 g) kosher salt or fine sea salt (7 g preferred)
- 2 teaspoons (about 7 g) ground cinnamon
- 1/2 teaspoon freshly grated or ground nutmeg
- 1/2 teaspoon ground cloves (optional)
- 1/2 teaspoon ground allspice (optional)
Instructions
- Preheat oven to 350°F (177°C). Grease two standard 8.5 x 4.5-inch loaf pans or 4–5 mini loaf pans. Do not fill pans more than two-thirds full to allow rising.
- In a large bowl, whisk together sugar and oil until smooth. Add eggs one at a time, mixing well after each addition.
- Add canned pumpkin puree and water. Stir until completely smooth.
- Add flour, baking soda, salt, cinnamon, nutmeg, and optional cloves and allspice. Whisk gently just until combined; avoid overmixing.
- Pour batter evenly into prepared pans.
- Bake standard loaves for about 60 minutes, starting to check around 45 minutes. Bread is done when gently pressed and it springs back, or a toothpick inserted comes out clean or with few crumbs.
- For mini loaves, bake 35 to 45 minutes, checking after 30 minutes.
- Cool bread in pans for 15 to 20 minutes to set up, then transfer to a wire rack to cool completely before slicing.
Notes
Recommended loaf pans: USA Pan 8.5 x 4.5 inches, two pans needed., Canned pumpkin can be 15 or 16 ounces; use the whole can without measuring precisely., Batter can be made ahead, refrigerated overnight covered tightly, then baked the next morning for fresh bread., Storage: Wrap cooled bread tightly in plastic wrap or airtight container. Keeps 3 days at room temperature, up to 1 week refrigerated, or frozen for 3 months., Variations: Add 1 cup chopped nuts (walnuts or pecans), chocolate chips, or dried cranberries. Swap half sugar for brown sugar. Add 1 teaspoon vanilla extract. Use whole wheat flour for denser loaf., Serving suggestions: Serve warm with butter or cream cheese, toast with honey, accompany with coffee or tea, or use in pumpkin bread pudding., Fresh pumpkin substitute: About 1 3/4 cups pureed and drained fresh pumpkin equals one 15-ounce canned can., Oil preferred over butter for moisture and tender texture; butter may dry out or make bread denser if overbaked., Gluten-free option: Substitute all-purpose flour with a cup-for-cup gluten-free blend containing xanthan gum or binder.
- Prep Time: 15 minutes
- Cook Time: 45 to 60 minutes
- Category: Quick Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (varies depending on slice thickness)
- Calories: Approximately 310-350 calories per slice (estimate depending on slice size and ingredients)
- Fat: Approximately 12-16 grams per serving
- Carbohydrates: Approximately 50-60 grams per serving
- Protein: Approximately 4-6 grams per serving
