Moist Pumpkin Bread (Easy One Bowl Recipe)

The first chilly morning of fall is always pumpkin bread day in my kitchen. There is nothing cozier than the smell of pumpkin, cinnamon and nutmeg filling the house while the rain taps on the window. This pumpkin bread is incredibly moist, perfectly spiced and has a tender crumb with a slightly crackly top. It is made in one bowl with no mixer, and a thick slice with butter and a cup of coffee is my favorite fall breakfast.

Quick answer: To make pumpkin bread, whisk 1 can (15 oz / 425g) of pumpkin purée with 2 eggs, ½ cup (120 ml) of oil, 1 cup (200g) of brown sugar, ½ cup (100g) of white sugar and ⅓ cup (80 ml) of milk. Stir in 1¾ cups (220g) of flour, 1 tsp of baking soda, ½ tsp of salt and 2 tsp of pumpkin pie spice. Pour into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 55 to 65 minutes.

The recipe makes one big loaf of about 10 slices, and it tastes even better the next day.

Why You Will Love This Pumpkin Bread

• It is so moist. Oil, pumpkin and brown sugar keep it soft for days. No dry, crumbly slices here.
• It is perfectly spiced. Warm cinnamon, nutmeg, ginger and cloves, but not so strong that you lose the pumpkin flavor.
• One bowl, no mixer. Just a whisk and a spatula.
• It uses one full can of pumpkin. No half cans left in the fridge going moldy.
• It freezes well. Bake two loaves and save one for later.

Ingredients

This makes one 9×5 inch (23×13 cm) loaf, about 10 slices.

Wet ingredients

• 1 can (15 oz / 425g) pure pumpkin purée (not pumpkin pie filling)
• 2 large eggs, at room temperature
• ½ cup (120 ml) vegetable, canola or melted coconut oil
• 1 cup (200g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• ⅓ cup (80 ml) milk or orange juice
• 1 tsp vanilla extract

Dry ingredients

• 1¾ cups (220g) all purpose flour (plain flour)
• 1 tsp baking soda (bicarbonate of soda)
• ½ tsp salt
• 2 tsp pumpkin pie spice (or see the homemade blend below)

Optional topping

• 2 tbsp raw pumpkin seeds (pepitas) and 1 tbsp coarse sugar

Homemade pumpkin spice: If you cannot find pumpkin pie spice (it is less common in the UK), mix 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg and ¼ tsp ground cloves or allspice.

A few notes on the ingredients

Pumpkin purée: Use plain canned pumpkin, not pie filling, which already has sugar and spices. In the UK, canned pumpkin is sold in larger supermarkets and online. You can also roast and blend your own butternut squash or pumpkin, but drain it in a sieve for 30 minutes first because homemade purée is wetter.

Oil: Oil makes pumpkin bread moister than butter does, and it stays soft even straight from the fridge.

Brown sugar: It adds a caramel flavor and extra moisture. You can use all brown sugar if you like.

Milk or orange juice: Orange juice gives a lovely bright flavor that goes so well with the warm spices.

How to Make Pumpkin Bread (Step by Step)

Heat the oven and prep the pan. Heat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with a strip of baking paper so you can lift the loaf out easily.

Mix the wet ingredients. In a large bowl, whisk the pumpkin, eggs, oil, both sugars, milk and vanilla until smooth and glossy, about 1 minute.

Add the leavening and spices. Sprinkle the baking soda, salt and pumpkin spice over the wet mixture and whisk them in well. This spreads them evenly without a second bowl.

Fold in the flour. Add the flour and fold gently with a spatula just until no dry streaks remain. The batter will be thick.

Fill the pan. Pour the batter into the pan and smooth the top. Sprinkle with pumpkin seeds and coarse sugar for a crunchy, bakery style top.

Bake. Bake for 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too fast, cover loosely with foil after 40 minutes.

Cool. Let it cool in the pan for 15 minutes, then lift it onto a wire rack. Wait at least 1 hour before slicing so it sets properly.

6 Easy Pumpkin Bread Variations

Fold any of these into the batter right after the flour:

• Chocolate chip pumpkin bread. Add 1 cup (175g) of chocolate chips. Pumpkin and chocolate are a dream together.
• Cream cheese swirl. Beat 4 oz (115g) of soft cream cheese with 3 tbsp sugar and 1 egg yolk. Pour half the batter in the pan, spoon on the cream cheese, add the rest of the batter and swirl with a knife.
• Streusel topped. Mix ⅓ cup (40g) flour, ⅓ cup (65g) brown sugar, ½ tsp cinnamon and 3 tbsp cold butter until crumbly. Sprinkle over the batter before baking.
• Walnut or pecan. Fold in ¾ cup (90g) chopped toasted nuts.
• Pumpkin bread muffins. Divide the batter into 14 lined muffin cups and bake for 20 to 25 minutes.
• Maple glazed. Whisk ¾ cup (90g) powdered sugar (icing sugar) with 2 tbsp maple syrup and 1 tbsp milk. Drizzle over the cooled loaf.

Pumpkin Bread vs Banana Bread

People often ask me which one I like better, and honestly it depends on the season. Pumpkin bread is warmer and more spiced, with a softer, almost cake-like crumb. Banana bread is sweeter and fruitier with a denser texture. If you love one, you will probably love the other, so try my banana bread recipe when you have spotty bananas to use up.

My Tips for the Best Pumpkin Bread

• Measure flour carefully. Spoon it into your cup and level it off. Too much flour is the number one cause of dry pumpkin bread.
• Do not overmix. Stir just until the flour disappears for a tender crumb.
• Use fresh spices. Ground spices lose flavor after about a year. If yours smell faint, it is time for new ones.
• Bake on the middle rack. It helps the loaf bake evenly without burning the bottom.
• Be patient. Slicing warm pumpkin bread makes the middle look gummy. Let it cool fully.

Common Mistakes

• Using pumpkin pie filling. It has added sugar and spices, so the bread will be too sweet and oddly spiced.
• Underbaking. Pumpkin bread is very moist, so the center can stay wet. Always do the toothpick test in the very middle.
• Using a small pan. An 8×4 inch pan can overflow with this much batter. Use a 9×5 inch pan or make muffins with the extra.
• Old baking soda. If your loaf did not rise, your baking soda may be past its best.

How to Store Pumpkin Bread?

Counter: Wrap the cooled loaf in plastic wrap (cling film) or keep it in an airtight container for up to 3 days.

Fridge: Up to 1 week. It stays moist thanks to the oil.

Freezer: Wrap the whole loaf or single slices in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature or toast slices straight from frozen.

How to Serve Pumpkin Bread?

• Warm, with salted butter or cream cheese
• Toasted in a pan with butter until the edges caramelize
• With a cozy pumpkin spice latte, or an iced coffee recipe on warmer fall days
• As part of a fall brunch next to a cinnamon coffee cake

Pumpkin Bread FAQs

Why is my pumpkin bread dense?

Dense pumpkin bread usually comes from too much flour, overmixing, or old baking soda. Spoon and level your flour and stir only until combined.

Can I use fresh pumpkin?

Yes. Roast pumpkin or butternut squash until soft, blend it smooth, then drain it in a sieve for 30 minutes. Use 1¾ cups (425g).

How do I know when pumpkin bread is done?

A toothpick in the very center should come out clean or with a few moist crumbs, and the top should spring back when lightly pressed. The inside should reach about 200°F (93°C).

Can I make pumpkin bread with less sugar?

Yes. You can cut the total sugar to 1 cup (200g). The bread will be a little less moist and less sweet but still good.

Can I make it dairy free?

Yes. Use orange juice or a plant milk instead of milk. The oil keeps everything else dairy free.

Can I double the recipe?

Yes. Double everything and bake in two loaf pans. One can go straight into the freezer.

Final Thoughts

This pumpkin bread is the taste of fall in one easy loaf. It is moist, cozy and so simple to make that you might find yourself baking it every week once the leaves start turning. Make a loaf this weekend, and do not forget to try the cream cheese swirl.