Easy One-Bowl Pumpkin Bread
User Reviews
5
Easy One-Bowl Pumpkin Bread
Description
Easy One-Bowl Pumpkin Bread brings together canned pumpkin and a blend of warm spices including cinnamon, nutmeg, cloves, allspice, and ginger, creating a flavorful and moist quick bread. The recipe relies on common pantry ingredients: sugar, vegetable oil, eggs, and vanilla extract, blended gently with flour and leavened by baking soda. Baking in a greased loaf pan at 350°F, the bread develops a tender crumb and aromatic crust. It should be baked until a toothpick inserted in the center is clean, with baking time adjusted depending on pan type.
The blend of spices allows for a softly spiced loaf with options to increase cinnamon or cloves for more intensity. This bread is suitable for autumn mornings or as a comforting afternoon treat. Once cooled, it slices easily and can be enjoyed plain or with butter.
The recipe notes highlight important tips: use 100% pure canned pumpkin (not pumpkin pie filling), avoid over-mixing to prevent a dense loaf, and watch baking time carefully—darker metal pans bake faster than glass or ceramic. Tent the loaf with foil if the top darkens too much during the final minutes of baking. Following these precautions ensures a moist, evenly baked pumpkin bread.
Ingredients
- 1 ½ cups sugar
- ½ cup vegetable oil
- 2 egg large
- 1 cup pumpkin not the entire can of pumpkin, canned
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups all-purpose flour
- ¾ teaspoon cinnamon (or increase to 1 teaspoon for a "spicier" loaf)
- ½ teaspoon nutmeg
- ¼ teaspoon cloves (or increase to ½ teaspoon for a "spicier" loaf)
- ¼ teaspoon allspice
- ¼ teaspoon ginger
Instructions
- Preheat oven to 350°F. Grease and flour an 8 x 4-inch loaf pan. Set aside.
- In a large bowl, whisk together sugar, oil, and eggs. Add pumpkin and vanilla; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
- Stir in flour, cinnamon, nutmeg, allspice, cloves, and ginger; be careful not to over-mix.
- Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
- Remove the bread from the pan and cool on a wire rack before slicing and serving.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added sweeteners and spices.
- Avoid over-mixing the batter; combine ingredients just until blended to keep the bread moist and tender.
- Adjust baking time based on loaf pan material: dark metal pans take less time, while glass or ceramic pans need longer.
- If the bread's surface darkens before fully baked, tent it with foil for the last 15-20 minutes to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf (about 10-12 slices)
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1slice (1/12 of the loaf) | |
| Calories | 182kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 249mg | 10% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 3218IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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