My Mother’s One-Bowl Pumpkin Bread
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This is truly the best pumpkin bread. Made with oil as opposed to butter, it comes together in one bowl in minutes, and it stays moist for days. Adults and children alike love this bread.
Everyone and their mother has a recipe for pumpkin bread. This happens to be my mother’s recipe — not sure where it originates beyond her — and it is incredibly delicious. Made with oil as opposed to butter, the batter comes together in minutes, and the texture of the finished bread is especially moist. If you don’t have a recipe for pumpkin quick bread up your sleeve, this one is a winner.
What’s more? It’s a one-bowl job. No need to pull out the stand mixer for this one either. Grab a bowl and whisk, and you’re off!
Make it Ahead
I like to mix my batter at night, pour it into greased pans in the morning, then send the pans off to the oven. There is nothing like the smell of cinnamon-spiced pumpkin bread baking away on a fall (or winter!) morning.
Give it Away
If you have mini loaf pans, this quick bread makes an excellent gift. Mini loaf pans can be purchased here. Mini disposable loaf pans can be purchased here, too. These are great to use for quick breads year-round, but they are especially great to have on hand around the winter holidays.
PPS: The Best Zucchini Bread (Award Winning 🎉🎉🎉)
How to Make One-Bowl Pumpkin Bread
Here’s the play-by-play:
Gather your ingredients:
Add them to a mixing bowl as directed in the recipe below. A one-bowl job!
Transfer batter to two standard loaf pans or …
… five mini loaf pans:
Bake for about an hour for standard loaf pans:
Bake for 35-45 minutes for mini loaf pans:
This pumpkin bread makes a great gift!Print
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Canned Pumpkin: Some cans are 15 ounces; others are 16 ounces. It doesn’t matter – use the full can of whichever you purchase.
- 2 cups (424 g) sugar
- 1 cup (215 g) vegetable or canola oil or other neutral oil
- 4 eggs
- 15 to 16 ounces (454 g) canned pumpkin (not pie filling), see notes above
- 3/4 cup (177 g) water
- 3 cups (384 g) flour
- 2 teaspoons baking soda
- 1 teaspoon (5 grams) salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (or less)
- 1/2 teaspoon cloves (optional… I never use)
- 1/2 teaspoon allspice (optional… I never use)
- Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
- Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
- Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.
- Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
- Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving.
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Keywords: pumpkin, bread, fall, baking, gifts