This is my mother’s recipe for pumpkin bread (or pumpkin loaf). Using canned pumpkin, it comes together in one bowl in minutes and is nicely spiced and full of fall flavors.

A cross-section of a loaf of mini pumpkin 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 pumpkin quick bread recipe 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.

PS: The Best Banana Bread

PPS: The Best Zucchini Bread (Award Winning 🎉🎉🎉)

What Spices are Good in Pumpkin Bread?

For simplicity, I use cinnamon and nutmeg in the recipe below. These are the classic “pumpkin pie” spices:

  • cinnamon
  • nutmeg
  • cloves
  • allspice
  • ginger

Any of the above “warm” spices would complement the pumpkin flavor in the recipe below.

How to Make One-Bowl Pumpkin Bread

Here’s the play-by-play:

Gather your ingredients:

Ingredients to make one-bowl pumpkin bread on a countertop.

Add them to a mixing bowl as directed in the recipe below. A one-bowl job!

A bowl with a whisk and all of the ingredients for pumpkin bread inside.

Transfer batter to two standard loaf pans or …

Two loaf pans filled with pumpkin bread batter.

… five mini loaf pans:

Five mini loaf pans filled with pumpkin bread batter.

Bake for about an hour for standard loaf pans:

Just baked pumpkin bread.
Just-baked pumpkin bread on a board.

Bake for 35-45 minutes for mini loaf pans:

Three mini loaf pans filled with just-baked pumpkin bread.

This pumpkin bread makes a great gift!

A mini loaf of pumpkin bread baked in a disposable loaf pan.
Five just-baked mini loaf pans.
Sliced pumpkin bread on a board.
Sliced pumpkin bread on a board.
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Perfectly Moist Pumpkin Bread

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Description

This is my mother’s recipe for pumpkin bread (or pumpkin loaf). Using canned pumpkin, it comes together in one bowl in minutes and is nicely spiced and full of fall flavors.

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.

Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too.

Canned Pumpkin: Some cans are 15 ounces; others are 16 ounces. It doesn’t matter – use the full can of whichever you purchase. 

Ingredients

  • 2 cups (400 g) sugar
  • 1 cup (215 g) grapeseed oil, neutral oil, or olive oil (I always use extra-virgin olive oil now)
  • 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 (11 to 12 grams) baking soda
  • 1 to 1.5 teaspoon (5 to 7 grams) fine sea salt or kosher salt … I use 1.5 teaspoons salt now
  • 2 teaspoons (5 to 6 grams) cinnamon
  • 1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated
  • 1/2 teaspoon cloves (optional… I never use)
  • 1/2 teaspoon allspice (optional… I never use)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American