Description
This Better Than Starbucks One-Bowl Pumpkin Bread is a moist, tender, and incredibly flavorful quick bread that’s perfect for fall. Made with pumpkin puree, warm spices, and a blend of sugars, this easy one-bowl recipe requires no mixer and delivers a delicious homemade treat that’s sure to become a family favorite.
Ingredients
Scale
Wet Ingredients
- 3 large eggs
- 1½ cups pumpkin puree
- ⅔ cup sunflower oil or any mild-flavored oil
- 1 cup sugar
- ½ cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 teaspoon honey (or maple syrup)
- ½ teaspoon sunflower oil or any mild-flavored oil (for topping)
Dry Ingredients
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups all-purpose flour
Toppings
- 3 tablespoons pepitas (pumpkin seeds)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease or line a loaf pan with parchment paper to prevent sticking.
- Combine wet ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, sunflower oil, sugar, light brown sugar, vanilla extract, and honey until smooth and well combined.
- Add dry ingredients: To the wet mixture, add the pumpkin pie spice, cinnamon, baking soda, baking powder, salt, and all-purpose flour. Stir gently using a spatula or wooden spoon just until everything is incorporated; be careful not to overmix to keep the bread tender and light.
- Prepare the batter for baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Drizzle the remaining ½ teaspoon of sunflower oil over the top and sprinkle the pepitas evenly to add texture and a lovely finish.
- Bake the pumpkin bread: Place the loaf pan in the preheated oven and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool and serve: Let the pumpkin bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing. This will help it set properly and enhance the texture.
Notes
- This recipe is a one-bowl, no-mixer approach making it simple and quick to prepare.
- For a nuttier flavor, pepitas can be toasted lightly before sprinkling on top.
- You can substitute maple syrup for honey if preferred for a vegan-friendly alternative.
- Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well.
- Try serving warm with a spread of butter or cream cheese for an extra indulgent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 311 kcal
- Sugar: 27 g
- Sodium: 257 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 41 mg
