There’s something undeniably comforting about the aroma of pumpkin bread wafting through the house, isn’t there? It’s a scent that instantly evokes cozy fall mornings, crisp leaves underfoot, and the warmth of home. As I prepare this One-Bowl Pumpkin Bread, I’m transported back to the small kitchen of my childhood home, where every autumn, my mother would bake her famous pumpkin bread, filling our home with its sweet, spicy fragrance.
I remember one particular October afternoon when my friends and I were busy gathering leaves for a school project. The sun was just starting to dip below the horizon, painting the sky in hues of orange and gold. My mom, always the warm hostess, invited us in for a snack. The minute we stepped into the kitchen, the tantalizing aroma of pumpkin bread greeted us like an old friend. She handed us warm slices, each bite perfectly spiced and moist, with a delightful crunch from the pepitas on top. It was one of those simple, perfect moments that made childhood so special.
This recipe for One-Bowl Pumpkin Bread is a tribute to those cherished memories. It’s incredibly easy to whip up, requiring just one bowl—a true testament to simplicity and convenience, just like my mom’s recipe. You’ll mix together pumpkin puree, eggs, and a blend of sugars before adding a touch of vanilla and the warm spices that define autumn. The pumpkin pie spice and cinnamon infuse the bread with a comforting aroma that will fill your kitchen with the same nostalgic charm.
To make this recipe even more special, a topping of pepitas, honey, and a touch of oil adds a delightful crunch and a hint of sweetness. The result is a pumpkin bread that’s tender and flavorful, perfect for a cozy breakfast or a delightful afternoon treat.
Every bite of this pumpkin bread is a reminder of the simple joys of fall and the special moments shared with loved ones. I hope this recipe brings as much warmth and happiness to your home as it has to mine.
Preparing One-Bowl Pumpkin Bread
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Ingredients
- 1½ cups pumpkin puree
- 3 large eggs
- ⅔ cup sunflower oil or any mild-flavored oil
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground pumpkin pie spice
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups all-purpose flour
- 3 tablespoons pepitas (pumpkin seeds), optional
- 1 teaspoon honey or maple syrup
- ½ teaspoon sunflower oil or any mild-flavored oil
Directions
- Preheat your oven to 350°F (175°C). Lightly coat a 9×5-inch loaf pan with baking spray and set aside. Also, line a baking sheet with foil for easy cleanup.
- In a medium bowl, beat the eggs until well mixed. Stir in the pumpkin puree until smooth.
- Add the sunflower oil, granulated sugar, brown sugar, and vanilla extract. Mix until the ingredients are fully combined.
- Incorporate the pumpkin pie spice, cinnamon, salt, baking powder, and baking soda into the pumpkin mixture. Stir until evenly mixed.
- Slowly add the flour, mixing just until no large flour pockets remain.
- For the topping, combine pepitas, honey, and oil in a small bowl. If the honey is too thick, microwave for 10-15 seconds to make it easier to mix. Set aside.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the pepita mixture evenly on top. Place the loaf pan on the foil-lined baking sheet.
- Bake for 55-65 minutes. If the top starts to brown too quickly, cover it loosely with foil. Continue baking until a toothpick inserted in the center comes out clean, or the internal temperature reaches 195-205°F (90-96°C).
- Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Storing Suggestion
Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Cooking Tips
To add a touch of extra flavor, consider incorporating chopped nuts or dried fruit into the batter. Adjust the sweetness by reducing the sugar if you prefer a less sweet bread.
Serving Suggestions
This pumpkin bread is perfect for breakfast or as a snack. Enjoy it with a cup of coffee or tea. For an extra treat, spread with a bit of cream cheese or butter.
Ingredient Substitutions
You can use vegetable oil or canola oil in place of sunflower oil. Maple syrup can be used instead of honey if preferred. If you don’t have pumpkin pie spice, substitute with a mix of nutmeg, cloves, and allspice.
Seasonal Variations
In the fall, add chopped apples or cranberries for a seasonal twist. In the spring, try incorporating lemon zest for a lighter flavor.
Allergen Information
This recipe contains eggs and can be made nut-free by omitting any nut toppings. For a dairy-free version, ensure the oil and toppings used are free from dairy.
FAQ:
How long does pumpkin bread stay fresh?
When stored in an airtight container at room temperature, pumpkin bread stays fresh for up to 3 days. For longer storage, freeze it for up to 3 months.
Can I use canned pumpkin instead of fresh pumpkin puree?
Yes, canned pumpkin puree works well in this recipe. Just make sure it’s pure pumpkin without added spices or sugars.
Can I substitute the pepitas with something else?
Absolutely! You can replace pepitas with chopped nuts like walnuts or pecans, or omit them entirely if you prefer.
What should I do if the top of the bread is browning too quickly?
If the top of the bread is browning too fast, cover it loosely with aluminum foil and continue baking until the center is cooked through.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. Consider using a mix of whole wheat and all-purpose flour for a lighter result.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, use a gluten-free all-purpose flour blend. Ensure that all other ingredients are gluten-free as well.
One-Bowl Pumpkin Bread
Ingredients
- 1½ cups pumpkin puree
- 3 large eggs
- ⅔ cup sunflower oil or any mild-flavored oil
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground pumpkin pie spice
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups all-purpose flour
- 3 tablespoons pepitas pumpkin seeds optional
- 1 teaspoon honey or maple syrup
- ½ teaspoon sunflower oil or any mild-flavored oil
Instructions
- Preheat your oven to 350°F. Prepare a 9x5-inch loaf pan by spraying it with baking spray and set it aside. Also, line a baking sheet with foil and set aside.
- In a medium-sized bowl, crack the eggs and whisk them thoroughly. Add the pumpkin puree and continue whisking until the mixture is smooth.
- Pour in the oil, granulated sugar, brown sugar, and vanilla extract, then mix until everything is well blended and smooth.
- Sprinkle in the pumpkin pie spice, cinnamon, salt, baking powder, and baking soda over the pumpkin mixture. Stir until all ingredients are fully incorporated.
- Gradually add the flour, stirring just until it disappears into the batter with no large lumps remaining.
- For the topping, mix together the pepitas, honey, and oil. If needed, microwave the mixture for 10-15 seconds to thin out the honey, making it easier to combine. Set aside.
- Transfer the batter to the prepared loaf pan, smoothing the top. Scatter the pepita mixture evenly over the surface. Place the loaf pan on the lined baking sheet.
- Bake for about 55-65 minutes. Check the bread after 40-45 minutes; if the top browns too quickly, gently cover it with foil. Continue baking until a toothpick inserted in the center comes out clean, or the internal temperature reaches 195-205°F.
- Once baked, let the bread cool in the pan for 20 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and enjoying your delicious pumpkin bread!
