Easy One-Bowl Moist Pumpkin Bread Recipe
This simple recipe delivers an incredibly moist pumpkin loaf packed with warm fall spices using a one-bowl method, making it perfect for busy cooks.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 1 loaf (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 ounce) can pure pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add the vegetable oil, eggs, pumpkin puree, and vanilla extract to the dry ingredients.
- Mix everything together with a whisk or spatula until just combined. Do not overmix the batter.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Slice and serve this moist pumpkin bread.
Notes
- For an extra moist loaf, check the bread at 55 minutes and cover the top loosely with foil if it is browning too quickly.
- You can substitute the vegetable oil with melted coconut oil for a slight flavor change.
- Add 1/2 cup of chopped pecans or chocolate chips to the batter before baking for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 55