One-Bowl Pumpkin Spice Bread

This pumpkin spice bread comes together in one bowl and fills the kitchen with the coziest cinnamon, nutmeg, and clove aroma. It bakes up tall and tender, with a crackly sugar top that makes every slice feel special.

You don’t need a mixer, just a whisk and a little patience while the oven does its work. It stays moist for days and tastes even better the next morning with coffee.

Why This Pumpkin Bread Stays on Repeat

The crumb is soft and springy without being heavy, thanks to a full cup of pumpkin and just the right amount of oil. It’s moist enough to stand on its own but sturdy enough to toast.

The spice blend is balanced so you taste the pumpkin, not just cinnamon. I’ve made this loaf more times than I can count, and it never lasts long.

Ingredients

• 1 3/4 cups all-purpose flour: spooned and leveled, not scooped
• 1 teaspoon baking soda: fresh for a good rise
• 1/2 teaspoon salt: fine sea salt or table salt
• 1 1/2 teaspoons cinnamon: the warm backbone
• 1/2 teaspoon nutmeg: freshly grated if you have it
• 1/4 teaspoon cloves: just enough to deepen the spice
• 1/4 teaspoon ginger: a little zip
• 3/4 cup granulated sugar: keeps the crumb tender
• 1/2 cup vegetable oil: neutral oil like canola or avocado
• 2 large eggs: at room temperature for the smoothest batter
• 1 cup pumpkin puree: canned, not pumpkin pie filling
• 1 teaspoon vanilla extract: rounds out the sweetness
• 1 tablespoon coarse sugar: optional, for a crunchy top

Variations / Substitutions

• Pumpkin pie spice: swap the individual spices for 2 1/2 teaspoons pumpkin pie spice. The flavor will be a bit more rounded.
• Chocolate chips: fold in 1/2 cup dark chocolate chips after the dry ingredients for a dessert-style loaf.
• Gluten-free: use a 1:1 gluten-free flour blend. The crumb will be slightly denser but still tender.
• Dairy-free: this loaf is naturally dairy-free as written. Just skip the butter when serving.

If you’re looking for a similar cozy bake that uses up overripe bananas, my Pumpkin Banana Muffins are a great choice.

How to Make Pumpkin Spice Bread

Step 1: Whisk the Wet Ingredients

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the 3/4 cup sugar and 1/2 cup vegetable oil until smooth. Add the 2 eggs, 1 cup pumpkin puree, and 1 teaspoon vanilla, and whisk until the mixture looks velvety and no streaks of egg remain.

The batter at this stage will be thick and glossy, with a deep orange color. It should smell faintly sweet, and the oil will coat everything evenly.

Step 2: Stir in the Dry Ingredients

Sprinkle the 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger right on top of the wet mixture. Use a rubber spatula to gently fold everything together until you no longer see dry flour. Stop as soon as the batter comes together.

A few small lumps are fine. Overmixing will make the bread tough, so just a few turns of the spatula is all you need.

Step 3: Fill the Pan and Top

Pour the batter into the prepared loaf pan and smooth the top with your spatula. If you’re using the coarse sugar, sprinkle the 1 tablespoon evenly over the surface now.

The batter will be thick and hold its shape. The sugar will melt slightly as it bakes, forming a delicate, crunchy crust that crackles when you slice it.

Step 4: Turn Out and Slice the Bread

Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top will rise into a rounded dome and turn a deep golden brown.

Let the bread cool in the pan on a wire rack for 10 minutes. Run a knife around the edges, then turn the loaf out onto the rack to cool completely. Slice when fully cool for the cleanest cuts. The crumb will be tender and fragrant, and the sugar top will glisten in the light.

Tips for the Best Pumpkin Bread

• Canned pumpkin puree is key here. Pumpkin pie filling has added sugar and spices, which can throw off the balance.
• For deeper pumpkin flavor, blot the pumpkin puree with a paper towel to remove a little moisture. This concentrates the taste without drying out the loaf.
• Room temperature eggs blend in more smoothly than cold ones, so pull them out 30 minutes before you start.
• The sugar topping is optional, but it adds a satisfying crunch that contrasts beautifully with the soft crumb.
• This recipe also makes great muffins. Fill liners 3/4 full and bake at 350°F for 18 to 22 minutes.

Bake times by pan size:

Keeping Pumpkin Bread Fresh

• Room temperature: Wrap the cooled loaf tightly in plastic and store on the counter for up to 3 days. It stays moist the whole time.
• Refrigerate: In warm or humid kitchens, keep it in the fridge for up to a week. The texture firms up a little, but a quick toast brings it right back.
• Freeze: Wrap slices or the whole loaf tightly in plastic then foil, and freeze for up to 3 months. Thaw at room temperature.
• Reheating: Pop a slice in the toaster oven until lightly crisped, or microwave for about 15 seconds to soften it.

What to Serve With Pumpkin Spice Bread

A thick swipe of salted butter is the simplest and best pairing. The salt cuts through the spice and makes the pumpkin taste brighter. For a morning treat, dunk warm slices in a creamy latte or spiced apple cider. A schmear of cream cheese with a drizzle of honey turns it into an easy afternoon snack.

Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned?

Yes, but the loaf will be slightly denser. Drain the puree in a fine-mesh sieve for 30 minutes to remove excess water before using.

How do I make this loaf vegan?

Replace each egg with a flax egg (1 tablespoon ground flax plus 3 tablespoons water, rested for 5 minutes). The texture will be a little coarser but still good.

Can I reduce the sugar?

You can drop it to 1/2 cup if you prefer a less sweet loaf. The crumb will be a touch less tender, so eat it within a day or two.

Why did my bread sink in the middle?

That usually means the batter was overmixed or the oven temperature was too low. Stir just until combined and check your oven with a thermometer if it happens often.

Pumpkin Spice Bread Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Calories: 248

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar (optional)

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk sugar, oil, eggs, pumpkin, and vanilla in a large bowl until smooth.
2. Sprinkle flour, baking soda, salt, and spices over the wet mixture. Fold with a spatula just until no dry streaks remain.
3. Pour batter into the pan, smooth the top, and sprinkle with coarse sugar if using.
4. Bake 55-65 minutes until a toothpick comes out clean. Cool 10 minutes in pan, then turn out onto a rack and cool completely before slicing.

Notes

If you only have pumpkin pie spice on hand, use 2 1/2 teaspoons in place of the individual spices. For the most tender crumb, measure the flour by spooning it into the cup and leveling it off rather than scooping.