It wouldn’t truly be fall unless I posted a pumpkin bread recipe, right? I know you’ve all been waiting for it! And I’m happy to say.. it’s here! I introduce to you my easy one bowl pumpkin bread recipe! Insanely easy and insanely delicious. This is just the recipe you need to officially say it’s FALL!
Sounds kinda familiar, right? That’s because it’s based off of one of my most popular recipes, my one bowl banana bread. One bowl. Easy. Delicious. Need I say more? This pumpkin bread is out of this world moist (sorry if you hate that word!). Plus, it’s only got ONE BOWL. Meaning, less dishes, which I’m ALL about.
Take a second and pin this recipe to your Pinterest board. You do not want to lose it, and, sharing is caring, right? Your friends will thanks you. Okay, and maybe be a little jealous when you post your delicious creating in you Instagram stories.
I left this bread pretty simple. However, feel free to add in any sort of mix-ins your heart desires. Here are a few ideas:
- Chocolate chips (I love the mini ones)
- A swirl of nut butter
- Walnuts
- Chopped dates
- White chocolate chips
- Pumpkin seeds
I would HIGHLY recommend making a double batch and stashing one in the freezer. I think you’ll be a tad bit sad at how quickly this gets eaten. Having a backup in the freezer is fabulous to have on hand for pumpkin bread french toast or pumpkin bread ice cream sandwiches. Seriously amazing.
If you need some more pumpkin in your life (because, don’t we all?) You might want to give my five minute pumpkin pie oatmeal a try to this crockpot pumpkin turkey chili a go! The more pumpkin things you eat this time of year the merrier, right?
One Bowl Pumpkin Bread
Ingredients
- 6 tbsp butter
- 3/4 cup sugar
- 1 cup pumpkin
- 2 eggs
- 1/2 tsp vanilla
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Lightly spray a loaf pan with non-stick spray or coat with butter
- In a stand mixer or using a bowl and electric beaters cream butter and sugar
- Add in pumpkin, eggs and vanilla. Mix until well combined
- Next, add in remaining ingredients and continue mixing until uniform and there are no chunks
- Pour batter into the prepared loaf pan, bake for 50-55 minutes until a toothpick comes out clean
- Enjoy!
Notes
Store in an airtight container for 5-7 days
May sub whole wheat flour for all or half of the flour
Recipe had not been tested with gluten free or other flour alternatives
Get to the kitchen and whip up a batch (or two!) of this insanely easy one bowl pumpkin bread. Then, leave a comment with what you think! Did you add any fun mix-ins???
Happy eating!
XOXO
Colleen
Abigail says
Looks great! I was looking for a lower sugar pumpkin bread!
Colleen says
Glad you like it!
Deb Blecha says
I have been using coconut sugar for baking (and my coffee). It is not a sugar substitute, but it is low glycemic.
Silvana says
I love your recipes and will try them immediately. Thank you for showing me a new way to eat healthy while working out.
Colleen says
So glad you’re enjoying them Silvana!!! xoxo
Silvana says
I love your recipes and will try them immediately. Thank you for showing me a new way to eat healthy while working out.
Camilla says
I hope to try this recipe soon! Is the pumpkin grated when mixed in?
Colleen says
Can’t wait to hear how you like it! I used canned pureed pumpkin!
Lisa says
Can you substitute the pumpkin with zucchini?
Colleen says
Hey! I don’t think it would work the same since one is a puree and one isn’t!
Lisa says
Thanks for the response. I actually tried it and it worked! Even without squeezing out the zucchini. Great recipe for both.
Colleen says
Thanks for sharing that tip!
Clara says
This is a super delicious recipe! The bread came out super moist. Will definitely make again!!