Name: Moist Pumpkin Bread for Fall: Easy One-Bowl Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ¾ cup all-purpose flour, 220 g; 1 tsp baking soda; ½ tsp baking powder; ¾ tsp salt; 2 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp ground cloves; 1 cup pumpkin purée, 245 g, plain, not pie filling; 2 egg, room temperature; ½ cup vegetable oil, 120 ml; ¾ cup white sugar, 150 g; ½ cup brown sugar, 100 g, packed; ¼ cup milk, 60 ml; 1 tsp vanilla extract; 2 tbsp pumpkin seeds, optional, for the top

American Autumn Vegetarian 1 h 15 min 12 servings250 Calories

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Pumpkin bread is the quick bread that tastes like October: a tender, moist loaf scented with cinnamon, ginger and nutmeg. It is a “quick bread,” which simply means it is raised with baking soda and baking powder instead of yeast, so there is no kneading and no rising time. You stir everything in one bowl, pour it into a loaf pan and bake. With Halloween days away and Thanksgiving approaching, it is the loaf people bake for breakfast, lunchboxes, bake sales and holiday tables, and it makes a great homemade gift.

Why this loaf works

Pumpkin purée adds moisture and a gentle, earthy sweetness, while oil (rather than butter) keeps the crumb soft for days. A small splash of milk loosens the batter, and a mix of white and brown sugar gives both sweetness and a slight caramel note. The result is a loaf that stays moist even on day three.

Pumpkin purée: what to buy

Use plain pumpkin purée, labelled “100% pumpkin” (in the UK and Europe, look for pumpkin purée or make your own). Do not use pumpkin pie filling, which already contains sugar and spices and will change the recipe. To make your own, roast a sugar or pie pumpkin (or butternut squash, which works beautifully), scoop out the flesh, blend until smooth and let it drain in a sieve for 15 minutes so the loaf is not wet.

Tips for the best texture

Do not overmix. Stir the wet and dry ingredients only until the flour disappears. Over-stirring develops gluten and makes the bread tough and tunnelled.
Measure flour carefully. Spoon it into the cup and level it, or weigh it. Packed flour gives a dry loaf.
Use room-temperature eggs so the batter mixes evenly.
Check at 50 minutes. Ovens vary. A toothpick in the centre should come out with a few moist crumbs, not wet batter. If the top browns too fast, tent it loosely with foil.
Cool before slicing. Let the loaf rest 10 minutes in the pan and at least 30 minutes on a rack. The crumb sets as it cools and slices cleanly.

Easy variations

Chocolate chip: fold in 1/2 cup (90 g) of chips for a kid-friendly loaf.
Crunchy top: sprinkle pumpkin seeds (pepitas) and a spoonful of coarse sugar before baking.
Nutty: add 1/2 cup chopped walnuts or pecans.
Muffins: divide the batter into a lined 12-cup tin and bake 20 to 24 minutes.
Persian-inspired: replace the cloves with 1/2 teaspoon ground cardamom and top with chopped pistachios. A pinch of saffron dissolved in the milk adds a golden colour.

Serving ideas

Serve warm with butter, or spread cream cheese or whipped honey butter on a slice. For a Halloween breakfast, bake it the day before and serve with hot apple cider. For Thanksgiving, make two loaves ahead and put one on the brunch table while the turkey roasts.

Storage and freezing

Wrap the cooled loaf tightly and keep it at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, slice it, separate the slices with parchment and freeze in a bag for up to 3 months. Thaw slices on the counter or toast them straight from the freezer.

Note: this loaf contains wheat, eggs and milk. Check labels if you are baking for someone with an allergy, and swap the milk for any plant milk if you need it dairy-free.