Description

This Better Than Starbucks One-Bowl Pumpkin Bread is a moist, tender, and incredibly flavorful quick bread that’s easy to make with simple ingredients. Combining warm spices like cinnamon and pumpkin pie spice with pumpkin puree and a blend of sugars, this recipe yields a perfectly spiced loaf studded with crunchy pepitas. Made in one bowl with no mixer required, it’s a convenient and delicious fall treat or breakfast option that rivals popular coffee shop versions.

Ingredients

Scale

Wet Ingredients

3 large eggs
1½ cups pumpkin puree
⅔ cup sunflower oil or any mild-flavored oil
1 cup sugar
½ cup light brown sugar (packed)
2 teaspoons vanilla extract

Dry Ingredients

2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1½ cups all-purpose flour

Toppings

3 tablespoons pepitas (pumpkin seeds)
1 teaspoon honey (or maple syrup)
½ teaspoon sunflower oil or any mild-flavored oil

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Instructions

Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan lightly with butter or non-stick spray and optionally line with parchment paper for easy removal.
Mix the wet ingredients: In a large mixing bowl, whisk together the 3 large eggs, pumpkin puree, sunflower oil, granulated sugar, light brown sugar, and vanilla extract until smooth and well combined.
Add the dry spices and leavening agents: Into the wet mixture, add pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Stir to incorporate evenly throughout the batter.
Incorporate the flour: Gradually fold in the all-purpose flour, mixing just until the flour disappears and the batter is smooth. Avoid over-mixing to keep the bread tender.
Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
Prepare pepita topping: In a small bowl, combine pepitas, honey (or maple syrup), and ½ teaspoon sunflower oil. Toss to coat the seeds evenly.
Top the bread: Sprinkle the coated pepitas evenly over the batter in the loaf pan, gently pressing them into the surface.
Bake the bread: Bake in the preheated oven for about 55 minutes or until a toothpick inserted in the center comes out clean and the bread is golden brown on top.
Cool and slice: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Notes

This recipe is a one-bowl, no-mixer quick bread, making it simple and easy to prepare in under 15 minutes.
For a different flavor twist, try adding chopped nuts or chocolate chips.
Make sure not to overmix the batter to keep the bread moist and tender.
Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
Using canned pumpkin puree is acceptable, but avoid pumpkin pie filling which contains added sugars and spices.

Nutrition

Serving Size: 1 slice
Calories: 311 kcal
Sugar: 27 g
Sodium: 257 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 41 mg