Bread Breakfast Brunch Cake Dessert Fall Pumpkin Thanksgiving

Easy One Bowl Pumpkin Bread




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Easy One Bowl Pumpkin Bread ~ because that first craving for pumpkin is powerful. I clocked the prep for this delicious golden from-the-pantry quick bread at 15 minutes!  

stacked slices of easy one bowl pumpkin bread

This classic pumpkin bread is everything you want when the urge for fall baking strikes ~ it’s easy, one-bowl, moist, simple, and delicious.  It’s got a cozy, comforting texture and that soft, golden pumpkin-y glow that I just love this time of year.  The recipe can be easily doubled if you want an extra loaf to bring into work or pack into lunchboxes.

This pumpkin bread goes light on the spice…

The original recipe used nutmeg as the only spice. I liked the idea, because other spices like cinnamon and cloves can easily overpower, or you can end up with a very generic “pumpkin spice” sort of flavor.  But, I couldn’t quite leave well enough alone, so I paired the nutmeg with a bit of ginger and a bit of cardamom. It’s a really nice, subtle blend that sets this loaf apart from the typical pumpkin bread.

a loaf of one bowl pumpkin bread just out of the oven

Make this classic pumpkin bread your own ~

The recipe makes a simple, golden pumpkin bread from ingredients you undoubtedly already have in your pantry (canned pumpkin is absolutely a pantry staple ;)   Think of it as a blank canvas ready for your creativity!

  • Add your favorite chopped nuts. Pecans and walnuts are traditional, but why not try hazelnuts or pistachios?
  • Chocolate chips are a no brainer.  I’m partial to dark chocolate.
  • Dried fruit works so well in quick breads…try cranberries, or figs.
  • Lay down a layer of green pepitas over the top of the batter before baking for a crunchy accent. 
  • Glaze the cooled bread with a simple confectioner’s sugar glaze.  Create the glaze with milk or cream for a plain glaze.  You can spice it with cinnamon or pumpkin spice if you like. You can also use maple syrup, orange juice, or any other liquid to create a flavored glaze.
  • Drizzle the cooled cake with melted chocolate.

a loaf of one bowl pumpkin bread, sliced, on a cooling rack

Buttermilk is a key ingredient in this recipe

It keeps this pumpkin loaf extra tender and soft.  Buttermilk, like yogurt or sour cream, is acidic.  The acid actually helps to tenderize the gluten in baked goods like this quick bread.  The buttermilk also helps the baking soda in the recipe do its job and rise the bread to make it light and fluffy.

sliced pumpkin bread, on a cooling rack

No buttermilk in the fridge?  Make your own ~

  • Start with a cup of milk (or half and half, or even cream!)
  • Add a tablespoon of lemon juice or white vinegar to the milk and stir.
  • Let sit on the counter for 15 minutes and then use as directed in your recipe.

one bowl pumpkin bread, sliced

Enjoy your pumpkin bread grilled, New England style

If you’ve ever lived in New England you’ll know that they enjoy their muffins split, buttered, and grilled.  You can give this pumpkin bread the same treatment and it’s amazing!

Other ways to enjoy pumpkin bread

  • Turn this simple breakfast loaf into an unexpected fall dessert, I think it would be fantastic grilled and served with a scoop of vanilla bean ice cream.  
  • Serve drizzled with Salted Maple Caramel Sauce.

tvfgi recommends: the perfect loaf pan

Loaf pans can be surprisingly tricky to work with because they come in all kinds of sizes and most recipes aren’t specific about the dimensions.  This is the classic 1 1/4 pound, 9×5 loaf pan that is your best bet for most recipes.  USA pans are my favorite because they’re sturdy, and made here in the US.  

I recommend having at least 2 loaf pans in your collection because some recipes are formulated for 2 loaves.

pumpkin recipes image


Reader Rave ~

“Indeed the Buttermilk MADE the recipe! It’s the VERY BEST Pumpkin Bread I’ve ever made!!!!  It’s a keeper–for SURE!”  ~ Meg


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4.59 from 17 votes

Easy Buttermilk Pumpkin Bread

Easy One Bowl Pumpkin Bread because that first craving for pumpkin is powerful ~ I clocked this delicious quick bread at 15 minutes!  
Course quick bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Yield 8 slices

Equipment

  • 9x5 loaf pan

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin, about 1/2 can
  • 1/3 cup buttermilk
  • 1/2 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cardamom

Instructions

  • Preheat oven to 350F and butter a 9 inch loaf pan. Line the pan with parchment paper if you'd like for easier removal.
  • Whisk together the oil, sugar, eggs, pumpkin, buttermilk and vanilla extract until smooth.
  • Add the flour, baking powder, baking soda, salt, nutmeg, ginger, and cardamom to the same bowl and mix together until everything is evenly incorporated.
  • Pour the batter into your prepared loaf pan and bake for about 60-70 minutes, until risen and there is no more wet batter in the middle.

Notes

This pumpkin bread freezes especially well.  Let it cool completely, then wrap tightly in plastic wrap.  I like to wrap it again in foil, or put it into a heavy duty freezer bag, pushing out any excess air before I zip it up.  It will keep well for up to 3 months.
Recipe adapted from King Arthur Flour.

 

one bowl pumpkin bread pin

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22 Comments

    Leave a Reply

  • Reply
    Jane
    November 21, 2019 at 1:12 pm

    5 stars
    Very moist, great flavor with the right mix of spices, I added rough chopped toasted pecans
    My new favorite to add to gift baskets!

  • Reply
    Bianca
    November 4, 2019 at 6:41 pm

    5 stars
    Sue, this is Ahhmazing! Thank you for such a wonderful and simple recipe. This bread is fantastic. I absolutely love the addition of ginger. Thank you for being so generous in sharing your recipes. My family loved it, even my oldest daughter who does not enjoy pumpkin bread.

  • Reply
    Alice
    October 31, 2019 at 7:33 am

    Can pumpkin pie spice be substituted for nutmeg, ginger and cardamom!

    • Reply
      Sue
      October 31, 2019 at 7:45 am

      Yes, of course, use that if you like.

  • Reply
    Deborah E
    October 24, 2019 at 6:40 am

    5 stars
    Made this with the baked pulp of a ginormous Georgia Candy Roaster squash from a neighbor’s garden. Not able to leave this so easy recipe alone I used local duck eggs and leaf lard. Took it to a friends for dessert. Buttered both sides of thick slices; fried them to a deep golden brown in a cast iron skillet; topped them off with vanilla caramel-swirl ice cream. Oh. My. Gracious. Me. Game changer!

  • Reply
    RP
    October 16, 2019 at 7:18 am

    5 stars
    This is the best pumpkin bread I’ve ever made–the texture is perfect, the color is gorgeous and it tastes amazing! I made some minor changes–sprinkled the top of the loaf with raw sugar just before baking, which created a slightly crackly crust, and increased the ginger because I had just opened a fresh jar and it smelled so delicious–but am looking forward to trying the recipe as written next time I make it. Thanks for a great recipe and a great blog!

    • Reply
      Sue
      October 16, 2019 at 7:40 am

      Thanks for the nice review RP!

    • Reply
      RP
      October 21, 2019 at 7:18 am

      5 stars
      This recipe makes beautifully domed and delicious muffins! The recipe makes 12 muffins standard sized muffins. I used paper liners instead of greasing the pan, and filled them about 7/8 full. The muffins took about 20 minutes to bake in my oven. Love this recipe!

  • Reply
    Helen
    October 14, 2019 at 7:21 am

    Made this in a round bundt pan twice this weekend for Canadian Thanksgiving as most people are not pumpkin pie fans. This is soooo good!

    • Reply
      Sue
      October 14, 2019 at 8:32 am

      Great to know it can be make in a bundt! Did you double the recipe?

      • Reply
        Helen
        October 23, 2019 at 8:19 am

        5 stars
        Made a single batch each time for the bundt pan and baked for 40 minutes. Aaand I made it again this weekend to celebrate a birthday. It really is a winner!
        This 3rd time it got stuck in the bundt pan, which I had buttered before use and dusted with a bit of sugar. I only let it sit in the pan for 5 minutes after coming out of the oven before I turned it over. Do you know if this is the reason why it got stuck? This seemed to be the only change from the 2 previous tries.

        • Reply
          Sue
          October 23, 2019 at 8:35 am

          Wow, you’re getting a lot of delicious mileage out of this pumpkin bread! I generally let my bundts sit for 15 minutes before turning out, so that could be your issue. I also find flour works better than sugar, so don’t know if that was part of it?

  • Reply
    meg
    October 10, 2019 at 3:31 pm

    Indeed the Buttermilk MADE the recipe! It’s the VERY BEST Pumpkin Bread I’ve ever made!!!!

    It’s a keeper–for SURE!

    • Reply
      Sue
      October 10, 2019 at 4:46 pm

      I think we’ve set a record for the number of people who have made a recipe on the day it posted, thanks for your feedback Meg <3

  • Reply
    Tami
    October 10, 2019 at 3:21 pm

    I like to put a thick slice of any flavor quick bread in the toaster. Then slather with butter while it’s hot. Pumpkin bread is wonderful this way. I stand it up so that it’s easier to remove after it’s toasted. This of course doesn’t work if the bread has been glazed. I am going to try the New England way. That sounds delish.

    • Reply
      Sue
      October 10, 2019 at 4:48 pm

      That is one of the nice things about this bread, it’s so simple but that means you can toast and grill it…yum!

  • Reply
    Tricia B
    October 10, 2019 at 3:16 pm

    5 stars
    Goodness this is one beautiful loaf. I love your spice combination and bet it is so good. This is the perfect loaf for this time of year. Amazing texture that makes me want a slice now!

  • Reply
    Ann
    October 10, 2019 at 9:17 am

    5 stars
    My family likes sweet breads with any flavours. Usually I make lemon or caramel plus apples bread, or I add wallnuts and chocolate. When I saw this one, I was very surprised, I’ve never made pumpkin bread before. Pumpkin is kind of a product not everyone likes… But this recipe is flawless. It smells and tastes magically. My friend asked me to do it one more time for the next weekend. Thank you a lot, I love your blog, the photos are always so appetizing and the recipes are really good and creative!

    • Reply
      Sue
      October 10, 2019 at 9:31 am

      I’m thrilled this worked out so well for you, it’s such a simple recipe that really celebrates what’s wonderful about pumpkin ~ happy baking!

  • Reply
    TGee
    October 10, 2019 at 7:23 am

    5 stars
    This looks so good and will be my weekend project :)

  • Reply
    Mirjam
    October 10, 2019 at 7:18 am

    hi! so made this today. and since we don’t have canned pumpkin in my country, i made it with grated pumpkin. Added some chopped walnuts too. I have no idea why, but before taking out of the oven i checked with toothpick, it was fine and took it out and it sunk in. Any thoughts why? Also how to substitute canned pumpkin with grated one?

    • Reply
      Sue
      October 10, 2019 at 8:46 am

      Hey Miryam, you are quick! I think the issue may have been that your grated pumpkin was quite different from canned pumpkin. Canned pumpkin is very thick and moist, and concentrated, so I’m not sure how to adjust this recipe for grated squash. I would suggest you make a fresh pumpkin or squash puree, and then drain it a bit in cheesecloth to thicken it up to the consistency of canned pumpkin, which, like I said, is quite thick.