The Pumpkin Bread I Make the Second It Feels Like Fall

October in Kansas City is a coin toss. One day it is sweater weather and the next we are back in shorts at the pumpkin patch. I have stopped waiting for the weather to make up its mind. The minute the leaves start turning on our street, the kitchen decides the season has changed, and pumpkin bread is how I call it.

This is the loaf I have been making for years, and it makes two, which is the entire point. One gets eaten standing at the counter before it has fully cooled (by me, and I am not sorry), and the other goes in the freezer for Thanksgiving week, when I need to look like a person who planned ahead. She did not plan ahead. She just doubled a recipe in October.

Heads up, the product links in this post are affiliate links, which just means I may earn a small commission at no extra cost to you. Only things I actually have in my kitchen made the cut.

Why you will love this pumpkin bread

It is a one bowl, no mixer situation. A balloon whisk, a silicone spatula and a big glass mixing bowl and you are done, which matters when you are baking at 8pm because you decided at 7:45pm that this was happening.

It bakes up moist, not that dry crumbly thing pumpkin bread sometimes does. The oil is doing that work, so please do not swap it all out for butter. I have tried. Butter makes it taste richer and go stale faster.

And it uses one whole can of pumpkin puree. No sad half can sitting in the fridge growing a personality. It is also my favorite thing to bring to a Thanksgiving brunch or set out the morning after, next to the leftover pie. More ideas live on my Thanksgiving hub.

What you need

Nothing fancy, and most of it is probably already in your pantry: one 15 ounce can of pumpkin puree, flour, white and brown sugar, oil, four eggs, water, baking soda, salt, pumpkin pie spice, cinnamon, vanilla, and mini chocolate chips if you are a chocolate chip family. The full amounts are in the recipe card below.

Two things worth saying out loud. Buy plain pumpkin puree, not pie filling, because the filling is already sweetened and spiced and it will throw the whole thing off. And if your loaf pans are the thin dented ones from your first apartment, this is your sign. I love these Nordic Ware nonstick loaf pans, and a roll of parchment paper makes lifting the loaves out so easy.

How to make it

Whisk the wet ingredients until smooth and glossy, dump the dry ingredients right on top, and whisk just until you no longer see flour. Do not keep going. Overmixed pumpkin bread gets tough and gummy in the middle. Fold in the chips, divide between two pans, and bake about an hour.

Cool the loaves in the pans for 15 minutes, then turn them out onto a cooling rack. Slice with a good bread knife so you get clean slices instead of crumbs, and pile them on a marble serving board if company is coming.

Tips, swaps, and making it ahead

If the tops are browning fast but the middle is still jiggly, tent a piece of foil over them for the last 15 minutes. This happens in my oven every single time and it is not a problem, it is just my oven having opinions.

Swap ideas that actually work: chopped pecans instead of chocolate chips, a scant half cup of chopped candied ginger if you like a little heat, or a cream cheese swirl if you are feeling ambitious (soften 8 ounces cream cheese with a quarter cup sugar and one egg, spoon it over half the batter, then top with the rest).

To make ahead, wrap the fully cooled loaf tightly and freeze it up to three months, or slice it first and tuck the slices into glass storage containers so you can grab two pieces on a school morning. These live next to my apple cider donut muffins in the freezer, and both have saved me more than once.

Pumpkin bread recipe

Pumpkin Bread

One bowl, no mixer, and it uses a whole can of pumpkin so nothing gets wasted. Makes two moist spiced loaves, one for now and one for the freezer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Servings: 20 slices

Ingredients Method

Ingredients

  

• 1 can pumpkin puree 15 ounces, not pumpkin pie filling
• 3 1/2 cups all purpose flour
• 2 cups granulated sugar
• 1/2 cup light brown sugar packed
• 1 cup vegetable or canola oil
• 4 large eggs
• 2/3 cup water
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1 1/2 cups mini chocolate chips optional, or chopped pecans

Method

 

1. Heat the oven to 350 degrees F. Grease two 9×5 inch loaf pans, or line them with parchment for an easy lift out.
2. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, water and vanilla until smooth and glossy.
3. Add the flour, baking soda, salt, pumpkin pie spice and cinnamon on top. Whisk just until no dry flour remains. Do not overmix.
4. Fold in the chocolate chips if using, holding back a small handful to scatter over the tops.
5. Divide the batter between the pans and bake 55 to 65 minutes, until a toothpick in the center comes out with a few moist crumbs. Tent with foil if the tops brown early.
6. Cool in the pans 15 minutes, then turn out onto a rack to finish cooling.

The takeaway

Two loaves, one bowl, no mixer, and the whole house smelling like the part of the year I love most. If you are in a pumpkin mood, my pumpkin desserts that are not pumpkin pie and pumpkin spice recipes worth the hype are next on the list, and a warm slice pairs perfectly with one of our Kansas City fall afternoons. Find every holiday idea on my Browse by Holiday page.

If you make it, tell me whether you went chocolate chip or nuts, because my house is deeply divided. Drop it in the comments, I want to know.

So glad you are here.
xo, Pam