> ## Content Index > Fetch the complete content index at: https://chefnfood.com/llms.txt > Use this file to discover other available public pages before exploring further. # Easy Pumpkin Bread (One Bowl, One Can) - URL: https://chefnfood.com/recipes/easy-pumpkin-bread/ - Published: 2026-10-30T15:00:00.000Z - Updated: 2026-10-30T15:00:00.000Z - Description: A whole can of pumpkin, two bowls, and no mixer make one tall, moist loaf with warm spices and a crackly top. - Author: Chris Smith - Tags: Desserts, Seasonal Picks, baking, vegetarian, seasonal, make-ahead, freezer-friendly, #time-80, #serves-10, #difficulty-easy, #featured Prep15 min Cook65 min Total80 min, plus cooling Servings10 slices (1 loaf) DifficultyEasy This easy pumpkin bread recipe uses one full 15-ounce can of pumpkin puree, two bowls, and no mixer. It bakes into a single tall, moist loaf with a domed, crackly top and warm pumpkin pie spice all the way through. Mix the wet ingredients, stir in the dry ingredients just until combined, and let the oven do the rest. It is a quick bread, which means baking soda and baking powder do the rising instead of yeast, so there is no kneading and no waiting for dough to rise. ## Ingredients - 2 cups (240 g) all-purpose flour - 1 tsp baking soda - ½ tsp baking powder - ¾ tsp fine salt - 2 tsp ground cinnamon - 1 tsp ground ginger - ½ tsp ground nutmeg - ¼ tsp ground cloves (or use 1 tbsp pumpkin pie spice in place of all four spices) - 1 can (15 oz, about 1¾ cups) pure pumpkin puree, not pumpkin pie filling - ½ cup (99 g) vegetable oil or another neutral oil - 2 large eggs, at room temperature - 1 cup (198 g) granulated sugar - ½ cup (107 g) packed brown sugar - 1 tsp vanilla extract - Optional: ¾ cup chocolate chips, chopped walnuts, or chopped pecans ## Instructions 1. **Heat the oven and prep the pan.** Preheat the oven to **350°F** with a rack in the middle. Grease a 9 x 5-inch loaf pan, or grease it and line it with a strip of parchment paper that hangs over the long sides so you can lift the loaf out. 2. **Whisk the dry ingredients.** In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly blended. Spoon the flour into the cup and level it, or weigh it; packed flour makes a dry, dense loaf. 3. **Mix the wet ingredients.** In a large bowl, whisk the pumpkin, oil, eggs, granulated sugar, brown sugar, and vanilla until smooth and glossy, about 1 minute. 4. **Combine gently.** Add the dry ingredients to the wet ingredients and fold with a spatula just until no streaks of flour remain. The batter will be thick. Fold in chocolate chips or nuts now, if using. 5. **Bake.** Scrape the batter into the pan and smooth the top. Bake **60 to 75 minutes**, until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter. If the top browns too fast, lay a sheet of foil loosely over the pan for the last 15 to 20 minutes. 6. **Cool completely.** Cool the bread in the pan on a rack for 15 minutes, then lift it out and let it cool completely, about 1 hour, before slicing. The center finishes setting as it cools. ## Chef’s Take Most pumpkin bread problems come from two things: too much flour and too much mixing. Scooping the cup straight into the flour bag can pack in an extra quarter cup or more, and that is the difference between a moist pumpkin loaf and a dry one. Once the flour goes in, stop stirring as soon as it disappears. Beating the batter develops gluten and gives you a tough, tunneled crumb. **Chef trick:** trust the toothpick, not the clock. A whole can of pumpkin puree adds a lot of moisture, and canned pumpkin varies from brand to brand, so bake times swing by 15 minutes or more between ovens and pans. A dark metal pan bakes faster than a glass one. Start checking at 60 minutes. ## Substitutions - **Butter instead of oil:** use ½ cup melted butter. The loaf tastes richer, but oil keeps it moist longer. - **Less sugar:** drop the granulated sugar to ¾ cup. The bread will be a little less tender and brown less on top. - **Homemade pumpkin puree:** roast a small sugar pumpkin until soft, then puree it and use 1¾ cups. Fresh pumpkin puree is often wetter than canned pumpkin puree, so let it drain in a fine strainer for 30 minutes or cook it down in a pan first. - **Whole wheat flour:** swap up to half the all-purpose flour for whole wheat flour. Expect a denser, nuttier loaf. - **Gluten-free pumpkin bread:** a measure-for-measure gluten-free flour blend that contains xanthan gum usually works cup for cup here. - **Pumpkin muffins:** fill 18 lined muffin cups about three-quarters full and bake at 350°F for 20 to 25 minutes. ## Pumpkin bread variations - **Chocolate chip pumpkin bread:** fold in ¾ cup chocolate chips and scatter a few more on top before baking. - **Nut-topped:** sprinkle ¼ cup chopped pecans or walnuts and 1 tbsp sugar over the batter for a crunchy top. - **Pepita crunch:** top the batter with 3 tbsp pumpkin seeds. If you have a carving pumpkin, here is [how to roast pumpkin seeds](https://chefnfood.com/recipes/how-to-roast-pumpkin-seeds/) so they come out crisp. - **Glazed pumpkin bread:** whisk 1 cup powdered sugar with 2 tbsp milk and a pinch of cinnamon and drizzle it over the cooled loaf. - **Cream cheese swirl:** beat 4 oz softened cream cheese with 2 tbsp sugar and 1 egg yolk. Spoon half the batter into the pan, add the cream cheese, top with the rest of the batter, and swirl once with a knife. Refrigerate this version once it cools. ## Storage and reheating To store pumpkin bread, wrap the cooled loaf in plastic wrap or keep it in an airtight container at room temperature. USDA's FoodKeeper lists homemade bread at 3 to 5 days at room temperature and notes it may not last as long as store-bought bread because it has no preservatives. Pumpkin bread is a moist loaf, so check it for mold before eating, and move it to the refrigerator if your kitchen is warm. Any version with a cream cheese swirl or cream cheese frosting belongs in the refrigerator. To freeze pumpkin bread, wrap the whole loaf or individual slices tightly in plastic wrap, then foil or a freezer bag. Frozen food stays safe indefinitely, according to USDA, but quality slowly fades, so plan to eat it within about 3 months. Thaw slices on the counter, or warm them in a toaster oven. Skip the old trick of baking quick bread in canning jars for gifts: Clemson Cooperative Extension warns that these sealed jars can grow *Clostridium botulinum*. Bake in a regular pan, then cool, wrap, and freeze. ## Serving suggestions Serve a thick slice with a cup of coffee for breakfast, toasted with butter, or spread with cream cheese. A loaf wrapped in parchment makes an easy host gift. The spices, flour, and sugars all come from a basic [pantry staples list](https://chefnfood.com/recipes/pantry-staples-list/), and you only need a loaf pan, two bowls, and a whisk from our [essential kitchen tools list](https://chefnfood.com/recipes/essential-kitchen-tools-list/). ## FAQ ### Can I use pumpkin pie filling instead of pumpkin puree? Not in this recipe. Canned pumpkin pie filling already contains sugar and spices, so the bread would be too sweet and overspiced. Look for a can labeled 100% pure pumpkin. ### Does pumpkin bread need yeast? No. Pumpkin bread is a quick bread. Baking soda reacts with the acidic pumpkin and brown sugar, and baking powder adds extra lift, so the batter rises in the oven without yeast. ### Why did my pumpkin bread sink in the middle? It was usually underbaked. The center needs to be fully set before it comes out of the oven. Test the very center with a toothpick, and bake 5 to 10 minutes longer if you see wet batter. Old baking soda or baking powder can also cause a weak rise. ### How do I know when pumpkin bread is done? Insert a toothpick or thin skewer into the very center of the loaf. It should come out clean or with a few moist crumbs. The top should be domed, deep golden, and spring back when pressed lightly. A crack down the middle is normal for homemade pumpkin bread. ### Can I make two loaves? Yes. Double every ingredient, use two cans of pumpkin, and bake in two 9 x 5-inch pans side by side on the middle rack. Bake time stays about the same. ### Can pumpkin bread be frozen? Yes, and it freezes well. Wrap the fully cooled loaf or slices tightly, freeze, and eat within about 3 months for the best texture. ## Sources - [Ingredient Weight Chart, King Arthur Baking](https://www.kingarthurbaking.com/learn/ingredient-weight-chart?ref=chefnfood.com) - [Easy Pumpkin Bread (King Arthur Flour contest recipe), UNH Cooperative Extension](https://extension.unh.edu/resources/files/Resource003282%5FRep4752.pdf?ref=chefnfood.com) - [Pumpkin or Squash Bread, University of Maine Cooperative Extension](https://extension.umaine.edu/food-health/wp-content/uploads/sites/9/2021/10/Pumpkin-or-Squash-Bread-Mainely-Dish-Recipe-Sheet.pdf?ref=chefnfood.com) - [Pumpkin Bread, University of Illinois Extension](https://eat-move-save.extension.illinois.edu/eat/recipes/pumpkin-bread?ref=chefnfood.com) - [FoodKeeper App, FoodSafety.gov](https://www.foodsafety.gov/keep-food-safe/foodkeeper-app?ref=chefnfood.com) - [Freezing and Food Safety, USDA FSIS](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety?ref=chefnfood.com) - [Cakes and Breads in Jars: Are They Safe?, Clemson Cooperative Extension](https://hgic.clemson.edu/cakes-and-breads-in-jars/?ref=chefnfood.com)