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Easy Moist Pumpkin Bread Recipe (One Bowl!)

This Easy Moist Pumpkin Bread Recipe has a plush crumb that's loaded with fall flavor! It's one bowl with no mixer needed. While still warm from the oven the loaf is coated in a pumpkin spice sugar mixture that gives it the perfect crunchy exterior. This will be your new favorite pumpkin bread (and fall favorite recipe!)!
5 from 12 reviews
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Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: Quick Breads
Keyword: Pumpkin, Bread, Loaf, Pumpkin Spice, Fall Baking, Cake
Servings: 8 Servings
Author: Rebecca Firth

Ingredients

For the Cake

  • 11 tablespoons (154 g) unsalted butter (melted)
  • 1 cup (183 g) 100% pure pumpkin puree (more details below in NOTES)
  • 1 tablespoon (13 g) vanilla paste or real vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon cloves
  • 2 large eggs (cold (see below in NOTES for more detail))
  • 1½ cups (300 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • ½ cup (112 g) water (cold (see below in notes for more detail))
  • 2¼ cups (304 g) all-purpose flour (how to measure flour)

For the Spiced Sugar Coating

  • 2 tablespoons unsalted butter (melted)
  • 1/3 (67 g) cup sugar
  • ¼ cup (50 g) Demerara sugar (options, see note below)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • ¼ teaspoon cloves

Instructions

For the Cake

  • To a large bowl, add the melted butter, pumpkin puree, vanilla, cinnamon, nutmeg, ginger and cloves whisking to combine. Whisk in the cold eggs until the batter is smooth and thick. Add in the sugar*, whisking for about 2 minutes. The mixture may appear a bit grainy, that's fine. (*If the batter is still warm at this point, set it aside for 5 minutes to cool a wee more before adding the sugar. You want it to feel close to room temperature at this point.)
  • Add in the baking soda, baking powder and salt and whisk for about 15 seconds more. Very slowly add in the water whisking the entire time (adding it too fast will cause the batter to separate). Finally, grab a spatula and fold in the flour until just combined. You can run the whisk gently through the batter one more time to make sure there aren't any flour pockets; it will be thick. Set aside while you prep your pan and pre-heat the oven.
  • Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan (23×13 cm) (with butter or non-stick cooking spray) and line with parchment paper. Let some excess hang over the sides so that it's easy to get the bread out of the pan when it's done baking. Pour the batter into the prepared pan and tap several times on the counter to release any trapped air bubbles.
  • Bake in the center of the oven for about 60 minutes or until the cake bounces back when gently pressed in the center. Use the parchment overhand to lift the cake out of the tin and set on a cooling rack. Place a baking sheet underneath the wire rack.

For the Spiced Sugar Coating

  • To make the cookie coating, in a small bowl, whisk together the Demerara sugar (if using), granulated sugar, cinnamon, ginger, nutmeg and cloves.
  • Brush the pumpkin bread with the melted butter and immediately start pressing the sugar mixer over the tops and sides of the cake until it's completely coated. If it has a hard time sticking in some spots, brush with more butter and then press more sugar onto the cake. Let cool completely before serving.

Notes

 

Pumpkin Spice

If you have store-bought pumpkin spice (also called pumpkin pie spice), you can replace all of the spices listed with 2 teaspoons pumpkin spice in the pumpkin bread and 1 teaspoon in the sugar coating.

Demerara Sugar

This sugar adds an awesome crunch to the finished cookie. If you don’t have any on hand, simply omit it from the recipe. No need to add extra sugar in its place.

Pumpkin Puree

Use 100% pure pumpkin and not pumpkin pie filling. My absolute favorite is Libbys as it lends the perfect taste and texture to baked goods. If you don’t have access to Libbys, just know that canned pumpkin brands vary in consistency.
If the brand you use is especially watery, consider draining the pumpkin on several layers of paper towels (or a clean kitchen cloth) prior to adding it to the cake batter.

Why Cold Ingredients?

Since the butter will be warm (and we don’t want to sit around and wait for it to cool), I have you adding in pumpkin, vanilla and *COLD* eggs. These things will quickly bring your butter to room temperature. Don’t change up this order.

Why Pre-Heat the Oven after You Mix the Batter?

I love letting loaf cake batter (and muffin batter) sit for a short time. This very small rest window will let the gluten relax and starches swell a bit, resulting in a lighter, fluffier texture. Since you're pre-heating the oven and prepping your pan (and you can even make the sugar mixture during this time), you won't even really notice the time (it will go by fast, I promise!).

Storing Your Pumpkin Bread

You can store the pumpkin bread in an airtight container at room temperature for several days. After several days, the sugar exterior will soften and lose its crunch. If it's especially warm and/or humid out, consider storing in the fridge until serving.

Freezing Pumpkin Bread

Wrapped tightly (I usually do a layer of plastic wrap and then aluminum foil) and stored in an airtight container the pumpkin bread will last for several months in the freezer. *DO NOT* brush with the butter and roll in sugar prior to freezing as the bread. Let defrost in the fridge (still wrapped) before setting on the counter to finish coming to room temp. 
You can brush with the melted butter and add the spiced sugar although it may resist sticking as well as it does fresh from the oven.

Want more cake tips, ideas & recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx

 
 
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo