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Better Than Starbucks One-Bowl Pumpkin Bread

A moist and flavorful pumpkin bread that's easy to make in just one bowl, perfect for fall.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large large eggs
  • 1.5 cups pumpkin puree Fresh or canned
  • 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
  • 1.5 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

Method
 

Preparation
  1. Preheat your oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan with baking spray and line a sheet pan with foil.
  2. In a medium-large bowl, whisk the eggs until smooth.
  3. Add pumpkin puree and continue whisking.
  4. Add sunflower oil, white sugar, brown sugar, and vanilla extract; mix well until smooth.
  5. Sprinkle pumpkin pie spice, cinnamon, baking soda, baking powder, and salt over the mixture and stir until incorporated.
  6. Add all-purpose flour and stir just until combined.
Topping and Baking
  1. In a small bowl, combine pepitas, honey (or maple syrup), and sunflower oil; microwave for 10-15 seconds to thin the honey.
  2. Pour the batter into the prepared loaf pan, scatter the pepita topping over the batter, and bake for 55-65 minutes, or until a toothpick comes out clean.
  3. Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a pat of butter or a drizzle of honey. For storage, keep in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.