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Better Than Starbucks One-Bowl Pumpkin Bread

This easy and delicious pumpkin bread combines cozy flavors of pumpkin and spice, making it a perfect seasonal treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large large eggs Make sure they are at room temperature
  • 1.5 cups pumpkin puree Fresh or canned can be used
  • 0.67 cup sunflower oil or any mild-flavored oil Use sunflower oil for neutral flavor
  • 1 cup sugar
  • 0.5 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 teaspoons pumpkin pie spice This adds a warming flavor
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 0.75 teaspoon baking powder
  • 0.75 teaspoon salt
  • 1.5 cups all-purpose flour Can be substituted for gluten-free flour if needed
Toppings
  • 3 tablespoons pepitas (pumpkin seeds) For sprinkling on top
  • 1 teaspoon honey or maple syrup
  • 0.5 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 vigorously until smooth.
  3. Add pumpkin puree and continue whisking until combined.
  4. Add sunflower oil, sugar, light brown sugar, and vanilla extract; mix until smooth and homogenous.
  5. Sprinkle pumpkin pie spice, cinnamon, baking soda, baking powder, and salt evenly over the mixture and stir until combined.
  6. Add the flour and stir just until no large lumps remain; avoid over-mixing.
  7. In a small bowl, combine pepitas, honey (or maple syrup), and sunflower oil; microwave for 10-15 seconds to warm slightly and mix thoroughly.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Evenly scatter the pepita topping over the batter.
  3. Bake in the preheated oven for 55-65 minutes, checking for doneness with a toothpick or thermometer.
  4. If the top is browning too quickly, tent foil loosely around the pan.
  5. Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, serve with cream cheese or butter. Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week. Freeze slices individually for longer storage.