Description
This Better Than Starbucks One-Bowl Pumpkin Bread is a moist, spiced loaf perfect for fall or any time you crave pumpkin flavor. Made in a single bowl with simple ingredients like pumpkin puree, warm spices, and a crunchy pepita topping, it’s easy to prepare and yields delicious, bakery-style pumpkin bread at home.
Ingredients
Scale
For the bread:
- 3 large eggs
- 1½ cups pumpkin puree
- ⅔ cup sunflower oil or any mild-flavored oil
- 1 cup sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups all-purpose flour
For the topping:
- 3 tablespoons pepitas (pumpkin seeds)
- 1 teaspoon honey or maple syrup
- ½ teaspoon sunflower oil or any mild-flavored oil
Instructions
- Preheat and prepare pans. Preheat your oven to 350ºF (180ºC). Spray a 9×5-inch loaf pan with baking spray and line a sheet pan with foil. Set both aside.
- Mix wet ingredients. In a medium-large bowl, whisk the 3 large eggs vigorously until smooth. Add 1½ cups pumpkin puree and continue whisking until combined. Then add ⅔ cup sunflower oil, 1 cup sugar, ½ cup light brown sugar (packed), and 2 teaspoons vanilla extract. Mix well until the mixture is smooth and homogenous.
- Add spices and leavening agents. Sprinkle 2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 1 teaspoon baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt evenly over the pumpkin mixture. Stir carefully until all dry ingredients are thoroughly incorporated.
- Incorporate flour. Add 1½ cups all-purpose flour and stir just until no large lumps of flour remain and the batter is combined; avoid over-mixing to keep the bread tender.
- Prepare the topping. Combine 3 tablespoons pepitas, 1 teaspoon honey (or maple syrup), and ½ teaspoon sunflower oil in a small bowl. To ease mixing, microwave this mixture for 10-15 seconds to slightly warm and thin the honey. Stir together thoroughly and set aside.
- Transfer batter and add topping. Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Evenly scatter the pepita topping over the batter’s surface.
- Bake the bread. Place the loaf pan on the prepared sheet pan and bake in the preheated oven for 55-65 minutes. After 40-45 minutes, check if the top is browning too quickly; if so, tent foil loosely around the pan to prevent over-browning. Bake until a toothpick inserted into the center comes out clean or an instant thermometer reads between 195-205ºF.
- For smaller pans. If using smaller pans as per café tips, bake for approximately 25-30 minutes, checking doneness the same way with a thermometer or toothpick.
- Cool and serve. Allow the bread to cool in the pan for 20 minutes. Then carefully remove the loaf from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use an instant-read thermometer to check for doneness; the bread is done when it reaches 195-205ºF internally.
- If the top browns too quickly, use foil to prevent burning while the inside finishes baking.
- This recipe works best in a 9×5-inch loaf pan, but smaller pans require less baking time and should be monitored accordingly.
- For a nut-free version, ensure the toppings and ingredients do not contain cross-contamination from nuts.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 245
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
