One Bowl Pumpkin Bread

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5 from 3 votes

The BEST Pumpkin Bread you will ever have. Easy, one-bowl, delicious.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 360kcal

Author Olivia

Ingredients

Pumpkin Bread:

2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp ginger ground, optional, but adds amazing flavour! or use pumpkin pie spice instead
1 tsp salt
3/4 cup unsalted butter 170g, melted
1 cup granulated sugar
1 cup light-brown sugar packed
14 oz pumpkin puree 398ml, not pumpkin pie filling
3 large eggs room temperature

Glaze:*

3 cups powdered sugar
4 Tbsp water or milk

US Customary - Metric

Instructions

Preheat oven to 375F and grease & flour two 8 1/2" x 4 1/2" loaf pans (I use either homemade cake release or pam for baking).
In a medium bowl, whisk together flour, ginger, baking powder, and salt.**
In a large bowl, whisk together sugars, melted butter, pumpkin, and eggs.
Add dry to wet and mix until just combined.
Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 45mins).
Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
For the glaze, in a large measuring cup or bowl, whisk together the sugar and water until completely combined (I actually use a fork to do this).
Pour over cooled loaves.

Notes

* I have doubled the glaze recipe, because I like a lot of glaze. If you'd like to be more conservative, halve the recipe.
** For one bowl method, skip this and add the dry directly into the wet.

This recipe makes TWO 8 1/2" x 4 1/2" loaves. If you only want one, halve the recipe.
Adapted slightly from Martha Stewart.

Nutrition

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