Description
This Better Than Starbucks One-Bowl Pumpkin Bread is a moist, flavorful fall favorite made with pumpkin puree, warm spices, and topped with a crunchy pepita glaze. Easy to prepare and baked in a single bowl, this recipe delivers a perfectly spiced loaf ideal for breakfast, snacks, or dessert.
Ingredients
Scale
For the Bread
- 3 large eggs
- 1½ cups pumpkin puree
- â…” 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 Oven and Prepare Pans: Preheat your oven to 350ºF (180ºC). Spray a 9×5-inch loaf pan with baking spray and set aside. Line a sheet pan with foil and set aside as well.
- Whisk Eggs: In a medium-large bowl, whisk the 3 large eggs thoroughly until well combined.
- Add Pumpkin and Wet Ingredients: Add 1½ cups pumpkin puree to the eggs and whisk until smooth. Then add ⅔ cup sunflower oil, 1 cup sugar, ½ cup light brown sugar, and 2 teaspoons vanilla extract. Mix all until the batter is nice and smooth.
- Add Spices and Leavening: Sprinkle 2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 1 teaspoon baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt over the pumpkin mixture. Stir to combine well.
- Incorporate Flour: Add 1½ cups all-purpose flour and stir gently just until the flour disappears and no large lumps remain. Avoid overmixing.
- Prepare Topping Mixture: In a small bowl, combine 3 tablespoons pepitas, 1 teaspoon honey (or maple syrup), and ½ teaspoon sunflower oil. To make mixing easier, heat the mixture for 10-15 seconds in the microwave to thin the honey, then stir to combine. Set aside.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Add Topping: Scatter the pepita and honey mixture evenly over the batter’s surface.
- Bake the Bread: Place the loaf pan on the foil-lined sheet pan and bake for 55-65 minutes. Check at 40-45 minutes; if the top is browning too quickly, pull up the foil around the sides and loosely cover the top to prevent over-browning. Bake until a toothpick inserted in the center comes out clean or an instant-read thermometer reads 195-205ËšF.
- Adjust Baking Time for Smaller Pans: If using smaller pans, bake for 25-30 minutes, checking doneness with a thermometer or toothpick.
- Cool the Bread: Let the pumpkin bread cool in the pan for 20 minutes. Then, remove it and transfer to a cooling rack. Allow it to cool completely before slicing for best texture and flavor.
Notes
- Using an instant-read thermometer is the best way to check for doneness; aim for 195-205ËšF internal temperature.
- Adjust baking time if using smaller loaf pans as they will bake faster.
- Microwaving the pepita topping mixture briefly makes it easier to spread evenly.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be made with maple syrup as a honey substitute for a vegan-friendly topping.
