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One-Bowl Moist Pumpkin Bread

A one-bowl pumpkin bread made with oil so it stays soft for days, spiced with cinnamon, ginger, and nutmeg, and finished with a crackly coarse-sugar crust. No mixer needed.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2 tbsp coarse turbinado sugar for the top

Method
 

  1. Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment sling.
  2. Whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl, then push the dry mixture to the sides to make a well in the center.
  3. Into the well, whisk the granulated sugar, brown sugar, oil, and eggs until smooth. Whisk in the pumpkin puree and vanilla.
  4. Now fold the dry flour from the edges into the wet center with a spatula, stopping the moment no streaks of flour remain. The batter should look slightly lumpy.
  5. Scrape into the loaf pan and smooth the top, then scatter the turbinado sugar evenly across the surface.
  6. Bake for 55 to 65 minutes. At the 40-minute mark, tent the loaf loosely with foil so the top does not over-brown.
  7. The loaf is done when a skewer inserted in the true center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then lift it out onto a rack to cool completely before slicing.