Table of contents
- Easy One-Bowl Pumpkin Bread
- Why You’ll Love This Recipe
- Ingredients Needed
- How to Make the Best Pumpkin Bread
- The Pumpkin Bread
- The Maple Glaze
- Serving & Storage
- Quick Note on Pan Sizes
Easy One-Bowl Pumpkin Bread
When autumn arrives, pumpkin baking becomes irresistible. If you want a simple, crowd-pleasing loaf, this maple-glazed pumpkin bread is a great choice. It’s made in one bowl, requires no mixer, and yields a light, extra-moist crumb thanks to oil, buttermilk, and pumpkin purée. The spice balance is warm but not overpowering—use pumpkin pie spice for convenience or mix your own blend if you prefer.
The texture is similar to popular café pumpkin breads but less sweet, making it ideal for breakfast, snacks, or dessert. The maple glaze adds a glossy, flavorful finish and optional chopped toasted pecans provide a pleasant crunch.
Why You’ll Love This Recipe
- Flavor. Full pumpkin flavor with well-balanced autumn spices.
- Texture. Soft, tender, and very moist thanks to oil, buttermilk, and pumpkin purée.
- Easy to make. A one-bowl recipe with no mixer required, ready in minutes.
Ingredients Needed
- Eggs: 1 large egg plus 1 large egg yolk.
- Sugars: Granulated and light brown sugar for the loaf; powdered sugar for the glaze.
- Oil: Neutral oil (like canola) keeps the loaf moist and tender.
- Buttermilk: Adds moisture and keeps the crumb soft.
- Pumpkin purée: Use pure pumpkin purée (not pumpkin pie filling) for authentic flavor and moisture.
- All-purpose flour: 1½ cups (about 188 g) is recommended for consistent results.
- Baking powder & baking soda: Leavening to help the bread rise.
- Pumpkin pie spice: Or substitute 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, and ⅛ tsp cloves.
- Salt: Enhances the overall flavor.
- Maple syrup: For the glaze.
- Heavy cream: Thins the glaze; milk can be used if preferred.
- Pecans (optional): Chopped toasted pecans for sprinkling on top.
How to Make the Best Pumpkin Bread
This recipe has two parts: the pumpkin bread itself and the maple glaze. Both are straightforward and come together quickly.
The Pumpkin Bread
This loaf is truly simple: whisk wet ingredients, fold in dry ingredients, and bake. Start by preheating the oven and preparing an 8×4-inch loaf pan with non-stick spray and parchment. In a large bowl whisk the egg, egg yolk, granulated sugar, and brown sugar until combined. Add the oil, buttermilk, pumpkin purée, and vanilla, and whisk until smooth.
Stir in the flour, baking powder, baking soda, salt, and pumpkin pie spice with a rubber spatula, mixing only until combined — a few small lumps are fine. Pour the batter into the prepared pan and bake at 350°F (180°C) for about 50–60 minutes. Ovens vary, so start checking at 50 minutes: the loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and cool in the pan on a wire rack until completely cooled before glazing.
The Maple Glaze
The maple glaze is quick and addictive. Whisk powdered sugar with pumpkin pie spice, then add maple syrup and heavy cream until smooth and pourable. Spoon or pour the glaze over the completely cooled loaf so it sets nicely. Finish with chopped toasted pecans if you like a crunchy contrast.
Serving & Storage
Serving: Serve at room temperature or chilled. Best within the first four days for freshness and texture.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week.
Quick Note on Pan Sizes
This recipe is written for an 8×4-inch (1-lb) loaf pan. If you use a 9×5-inch pan the loaf will be wider and bake faster—check for doneness at 40–50 minutes. Adjust time as needed for your oven and keep an eye on the top; tent with foil if it browns too quickly.
Ingredients
For the Pumpkin Bread:
- 1 large egg (50 g)
- 1 large egg yolk (20 g)
- 100 g granulated sugar
- 110 g light brown sugar
- 85 g canola oil
- 120 g buttermilk room temperature
- 183 g pumpkin puree
- 1 teaspoon vanilla extract
- 188 g all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1½ teaspoon pumpkin pie spice
For the Maple Glaze:
- 90 g powdered sugar
- ⅛ teaspoon pumpkin pie spice
- 42 g pure maple syrup
- 30 g heavy cream
- toasted pecans chopped, for topping (optional)
Instructions
To Make the Pumpkin Bread:
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Adjust the oven rack to the lower third and preheat the oven to 350°F (180°C). Spray an 8×4-inch loaf pan with non-stick spray and line it with parchment paper; set aside.
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In a large bowl whisk the egg, egg yolk, and sugars until combined. Whisk in the oil, buttermilk, pumpkin purée, and vanilla. Add the flour, baking powder, baking soda, salt, and pumpkin pie spice and stir with a rubber spatula until just combined. A few lumps are okay—do not overmix.
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Pour the batter into the prepared pan and bake for 50–60 minutes. If the top browns too quickly, loosely tent with foil partway through baking. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking around 50 minutes.
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Cool the bread completely in the pan on a wire rack before removing and glazing.
To Make the Maple Glaze:
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Whisk powdered sugar and pumpkin pie spice in a small bowl. Add maple syrup and heavy cream, whisking until smooth and pourable.
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Pour the glaze over the cooled loaf and sprinkle with chopped toasted pecans, if using.
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Store leftovers covered at room temperature up to 2 days or refrigerated up to 1 week.