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 fall arrives, pumpkin baking becomes a daily habit. If you want an easy, reliable pumpkin bread, this maple-glazed loaf is light, tender, and very moist — and it comes together in one bowl with no mixer required. The spice level is balanced; using store-bought pumpkin pie spice keeps things simple, though you can blend your own if you prefer.
Why You’ll Love This Recipe
- Flavor. Rich pumpkin notes with perfectly balanced fall spices.
- Texture. Tender, soft, and extra-moist thanks to pumpkin purée, oil, and buttermilk.
- Easy. A true one-bowl, no-mixer recipe that takes minutes to prep and bakes into a comforting loaf.
Ingredients Needed
- Eggs: 1 large egg and 1 large egg yolk.
- Sugars: Granulated and light brown sugar for the bread; powdered sugar for the glaze.
- Oil: Vegetable or canola oil keeps the loaf moist.
- Buttermilk: Adds moisture and tenderness.
- Pumpkin purée: Use plain pumpkin purée (not pie filling) for true pumpkin flavor and moisture.
- All-purpose flour: 1½ cups (about 188 g) for best structure.
- Baking powder & baking soda: Leavening to help the loaf rise.
- Pumpkin pie spice: 1½ teaspoons; or blend 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, ⅛ tsp cloves.
- Salt: Enhances the flavors.
- Maple syrup: For the glaze.
- Heavy cream: Thins the glaze; milk works as a substitute.
- Pecans (optional): Toasted and chopped for a crunchy topping.
How to Make the Best Pumpkin Bread
This recipe has two parts: the pumpkin bread itself and the maple glaze. Both are straightforward and quick.
The Pumpkin Bread
Preheat the oven to 350°F (180°C). Grease and line an 8×4-inch loaf pan with 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 spatula until just combined — a few small lumps are fine. Pour the batter into the prepared pan and bake on the lower third of the oven for about 50–60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last part of baking. Cool the loaf in the pan on a wire rack before glazing.
The Maple Glaze
Make the glaze by whisking powdered sugar and pumpkin pie spice together in a small bowl. Add maple syrup and heavy cream, whisking until smooth and pourable. Once the loaf is completely cooled, pour the glaze over the top and spread gently. Sprinkle with chopped toasted pecans if desired.
Serving & Storage
Serving: Serve at room temperature or chilled. The loaf is best within the first four days.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to one week.
Quick Note on Pan Sizes
This recipe is designed for an 8×4-inch (1-lb) loaf pan. If you use a 9×5-inch pan, the loaf will be wider and flatter; reduce baking time to 40–50 minutes and check for doneness earlier.
Maple Glazed Pumpkin Bread
Ingredients
For the Pumpkin Bread:
- 1 large egg
- 1 large egg yolk
- 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 to 350°F (180°C). Grease an 8×4-inch loaf pan and line with parchment paper.
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In a large bowl, whisk the egg, egg yolk, and sugars. Whisk in oil, buttermilk, pumpkin purée, and vanilla. Add flour, baking powder, baking soda, salt, and pumpkin pie spice; stir with a rubber spatula until just combined. Do not overmix.
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Pour batter into the prepared pan and bake 50–60 minutes. If the top browns too quickly, loosely cover with foil. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking around 50 minutes.
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Allow the bread to cool completely in the pan on a wire rack before 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.
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Pour the glaze over the cooled loaf and top with chopped toasted pecans if desired.
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Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.