Irresistibly Soft Pumpkin Bread Recipe in Just 1 Bowl

Name: Irresistibly Soft Pumpkin Bread Recipe in Just 1 Bowl
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup vegetable oil; 2 eggs; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves

Author: Carry

Published: August 19, 2025

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There’s nothing quite like the smell of soft pumpkin bread baking in the oven on a crisp fall morning. The warm spices fill the kitchen, and that first slice? Pure comfort. I’ve been making this recipe for years – it’s the one my kids beg for as soon as the leaves start changing color. The secret to its incredible moist texture? A perfect balance of pumpkin puree and just the right amount of oil. And those cozy flavors of cinnamon, nutmeg, and cloves? They’ll have everyone asking for seconds. Trust me, this soft pumpkin bread disappears faster than you can say “pumpkin spice season.”

Why You’ll Love This Soft Pumpkin Bread

This isn’t just any pumpkin bread – it’s the kind that makes you close your eyes and sigh with happiness on the first bite. Here’s why it’s become my go-to recipe year after year:

That melt-in-your-mouth texture: The combination of pumpkin puree and oil gives this bread an almost custard-like softness inside while keeping a tender crumb. No dry, crumbly slices here!

Foolproof baking: You don’t need to be a pastry chef to make this. One bowl for wet, one for dry – mix, pour, bake. Even my twelve-year-old can make it (and does, constantly).

Autumn in every bite: The warm blend of cinnamon, nutmeg and cloves wraps around you like your favorite sweater. It’s basically fall comfort food at its finest.

Kid-approved: Picky eaters? No problem. The subtle sweetness and soft texture make this a guaranteed hit with little ones (and big ones pretending not to want thirds).

Ingredients for Soft Pumpkin Bread

Gathering the right ingredients makes all the difference in this soft pumpkin bread. Here’s what you’ll need – I’ve included my little notes about each one:

1 cup pumpkin puree – Canned works beautifully (Libby’s is my favorite), but if you’re using fresh, make sure it’s well-drained
1/2 cup vegetable oil – This keeps our bread ultra-moist. I sometimes swap half for applesauce when I’m feeling “healthy”
2 large eggs – Room temperature eggs blend better – just leave them out for 30 minutes first
1/2 cup granulated sugar – For that perfect level of sweetness
1/2 cup packed brown sugar – Pack it firmly in the measuring cup – the molasses adds depth
1 1/2 cups all-purpose flour – Spoon and level it to avoid dense bread
1 tsp baking soda – Not powder! This reacts with the pumpkin’s acidity
1/2 tsp salt – Just enough to balance the flavors
1 tsp cinnamon – The star spice in my opinion
1/2 tsp nutmeg – Freshly grated if you can
1/4 tsp cloves – Goes a long way – don’t skip!

That’s it! No fancy ingredients, just simple pantry staples that work magic together. Now let’s get mixing!

How to Make Soft Pumpkin Bread

Okay, let’s get baking! I promise this is easier than you think – just follow these simple steps, and you’ll have the most heavenly-smelling kitchen in no time.

Preheat and prep: Crank that oven to 350°F (175°C) and grease your loaf pan really well. I like to use butter and a light dusting of flour, but baking spray works great too.
Mix the wet team: In a big bowl, whisk together the pumpkin puree, oil, eggs, and both sugars until it’s smooth and gorgeous. Don’t freak out if it looks a bit runny – that’s exactly what we want!
Whisk the dry crew: In another bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves. Give it a good whisk so those spices distribute evenly – you don’t want any clumps.
Bring them together: Now gently stir the dry ingredients into the wet mixture. Stop stirring as soon as you don’t see flour streaks anymore. A few small lumps are totally fine – overmixing is the enemy of soft bread!
Into the oven: Pour that beautiful orange batter into your prepared pan and smooth the top. Bake for 50-60 minutes. Around the 50-minute mark, do the toothpick test – it should come out with just a few moist crumbs.
The hardest part: Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it smells amazing, but resist cutting for at least another 30 minutes – this keeps it from getting gummy.

Soft Pumpkin Bread. - detail 1

Tips for the Perfect Soft Pumpkin Bread

After making this dozens of times (okay, maybe hundreds), here are my can’t-miss secrets:

Don’t overmix! Stir just until combined – a few lumps are better than tough bread.

Spice it your way: Love cinnamon? Add an extra 1/4 tsp. Not into cloves? Leave them out.

Cool completely: I know it’s tempting, but cutting too soon makes it fall apart.

Check early: Ovens vary – start checking at 50 minutes to avoid overbaking.

Ingredient Notes & Substitutions

Listen, I get it – sometimes you’re halfway through a recipe and realize you’re out of something. Or maybe you want to tweak things for dietary needs. Here’s the good news: this soft pumpkin bread is pretty forgiving! These are the swaps I’ve tested and loved over the years.

Pumpkin puree: Canned is perfect (and what I use 90% of the time), but if you’re using fresh, make sure it’s well-drained. Spread it on paper towels and press gently to remove excess moisture.

Oil alternatives: The vegetable oil keeps this bread ultra-moist, but you can substitute:

Melted coconut oil (gives a lovely subtle flavor)
Applesauce (replace half the oil for a lighter version)
Melted butter (for richer flavor)

Flour options: All-purpose works best, but in a pinch:

Whole wheat flour – replace up to half
Gluten-free flour – use a 1:1 baking blend
Bread flour – makes it slightly denser but still delicious

Sugar swaps: That brown sugar is key for moisture, but you can:

Use all granulated sugar in a pinch (loses some depth)
Try coconut sugar for a less sweet version
Reduce sugar by 1/4 cup if you prefer less sweet

Spice adjustments: This is where you can really make it your own!

Too spicy? Cut the cloves in half
Love warmth? Add 1/4 tsp ginger or allspice
Short on time? Use 2 tsp pumpkin pie spice instead of individual spices

The best part? Even with swaps, this bread still turns out soft and delicious. I once made it with half applesauce and whole wheat flour when we ran out of stuff, and my kids still devoured it. That’s the magic of pumpkin bread!

Soft Pumpkin Bread. - detail 2

Storage & Reheating

Here’s the thing about this soft pumpkin bread – if by some miracle you have leftovers, you’ll want to keep them tasting fresh and moist. I’ve stored more loaves than I can count, so here’s exactly what works:

Room temperature storage: Once completely cooled, wrap your loaf tightly in plastic wrap or store it in an airtight container. It’ll stay perfect for about 3 days this way. My kids swear it actually tastes better on day two when the spices have really settled in.

Freezing for later: This bread freezes like a dream! Wrap individual slices or the whole loaf in plastic, then tuck them into a freezer bag. They’ll keep for up to 3 months. I always stash a few slices in the freezer – perfect for surprise guests or sudden pumpkin bread cravings.

Reviving your bread: If it’s been sitting out and feels a bit dry, don’t panic! Here are my tricks:

Microwave magic: 10-15 seconds per slice brings back that just-baked softness
Oven refresh: Wrap the loaf in foil and warm at 300°F for 10 minutes
From frozen: Thaw at room temp or pop slices straight into the toaster

Pro tip: If freezing the whole loaf, I like to slice it before freezing. That way, I can pull out just what I need without thawing everything. Works like a charm for lunchboxes!

Nutritional Information for Soft Pumpkin Bread

Okay, let’s talk numbers – but remember, these are ballpark figures because let’s be real, who measures pumpkin puree down to the exact gram when baking? These estimates are based on the standard recipe, but your actual counts might vary depending on your ingredients and how thick you slice it (no judgment if your “slice” is really two… or three).

Here’s the breakdown per slice (assuming you get about 12 slices from the loaf – though in my house it’s more like 8 generous pieces):

Calories: Around 180
Sugar: 15g (but hey, some comes from the pumpkin!)
Sodium: 200mg
Fat: 8g
Carbs: 25g
Fiber: 1g
Protein: 3g

Now before anyone gets too excited or concerned about these numbers, remember: pumpkin is packed with vitamin A, and those spices? They’re basically antioxidants in disguise. I like to think of this as “health food with benefits.”

If you’re watching certain nutrients, you can tweak the recipe – try applesauce instead of oil for less fat, or cut the sugar by 1/4 cup if you prefer. But honestly? Life’s too short not to enjoy a proper slice of soft pumpkin bread now and then. Everything in moderation, including moderation!

Soft Pumpkin Bread. - detail 4

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this soft pumpkin bread – here are the ones that pop up most often with my tried-and-true answers:

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin works beautifully – I actually love making it in the fall when sugar pumpkins are in season. Just roast, puree, and make sure to drain it well (I spread it on paper towels and press gently). The key is getting the same thick consistency as canned puree so your bread doesn’t get watery.

Why did my pumpkin bread turn out dry?

Oh no! Dry bread is heartbreaking. The usual culprits are: overbaking (set a timer!), overmixing (stop as soon as flour disappears), or not enough oil/pumpkin. Next time, try checking at 50 minutes and remember – a few moist crumbs on the toothpick means it’s perfect!

Can I add nuts or chocolate chips?

Please do! My husband insists on walnuts in his slices. Fold in up to 1 cup of your favorite add-ins right before pouring the batter: chopped nuts, chocolate chips, raisins, or even dried cranberries for a festive twist. The basic recipe is like a blank pumpkin canvas!

How do I know when it’s done baking?

That toothpick test never lies! Insert it near the center – if it comes out with just a few moist crumbs (not wet batter), you’re golden. The edges should pull slightly from the pan, and the top will spring back when gently pressed. When in doubt, err on the side of underdone – it keeps cooking as it cools!

Can I make this into muffins instead?

Yes! This batter makes about 12 perfect pumpkin muffins. Just fill greased muffin cups 3/4 full and bake at 350°F for 18-22 minutes. They’re adorable for breakfast on the go – my kids love them with cream cheese spread on top!

Share Your Soft Pumpkin Bread

Nothing makes me happier than seeing your versions of this soft pumpkin bread! Did you add chocolate chips? Try it with a cream cheese swirl? Maybe your grandma’s secret spice blend? I want to hear all about it!

Drop a comment below to tell me how your baking went – the good, the messy, and the “oops I ate half the loaf in one sitting” moments. Your tips might help other readers too!

Or snap a photo and tag me @[YourHandle] on Instagram – I always do a little happy dance when I see your creations pop up in my feed. Use #SoftPumpkinBread so we can all admire your handiwork. Nothing beats a virtual pumpkin bread party!

And hey, if this recipe becomes a staple in your kitchen like it has in mine, pay it forward – share it with a friend who needs some autumn comfort food in their life. Happy baking, friends!

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