Moist Pumpkin Bread (The Easy One-Bowl Fall Recipe)

1. Heat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment, leaving overhang on the long sides for easy lifting.
2. In a medium bowl, whisk the flour, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
4. Fold the dry ingredients into the wet just until combined — stop when a few small lumps remain. Pour the batter into the pan and smooth the top.
5. Bake 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool 10 minutes in the pan, then lift out and cool completely on a rack before slicing.

Tips & Variations

• Use pure pumpkin puree, not pumpkin pie filling — pie filling is pre-sweetened and spiced and will throw off the recipe.
• Don’t overmix: a few small lumps in the batter keep the crumb tender instead of tough.
• If the top browns too fast, tent loosely with foil at the 40-minute mark.
• Variations: fold in 1/2 cup chopped pecans or chocolate chips; swap the pumpkin pie spice for 1 1/2 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp ginger + a pinch of cloves; add an easy maple glaze (1 cup powdered sugar + 2 tbsp maple syrup) once cool.

Estimated nutrition per serving (1 slice): ~280 cal | protein 4 g | carbs 44 g | fat 12 g.