The Best Moist Pumpkin Bread (One Bowl, No Mixer)

Few things say fall like a loaf of pumpkin bread cooling on the counter. This version is everything you want: deeply moist, tender, full of warm spice and easy enough to make on a weeknight. You need one bowl, a whisk and a spatula. No stand mixer required.

Why this recipe works

• Oil instead of butter keeps the crumb soft and moist for days, even straight from the fridge.
• A mix of white and brown sugar gives sweetness plus a subtle caramel depth that complements the pumpkin.
• A full 15-ounce can of pumpkin means no leftover half-can sitting in your fridge.
• Baking soda and a little baking powder together give the loaf a nice rise and a gently domed top.

Pumpkin purée vs. pumpkin pie filling

Read the can carefully. Pumpkin purée (sometimes labeled "100% pure pumpkin") is just cooked pumpkin. Pumpkin pie filling already contains sugar and spices, and it will make this bread overly sweet and dense. If you only have pie filling, it's better to save it for a pie.

Tips for the best loaf

• Measure flour correctly. Spoon it into the cup and level it off. Scooping straight from the bag packs in extra flour and makes a dry loaf.
• Don't overmix. Stop folding as soon as the flour disappears. Overmixing develops gluten and creates tunnels and toughness.
• Check early. Ovens vary. Start checking at 55 minutes. The center should spring back lightly when touched.
• Let it cool. Quick breads finish setting as they cool. Slicing too early can make the middle look gummy.

Easy variations

• Chocolate chip: fold in 3/4 cup semi-sweet chips.
• Nutty: add chopped walnuts or pecans, and sprinkle a few on top before baking.
• Cinnamon-sugar crust: mix 1 tablespoon sugar with 1/2 teaspoon cinnamon and sprinkle over the batter before baking.
• Muffins: divide into a lined 12-cup muffin tin and bake about 20 to 25 minutes.

Storage and freezing

Wrap the cooled loaf tightly and keep it at room temperature for up to 2 days or in the refrigerator for up to a week. To freeze, wrap whole or sliced bread in plastic wrap and then foil and freeze for up to 3 months. Thaw at room temperature, or toast slices straight from frozen.