Yesterday was Sunday, my favorite day of the week. It rained on and off all afternoon. Because we’re on the top floor of our building, every time it rains it beats down on our ceiling, creating a subtle hum. It’s the most relaxing sound and I love it.

Besides basically meditating to the sound of the rain, I:

-Stopped by the local hippy grocery store with Alex

-Contemplated going to yoga

-Made this Slow Cooker Tuscan Chicken Stew

-Quizzed Alex on embryology (ask me about germ layers. I dare you. I’ll be able to recall approximately 0.5% of knowledge on the subject)

-Watched Boardwalk Empire, and

-Cozied up in bed with East of Eden.

It was fantastic.

And, of course, I made this pumpkin bread. If there is one recipe you make this fall, it should be this one. I’ve been making it for years, and in the quick bread world it ties for first place alongside my Zucchini Bread. It’s so unbelievably moist, and isn’t overloaded with sugar- only 3/4 cup for the whole loaf! The cinnamon, nutmeg, and cloves intensify the flavor of the pumpkin, and give the bread a vibrant orange color. Plus, it’s a one-bowl-wonder, meaning easy prep, easy cleanup, and little effort to make one of the best pumpkin breads out there.

Our loaf is already nearly gone. There’s one, maybe two slices left. It’s recipes like this that make me love baking.




Pumpkin Bread

  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 1 loaf 1x


  • 1 1/2 cups all-purpose flour
  • 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1/2 cup canola (or vegetable) oil


  1. Preheat oven to 350°F. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
  2. Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
  3. Line a bread pan with parchment paper, then pour the batter into the pan. Bake for 30 minutes, then cover the pan loosely with tin foil. This prevents excess browning of the top of your loaf. Bake for an additional 15 minutes, or until a knife inserted in the center of the loaf comes out clean.



Laura (Blogging Over Thyme)
Reply me a pumpkin quick bread!! Yours looks perfect!

Broma Bakery

Thanks, Laura!

Manali @ CookWithManali

the bread looks great!

Broma Bakery

Thanks, Malali!


This pumpkin bread is total perfection, and I’m dying for a slice!

Broma Bakery

You’ve GOTTA make it, it’s so easy!

Crystal | Apples & Sparkle

This pumpkin bread looks like it has the perfect texture! I love a one bowl baking recipe. East of Eden is definitely on my list of the best books I’ve ever read! Love Steinbeck! : )

Sarah | Broma Bakery

He’s truly one of my faves! Thanks Crystal!


can you use pumpkin pie spice in replace of the some of the spices?


I am going to make this this weekend and I cannot wait! DO you think I could use coconut sugar in place of the regular sugar and it would be the same result? Thanks!

Sarah | Broma Bakery

You can, it will have a slightly different texture, and won’t rise as much, but it will work!

Torey Beavin

My go-to pumpkin bread recipe. Quick and easy, and love the one bowl method. Seriously so good! I kinda want to recipe test this to use a full can of pumpkin other than 1 cup, but excellent as it is!

Sofi | Broma Bakery

Nothing beats a one bowl recipe in our book! Let us know how the 1 can of pumpkin goes!

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