One bowl pumpkin bread
This is a fantastic one-bowl pumpkin bread recipe! As they say, it’s a true “one-bowl wonder”—which really just means you won’t be stuck washing a mountain of dishes later. Although I’ve arranged everything neatly on separate plates for the photos, when you’re actually baking this at home, just grab your biggest bowl and your kitchen scale, and mix everything right in there.
Ingredients
For the Delicious Pumpkin Bread:
- 140 gr flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tbsp spices (I use cinnamon, ginger, and nutmeg)
- 210 gr pumpkin puree
- 150 gr brown sugar
- 85 gr vegetable oil
- 1 egg + 1 yolk
- vanilla essence
- 100 ml cream 33%
- 33 gr sugar
For the Easy Cream Topping:
- 150 g cream cheese (mascarpone or similar cheese)
Instructions
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Prepare the batter:
Start by combining the pumpkin puree with the aromatic spices, vegetable oil, salt, egg, yolk, and brown sugar.
Next, sift the baking powder, baking soda, and flour together with the remaining spices to ensure there are no lumps.
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Combine and bake:
Fold the sifted dry ingredients into the liquid mixture.
Blend the batter gently until it is completely smooth.
Pour the mixture into a 20 x 8 cm baking tray.
Bake at 180°C for approximately 40 minutes.
When finished, the loaf should rise to a height of about 5.5 to 6 cm.
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Make the cream topping:
Although I originally topped this loaf with a tempered egg white cream whipped with sugar, I highly recommend using a simple mascarpone cream instead. It balances the flavors much better and isn’t overly sweet.
Simply take your cream cheese ingredients and whip them until the mixture is light and fluffy!
