Hello, all! I’m here today with a super simple and delicious one bowl pumpkin bread recipe.
As I mentioned in my banana bread post, I am a huge fan of one bowl recipes. One of the reasons why I adore baking, then, is that many recipes can be adapted to require only one bowl. For this recipe, I’ve adapted this Once Upon a Chef recipe to fit my tastes; namely, I reduced the sugar, butter, and converted the two loaf recipe into one massive loaf because 1) I own one loaf pan and 2) who doesn’t like a giant pumpkin loaf??
The original recipe calls for an electric mixer, which I do not have, so I used a large spoon to combine the sugar and butter. Basically, I flattened the softened butter into the sugar and repeated this motion for several minutes until the mixture became a semi-fluffy paste. This made for a great arm workout, which was sorely needed.
As a side, unrelated note, it is in fact possible to whip cream without an electric mixer! I made cream puffs for my mother during the summer (I’ll have to post the recipe soon — they were delicious if time consuming) and spent many minutes banging at a metal bowl with a fork. It was loud and oddly cathartic.
But, back to this pumpkin bread! This recipe yields a crackly crust and a moist interior. This is not an airy bread — it’s unapologetically dense, almost fudgey, and has just the right balance of sweetness and spice.
The warmth of the cinnamon and nutmeg lingers on the tongue, making for an utterly autumnal and delicious experience.