There’s nothing cozier than a slice of warm, spiced pumpkin bread in the fall. This one comes together in a single bowl with brown sugar, yogurt, and oil for a tender, moist loaf you’ll want on repeat!

Several slices of pumpkin bread are arranged on a wooden board, with small bowls of butter and pumpkin puree in the background.

5 star review

“My new favorite pumpkin bread! Great flavor and SO easy to make with my toddler. It is just the right amount of sweet to feel like a treat, but not overly sweet. So glad I tried out this recipe.”

– Evie
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A Cozy Fall Pumpkin Bread – No Mixer Needed!

Okay, this recipe is the one-bowl, ultra-moist pumpkin bread that finally gets the texture right without being too sweet or too much work. I created this recipe because I wanted a go-to loaf that felt warm and satisfying, but still worked for real life. Something you can make in one-bowl, with ingredients in the pantry, like (my fav) brown sugar, canned pumpkin, oil, and Greek yogurt; all without a mixer.

I like using yogurt here, as it adds subtle tang and keeps the crumb extra tender, while the pumpkin pie spice brings just enough warmth without overpowering the flavor. This one bakes up moist and golden, with a soft texture that just feels so cozy and delicious you’ll want to make it when it first starts to feel like fall and then well beyond.

To simplify, I whisk everything in the same bowl and use yogurt instead of butter or sour cream, which keeps the prep light and the texture just about perfect. I also tested both low-fat and whole milk yogurt here and while both work, whole milk really does give it a little extra richness. I love having a loaf of this around for quick breakfasts or an afternoon snack (ditto my super moist oat flour pumpkin bread), but usually I need to make an extra loaf since I promise just one won’t last very long!

Overhead view of measured baking ingredients including flour, sugar, oil, eggs, pumpkin puree, yogurt, spices, baking powder, baking soda, and vanilla on a white surface.
Ingredients You’ll Need: brown sugar, granulated sugar, eggs, oil, pumpkin puree, Greek yogurt, vanilla extract, salt, pumpkin pie spice, all purpose flour, baking powder, and baking soda.

Welcome to My Kitchen – Let’s Bake This Cozy Pumpkin Quick Bread!

Jump to Recipe Instructions
A loaf pan lined with parchment paper and metal clips on a countertop.
Grease or line a loaf pan.
A glass bowl with eggs, brown sugar, and white sugar, surrounded by flour, pumpkin puree, oil, spices, a whisk, and cracked eggshells on a white surface.
Combine eggs, brown sugar, and granulated sugar.
A hand whisks a brown mixture in a glass bowl surrounded by bowls of flour, pumpkin puree, oil, and other baking ingredients on a white surface.
Whisk until it’s light & foamy.
A glass bowl with eggs, brown sugar, pumpkin puree, yogurt, and spices, surrounded by bowls of flour, baking powder, and broken eggshells on a white surface.
Add oil, pumpkin, yogurt, vanilla, salt & pumpkin pie spice.
A hand whisking a bowl of light brown batter, with bowls of flour, baking powder, and eggshells on a white surface nearby.
Whisk until it’s smooth.
A glass bowl with orange-brown batter and a mound of white flour on top, sitting on a light-colored surface.
Add flour, baking powder & baking soda.
A glass bowl filled with thick, orange batter and a black spatula on a light countertop, next to a parchment-lined baking pan.
Gently mix until it’s combined.
A loaf pan lined with parchment paper filled with smooth orange batter.
Spread in the loaf pan.
A loaf of pumpkin bread sits on a black cooling rack next to a knife and small bowls of pumpkin puree and ground cinnamon.
Bake until it’s puffed up & golden.
A loaf of baked pumpkin bread, partially sliced, rests on a cooling rack next to a butter knife, a dish of butter, and a white napkin.
Cool completely before slicing.

A Testing Few Notes From My Kitchen for Easy Pumpkin Bread

  • When I tested this with low-fat versus whole milk Greek yogurt, both worked well, but the whole milk version gave the loaf a slightly richer, softer crumb. I don’t recommend using non-fat, however.
  • I found that using oil (rather than butter) keeps the bread really moist for days and makes prep so much faster!
  • If you’re slicing ahead for the freezer, let the loaf cool completely and wrap individual slices in parchment so they’re easy to grab and go.
Two slices of pumpkin bread on a white plate, one slice spread with butter.
Several slices of pumpkin bread are arranged on a wooden board, with small bowls of butter and pumpkin puree in the background.
5 stars (1 rating)

Moist Pumpkin Bread (Easy Fall Treat!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 10 slices
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
There’s nothing cozier than a slice of warm, spiced pumpkin bread in the fall! This one comes together in a single bowl with brown sugar, yogurt, and oil for a tender, moist loaf you’ll want on repeat.
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Ingredients

  • ½ cup packed brown sugar (100g)
  • ¼ cup granulated sugar (50g)
  • 2 large eggs
  • ½ cup neutral oil, such as avocado or canola (120ml)
  • ¾ cup canned pumpkin purée (180g)
  • ⅔ cup plain whole milk Greek yogurt (160g)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • 1½ teaspoons pumpkin pie spice
  • 1½ cups all-purpose flour (160g)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda

Equipment

Instructions 

  • Preheat & Prep: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving a slight overhang for easy removal.
  • Make the Batter: In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until light and foamy, about 1 minute. Add the oil, pumpkin, yogurt, vanilla, salt, and pumpkin pie spice.
  • Whisk until smooth. Sprinkle the flour, baking powder, and baking soda over the top and stir with a spatula until just combined, being careful not to overmix. It’s okay if there are a few lumps.
  • Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until the loaf is puffed, golden, and a tester inserted in the center comes out clean or with just a few moist crumbs.
  • Let cool in the pan for 20 minutes, then lift out using the parchment and cool completely before slicing.

Notes

  • I recommend whisking the eggs and sugars really well before adding anything else, as it helps give the loaf a light, tender texture without a mixer.
Course: Breakfast, Quick Breads, Snack
Cuisine: American

Nutrition Information:

Serving: 1 (of 10), Calories: 258kcal, Carbohydrates: 33g, Protein: 5g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 33mg, Sodium: 315mg, Potassium: 106mg, Fiber: 1g, Sugar: 17g, Vitamin A: 2909IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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