The Easiest No-Yeast Pumpkin Bread That Stays Incredibly Moist for Days

If you have some pumpkin on hand, this recipe is a great way to use it up and treat your family to something sweet. You don't have to wait for any dough to rise — all the ingredients simply mix together in a bowl, and the spices instantly bring a cozy, warm vibe to your kitchen.

Here’s what you need: 1 cup (200–220g) of pumpkin puree, 1 ¼ cups (130–150g) of all-purpose flour, 5 tablespoons (70–80g) of softened butter (or ⅓ cup vegetable oil), ¼ cup (40–50g) of sugar, 1 large egg, and ½ teaspoon each of salt, baking powder, and baking soda.

For the flavor: ½ teaspoon each of ground cinnamon, ginger, nutmeg, and cloves, plus the optional zest of 1 lemon.

Step 1: Make the Pumpkin Puree

Clean the seeds out of your pumpkin, wrap it tightly in foil, and bake it in the oven until soft. Let it cool right inside the foil, then scrape the flesh off the skin and blend it into a smooth puree with an immersion blender or push it through a sieve.

Step 2: Mix the Batter

In a large bowl, mix the softened butter and sugar together well. Add the egg, stir it in, and then add your cooled pumpkin puree.

In another bowl, combine the flour, salt, baking powder, baking soda, and all your spices (along with the lemon zest if you are using it). Pour the dry ingredients into the pumpkin mixture and stir gently with a spatula until just smooth.

Step 3: Bake

Take a standard 8x4-inch loaf pan, pour the batter in, and smooth out the top.

Bake in an oven preheated to 340°F–350°F (170–180°C) for 50 to 60 minutes. Check if it's done by poking a toothpick into the center; it should come out clean. Let the bread sit in the pan for 10 to 15 minutes, then take it out and let it cool completely.