Save A moist, warmly spiced pumpkin bread perfect for fall, easily made in a mug for a quick treat or baked as a classic loaf. Budget-friendly and adaptable for any season.
One chilly autumn afternoon, I whipped up the mug version for my nephew and was amazed by how simple and satisfying it was. It’s now my go-to when I crave pumpkin flavors without any fuss.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Brown sugar: 1/2 cup (100 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Ground cloves: 1/4 tsp (optional)
- Pumpkin purée (unsweetened): 1 cup (240 g)
- Eggs: 2 large
- Vegetable oil or melted butter: 1/3 cup (80 ml)
- Milk (dairy or plant-based): 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Chopped walnuts or pecans: 1/2 cup (60 g, optional)
- Chocolate chips: 1/2 cup (80 g, optional)
Instructions
- Prepare dry ingredients:
- In a large bowl, whisk together all dry ingredients.
- Combine wet ingredients:
- In a separate bowl, beat together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Mix batter:
- Add wet ingredients to dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in add-ins:
- Fold in nuts or chocolate chips if desired.
- For mug bread:
- Lightly grease a large microwave-safe mug (at least 12 oz/350 ml). Fill mug halfway with batter (about 1/2 cup). Microwave on high for 2–3 minutes, until set and a toothpick comes out clean. Let cool for 1–2 minutes before eating.
- For loaf:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan. Pour all batter into the pan and smooth the top. Bake for 40–50 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Save This recipe turned into a weekend baking tradition with my family and everyone gets to choose their favorite add-ins. It’s that rare treat winner our entire household agrees on.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug for mug bread, loaf pan for loaf, oven for baking.
Allergen Information
Contains wheat (gluten), eggs, and possibly dairy. Nuts are optional and can be omitted. Be sure to review all packaged ingredient labels for additional allergens.
Nutritional Information
Approximate per serving (1/8th loaf): 210 calories, 8 g total fat, 31 g carbohydrates, 3 g protein.
Save Try this pumpkin bread with your favorite hot drink. Both loaf and mug versions make delicious, fuss-free treats in any season.
Recipe Guide
- → Can I make this bread vegan?
Yes, replace eggs with flax eggs and use a plant-based milk to keep it vegan-friendly while maintaining moisture and texture.
- → How long should I microwave the mug version?
Microwave the mug bread on high for 2 to 3 minutes until a toothpick inserted comes out clean.
- → What spices enhance the pumpkin flavor?
Cinnamon, nutmeg, ginger, and cloves provide warm, aromatic notes that complement the pumpkin's sweetness beautifully.
- → Can I add nuts or chocolate chips?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds delightful texture and flavor contrast.
- → Is this bread suitable for a quick snack?
Absolutely, the mug method makes it ready in minutes, ideal for a fast, comforting treat.