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.
I first made this pumpkin bread on a chilly afternoon for my family, quickly whipping up a mug in the microwave before turning the rest into a full loaf for brunch. It quickly became our fall go-to comfort treat.
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 (optional): 1/4 tsp
- 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 (optional): 1/2 cup (60 g)
- Chocolate chips (optional): 1/2 cup (80 g)
Instructions
- Mix 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.
- Combine Wet and Dry:
- Add wet ingredients to dry ingredients; stir gently until just combined. Do not overmix.
- Add-Ins:
- Fold in nuts or chocolate chips if using.
- 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, or until set and a toothpick comes out clean. Let cool for 1–2 minutes before eating.
- Bake Loaf:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan. Pour batter into the pan and smooth the top. Bake for 40–50 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Save Last year, my kids loved helping with measuring spices and filling mugs with pumpkin batter. We now enjoy the mug bread during movie nights while the loaf makes a great breakfast treat.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug for mug bread, loaf pan and oven for loaf version.
Allergen Information
This recipe contains wheat (gluten), eggs, and dairy (if using milk or butter). For nut allergies, skip the nuts and always check labels for other allergens.
Nutritional Information
Each serving of the loaf (1/8th) contains about 210 calories, 8 g total fat, 31 g carbohydrates, and 3 g protein.
Save This pumpkin bread is perfect for a quick dessert or cozy snack. Enjoy warm as is, or topped with powdered sugar for a festive touch.
Recipe FAQ
- → Can I make this bread vegan?
Yes, replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use plant-based milk to keep the texture moist.
- → What spices enhance the pumpkin flavor?
Cinnamon, nutmeg, ground ginger, and cloves provide warm and aromatic notes that complement pumpkin perfectly.
- → How long does the mug version take to cook?
The mug bread cooks quickly in the microwave, taking about 2 to 3 minutes until set and a toothpick comes out clean.
- → Can I add nuts or chocolate chips?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds texture and extra flavor to the bread.
- → What is the best way to check if the loaf is done?
Insert a toothpick into the center; it should come out clean or with only a few moist crumbs when fully baked.
- → Can dried fruits be added?
Adding raisins or dried cranberries provides additional texture and subtle sweetness.