Save to Pinterest 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 tried making this pumpkin bread on a chilly October afternoon, craving something sweet but not wanting to wait for a long bake. The mug method was a game changer for those moments when you want fall flavors fast.
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
- Combine Dry Ingredients:
- In a large bowl, whisk together all dry ingredients.
- Mix Wet Ingredients:
- In a separate bowl, beat together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Make Batter:
- Add wet ingredients to dry ingredients; stir gently until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- 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, or 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, 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 to Pinterest My family loves gathering around the table for warm slices of this pumpkin bread, especially topped with whipped cream on cool evenings. The mug version is a fun after-school treat for everyone.
Variations
Make it vegan by replacing eggs with flax eggs and using plant milk. Add raisins or dried cranberries for extra texture and flavor.
Allergen Tips
Contains wheat, eggs, and possibly dairy. Omit nuts for nut allergies. Always check ingredient labels for hidden allergens.
Serving Suggestions
Serve warm with powdered sugar, whipped cream, or a dollop of yogurt. Pumpkin bread stays moist for days and is perfect for breakfast or dessert.
Save to Pinterest This pumpkin bread brings out cozy autumn flavors in minutes. Try both methods for a seasonal treat any time.
Common Recipe Questions
- → Can I make this bread vegan?
Yes, replace eggs with flax eggs and use plant-based milk for a vegan-friendly alternative.
- → How long does the mug version take to cook?
The mug bread cooks in the microwave for 2 to 3 minutes until set and a toothpick comes out clean.
- → What spices are used for flavor?
A warm blend of cinnamon, nutmeg, ginger, and cloves creates a cozy, spiced flavor.
- → Can I add nuts or chocolate chips?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds texture and richness.
- → What is the best way to check doneness for the loaf?
Insert a toothpick into the center; it should come out clean when fully baked.