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 often whip this up in a mug late at night when I crave something sweet but don&t want the hassle of baking a whole loaf. It never fails to remind me of autumn and family gatherings.
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.
- Mix Wet Ingredients:
- In a separate bowl, beat together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Combine Ingredients:
- 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.
- 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 Last Thanksgiving, we served the loaf version warm from the oven, and my little cousin insisted on having pumpkin bread in her lunchbox the next day. It's now a yearly family tradition.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug (for mug bread), loaf pan (for loaf), and oven (for loaf)
Allergen Information
Contains wheat (gluten), eggs, and possibly dairy (if using milk or butter). For nut allergies, simply omit nuts. Always check all ingredient labels to avoid hidden allergens.
Nutritional Information
Each serving (1/8th of loaf) has about 210 calories, 8 g total fat, 31 g carbohydrates, and 3 g protein.
Save Enjoy this pumpkin bread warm with a little butter or dusted with powdered sugar. Perfect with a cup of coffee or tea!
Recipe Questions
- → Can I make this bread vegan?
Yes, replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use plant-based milk.
- → How long does it take to cook in the microwave?
Microwave the batter in a large mug for 2–3 minutes until set and a toothpick comes out clean.
- → What spices are used for flavor?
The bread includes cinnamon, nutmeg, ginger, and optional cloves for warm, aromatic notes.
- → Can I add nuts or chocolate chips?
Yes, fold in chopped walnuts, pecans, or chocolate chips for added texture and flavor.
- → How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.