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 tried making pumpkin bread on a chilly autumn afternoon and loved how easy it was to enjoy a seasonal favorite in just minutes. It became my go-to recipe for sharing cozy flavors with friends and family.
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 Mixtures:
- Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
- Add-ins:
- Fold in nuts or chocolate chips if using.
- Prepare Mug Bread:
- Lightly grease a large microwave-safe mug (at least 12 oz/350 ml). Fill mug halfway with batter (about 1/2 cup).
- Cook Mug Bread:
- Microwave on high for 2–3 minutes, or until set and a toothpick comes out clean. Let cool for 1–2 minutes before eating.
- Prepare Loaf:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan.
- Bake Loaf:
- 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 Loaf:
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Save My kids love helping mix the batter, and we enjoy warm pumpkin bread together during movie nights at home. Making it in a mug lets each person customize their treat.
Notes
Add raisins or dried cranberries for extra texture. Serve with a dusting of powdered sugar or a dollop of whipped cream.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug (for mug bread), loaf pan (for loaf), oven (for loaf)
Allergen Information
Contains wheat (gluten), eggs, and possibly dairy (if using milk/butter). For nut allergies, omit nuts. Always check ingredient labels for hidden allergens.
Save Enjoy this pumpkin bread warm from the mug or as thick slices from the loaf. It's a simple pleasure for any season.
Recipe Questions & Answers
- → Can I make this pumpkin bread vegan?
Yes, replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use plant-based milk for a vegan-friendly version.
- → How do I prevent the bread from becoming dry?
Avoid overmixing the batter and measure ingredients accurately. Using oil or melted butter adds moisture to the bread.
- → What spices are used to flavor this pumpkin bread?
The bread features ground cinnamon, nutmeg, ginger, and optional cloves for a warm, spiced taste.
- → Can I add nuts or chocolate chips?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds delightful texture and flavor variations.
- → How long does the mug version take to cook?
Microwave the batter in a greased mug for 2 to 3 minutes until set, then allow it to cool slightly before enjoying.
- → What is the best way to store leftover bread?
Wrap leftover bread tightly and store at room temperature for up to 2 days or refrigerate to extend freshness.