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 always crave a cozy slice of pumpkin bread as soon as the weather cools, and this recipe is my go-to whether I want a quick mug version or a classic loaf. The delicious smell of baking pumpkin and spices fills my kitchen and brings instant comfort.
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)
- Large eggs: 2
- 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:
- 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 to Pinterest My kids love helping stir the batter, and the mug version is a weekday favorite when we want a little homemade treat after school. It's become our family's edible autumn tradition!
Serving Suggestions
Enjoy warm with a dusting of powdered sugar, a drizzle of honey, or a dollop of whipped cream for an extra-special touch.
Storing & Freezing
Store leftovers wrapped at room temperature for up to 3 days or freeze slices for up to 2 months. Simply reheat to enjoy fresh-baked flavor!
Nutritional Info
Each loaf serving (1/8) has about 210 calories with 8 g fat, 31 g carbohydrates, and 3 g protein. Values may vary with add-ins.
Save to Pinterest This pumpkin bread comes together in minutes and is sure to make your kitchen smell amazing. Treat yourself to a cozy bite any time of year!
Recipe FAQs
- → 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.
- → What’s the difference between mug and loaf methods?
The mug version cooks quickly in the microwave for 2–3 minutes, while the loaf bakes for 40–50 minutes in the oven for a traditional texture.
- → Can I add nuts or chocolate chips?
Absolutely, folding in chopped walnuts, pecans, or chocolate chips adds texture and flavor enhancements.
- → How do I know when it’s done baking?
Insert a toothpick into the center; it should come out clean when fully cooked.
- → Can I use plant-based milk in the batter?
Yes, dairy or plant-based milk can be used interchangeably without affecting taste or texture.