Pin 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 remember the first time I tried making pumpkin bread in a mug during a busy autumn afternoon, and it turned out so fluffy and comforting. Since then, this recipe has been a go-to whether I need an instant treat or want to bake a loaf for 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 the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet Ingredients:
- In a separate bowl, beat pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Combine Mixtures:
- Add wet ingredients to dry ingredients; stir gently until just combined. Do not overmix.
- Add-ins:
- 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 to 3 minutes, or until set and a toothpick comes out clean. Let cool for 1 to 2 minutes before eating.
- For Loaf Bread:
- 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 to 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.
Pin On chilly evenings, my kids love helping me mix the batter, and it's become a simple tradition to enjoy pumpkin bread together after dinner with a sprinkle of powdered sugar.
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 regular milk or butter. Omit nuts for nut allergies and always verify ingredient labels for hidden allergens.
Nutritional Information
Each serving of loaf (1/8th) provides 210 calories, 8 g total fat, 31 g carbohydrates, and 3 g protein.
Pin This pumpkin bread always lifts spirits and warms up even the busiest day. Choose your style (mug or loaf) and savor the fall flavor anytime.
Recipe Q&A
- → How can I make the pumpkin bread vegan?
Replace eggs with flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) and use plant-based milk instead of dairy milk or butter.
- → What spices are used in this pumpkin bread?
Cinnamon, nutmeg, ginger, and optional cloves provide a warmly spiced flavor that complements the pumpkin base.
- → Can I add nuts or chocolate to this bread?
Yes, chopped walnuts, pecans, or chocolate chips can be folded into the batter for added texture and richness.
- → 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.
- → What is the best way to store the baked loaf?
Once cooled, store the loaf in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Can I substitute the flour used in this bread?
All-purpose flour is recommended, but blends like whole wheat or gluten-free flours can be used with adjustments in texture and moisture.