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 remember the first time I made this pumpkin bread in a mug—it was a chilly autumn afternoon and I wanted something sweet without spending hours in the kitchen. The smell of cinnamon and nutmeg filled the house, and in minutes I had a warm treat to enjoy with my coffee.
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 and add-ins:
- Add wet ingredients to dry ingredients; stir gently until just combined. Do not overmix. Fold in nuts or chocolate chips if desired.
- 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 pan and smooth the top. Bake for 40–50 minutes, or until golden and a toothpick inserted into center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Save This pumpkin bread is now a staple in our house, especially as soon as the leaves start turning. My kids love helping to mix the batter and choose their favorite add-ins—chocolate chips usually win!
Serving Suggestions
Try it warm with a dusting of powdered sugar, or add a dollop of whipped cream for extra indulgence.
Substitutions & Variations
For a vegan version, use flax eggs and plant-based milk. Add raisins or dried cranberries for a tangy twist, or swap spices to taste.
Storing & Freezing
The loaf keeps well in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months to enjoy later.
Save This adaptable pumpkin bread satisfies fall cravings quickly and can be enjoyed any time of year. It is perfect for last-minute guests or cozy snacks.
Recipe FAQs
- → Can I make this pumpkin loaf vegan?
Yes, swap eggs with flax eggs made from flaxseed meal and water, and use plant-based milk to make it vegan-friendly.
- → How long does the mug version take to cook?
The mug preparation takes about 2–3 minutes in the microwave, offering a quick and moist option.
- → What spices enhance the pumpkin flavor best?
Cinnamon, nutmeg, ginger, and cloves work harmoniously to bring warm, cozy notes to the pumpkin base.
- → Can I add nuts or chocolate to this dish?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds texture and richness.
- → How do I know when the loaf is done baking?
Insert a toothpick in the center; it should come out clean when fully baked, usually after 40–50 minutes.
- → Is it possible to use gluten-free flour?
Yes, substitute all-purpose flour with a gluten-free blend suitable for baking to accommodate dietary needs.