# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves, optional
→ Wet Ingredients
10 - 1 cup unsweetened pumpkin purée
11 - 2 large eggs
12 - 1/3 cup vegetable oil or melted butter
13 - 1/4 cup milk, dairy or plant-based
14 - 1 teaspoon vanilla extract
→ Optional Add-ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup chocolate chips
# Step-by-Step Guide:
01 - In a large bowl, whisk together all dry ingredients until evenly mixed.
02 - In a separate bowl, beat pumpkin purée, eggs, oil, milk, and vanilla extract until smooth and uniform.
03 - Add wet mixture to dry ingredients; stir gently until just combined to avoid overmixing.
04 - Fold in chopped nuts or chocolate chips if desired, ensuring even distribution.
05 - Lightly grease a microwave-safe mug holding at least 12 ounces. Fill halfway with batter (about 1/2 cup).
06 - Cook on high power for 2 to 3 minutes until set and a toothpick inserted comes out clean. Cool for 1 to 2 minutes before serving.
07 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan to prevent sticking.
08 - Pour all batter into prepared pan, smoothing the surface evenly.
09 - Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted in center emerges clean.
10 - Allow to cool in pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
