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 discovered this pumpkin bread recipe when I needed a fast dessert for a cozy autumn night. The mug variation has saved me many times when unexpected guests stopped by.
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: 1/2 cup (60 g), optional
- Chocolate chips: 1/2 cup (80 g), optional
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 Sharing this pumpkin bread with my family has become our fall ritual. Watching everyone gather around for a warm slice fresh from the oven makes the season extra special.
Notes
For a vegan version, use flax eggs and non-dairy milk. Adding raisins or cranberries gives extra flavor and texture for a festive touch.
Required Tools
You only need mixing bowls, a whisk, measuring cups and spoons, and either a microwave-safe mug or loaf pan with an oven.
Nutritional Information
Each loaf serving provides about 210 calories, 8 g fat, 31 g carbohydrates, and 3 g protein to fuel your day.
Save Whip up this pumpkin bread for a quick weekday snack or a cozy weekend breakfast. Enjoy every bite warm or with a dusting of powdered sugar.
Recipe Help & Answers
- → How can I make this pumpkin bread vegan?
Replace eggs with flaxseed eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) and use plant-based milk to maintain moisture.
- → What spices enhance the pumpkin flavor?
Cinnamon, nutmeg, ginger, and optional cloves create a warm, balanced spiced profile that complements pumpkin well.
- → Can I add mix-ins to this bread?
Yes, chopped walnuts, pecans, or chocolate chips can be folded in to add texture and flavor variety.
- → How do cooking times differ between mug and loaf methods?
The mug version cooks quickly in 2–3 minutes in the microwave, while the loaf requires 40–50 minutes baking in the oven at 350°F (175°C).
- → What substitutions work for dairy ingredients?
Milk can be replaced with any plant-based alternative, and butter can be substituted with vegetable oil for dairy-free options.