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.
Last autumn, I whipped up this pumpkin bread in a mug on a chilly afternoon, and it instantly filled my kitchen with cozy aromas. This recipe has become a favorite for both busy weeknights and relaxed weekends.
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
- Combine 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.
- Bring Together:
- Add wet ingredients to dry ingredients. Stir gently until just combined. Do not overmix.
- Add-Ins:
- Fold in nuts or chocolate chips if using.
- Prepare Mug Version:
- Lightly grease a microwave-safe mug (at least 12 oz/350 ml). Fill mug halfway with batter. Microwave on high for 2–3 minutes, or until set. Let cool for 1–2 minutes before eating.
- Prepare Loaf Version:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan. Pour batter in and smooth the top. Bake for 40–50 minutes, or until golden and set. Cool in pan for 10 minutes, then transfer to rack to cool.
Save My kids love helping with stirring in the chocolate chips, and it's a treat we enjoy together right out of the oven or microwave.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug for mug bread, loaf pan for loaf, oven for loaf.
Allergen Information
Contains wheat (gluten), eggs, and possibly dairy. For nut allergies, omit nuts, and always check ingredient labels.
Nutritional Information
Per loaf serving (1/8th): 210 calories, 8 g fat, 31 g carbohydrates, 3 g protein.
Save This pumpkin bread will bring cozy comfort to your kitchen, whether enjoyed fresh from the mug or sliced from a loaf.
Recipe Questions
- → Can I make this pumpkin bread vegan?
Yes, replace the eggs with flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) and use plant-based milk for a vegan version.
- → What spices are used for flavoring?
Ground cinnamon, nutmeg, ginger, and optional cloves provide the warm, autumnal spice profile in this pumpkin bread.
- → How do I make the mug version?
Fill a greased microwave-safe mug halfway with batter and microwave on high for 2-3 minutes until set, then let cool briefly before enjoying.
- → Can I add nuts or chocolate chips?
Yes, optional chopped walnuts, pecans, or chocolate chips can be folded into the batter for extra texture and flavor.
- → What is the baking time for the loaf?
Bake the loaf at 350°F (175°C) for 40-50 minutes until a toothpick inserted in the center comes out clean.
- → How should I store leftover bread?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.