Pin It 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 tried making pumpkin bread in a mug on a busy afternoon and loved how it satisfied my autumn cravings in minutes. Since then, it's become a regular treat in my home, especially when I want to enjoy the flavors of homemade pumpkin bread without the wait.
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 Fold:
- Add wet ingredients to dry ingredients. Stir gently until just combined. Do not overmix. 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 2–3 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 the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Pin It This recipe is a staple at our family gatherings every autumn, and my kids love adding chocolate chips for a special touch.
Notes
For vegan version: Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use plant-based milk. Add raisins or dried cranberries for extra texture. Serve with powdered sugar or whipped cream.
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 (if using milk/butter). For nut allergies, omit nuts.
Pin It This pumpkin bread is deliciously moist and perfect with afternoon tea. Enjoy whichever way you bake it—in a mug or as a loaf!
Recipe Questions & Answers
- → How can I make the pumpkin bread vegan?
Replace eggs with flax eggs made by mixing 2 tablespoons flaxseed meal with 6 tablespoons water and use a plant-based milk instead of dairy.
- → What spices enhance the pumpkin flavor?
Cinnamon, nutmeg, ginger, and optional cloves bring warm and rich notes that complement the pumpkin puree perfectly.
- → Can I bake the bread in a mug and a loaf pan interchangeably?
Yes, the batter works well for a quick microwave mug version or a longer baked loaf, adjusting cook times accordingly.
- → Are nuts necessary in this preparation?
Nuts are optional but add a pleasant crunch; walnuts or pecans work best and can be omitted for allergies.
- → What is the best way to check for doneness when baking the loaf?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs for perfect texture.