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 mug pumpkin bread when I wanted a comforting autumn snack but didn&t have time for a full loaf. Both methods offer delicious results, and I often switch versions based on how much time I have.
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 flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients:
- In a separate bowl, beat pumpkin purée, eggs, oil or melted butter, 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 walnuts, pecans, or chocolate chips if desired.
- 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 We love making this pumpkin bread together on chilly evenings. My kids always request the chocolate chip version, and it&s become a fun seasonal tradition.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug, loaf pan, oven
Allergen Information
Contains wheat (gluten), eggs, and possibly dairy. Omit nuts for nut allergies and always check ingredient labels for hidden allergens.
Nutritional Information
Per serving (loaf, 1/8th): Calories: 210, Total Fat: 8 g, Carbohydrates: 31 g, Protein: 3 g
Save Try both versions to see which you love best. Pumpkin bread is best enjoyed warm with a cozy drink!
Kitchen Tips & Answers
- → Can I make this bread vegan?
Yes, by replacing eggs with flax eggs and using plant-based milk, you can create a vegan version without compromising flavor or texture.
- → How do I know when the bread is done baking?
Insert a toothpick into the center; if it comes out clean, the bread is baked through and ready to cool.
- → Can I add mix-ins to the batter?
Absolutely. Chopped walnuts, pecans, or chocolate chips can be folded into the batter for added texture and flavor.
- → Is the mug bread suitable for a quick snack?
Yes, the mug version cooks in just a few minutes in the microwave, perfect for a quick and warm treat.
- → How can I store leftovers?
Wrap the bread tightly and keep it at room temperature for up to two days, or refrigerate to extend freshness.