Warm, moist pumpkin bread with fall spices, adaptable for mug or loaf baking, with nut or chocolate options.
# 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 pumpkin purée (unsweetened)
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
# Method:
01 - Whisk all dry ingredients together in a large mixing bowl until evenly mixed.
02 - In a separate bowl, beat pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
03 - Add wet ingredients to dry ingredients and stir gently until just combined, taking care not to overmix.
04 - Fold in chopped nuts or chocolate chips if desired.
05 - Lightly grease a microwave-safe mug (12 oz or larger) and fill it halfway with batter (about 1/2 cup).
06 - Microwave on high for 2 to 3 minutes until set and a toothpick inserted comes out clean. Allow to cool 1 to 2 minutes before consuming.
07 - Preheat oven to 350°F. Grease and lightly flour a 9x5-inch loaf pan.
08 - Pour batter into prepared pan and smooth the surface. Bake for 40 to 50 minutes until golden and a toothpick inserted in center comes out clean.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
