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 as a way to use up leftover pumpkin puré and it quickly became a favorite for busy mornings. Making it in a mug is such a lifesaver when you crave something fresh and cozy in minutes.
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 puré (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:
- In a large bowl whisk together all dry ingredients.
- Mix Wet:
- In a separate bowl beat together pumpkin puré 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.
- 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 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 Last Thanksgiving my family requested this pumpkin bread in both loaf and mug form. My niece loved sprinkling chocolate chips on top before microwaving her mug bread and everyone enjoyed customizing their slices.
Required Tools
Mixing bowls whisk measuring cups and spoons microwave-safe mug for mug bread loaf pan for loaf oven for baking loaf
Allergen Information
Contains wheat (gluten) eggs and possibly dairy (if using milk or butter). Omit nuts for nut allergies. 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 This pumpkin bread is a simple joy whether made in a mug for quick comfort or baked for sharing. Enjoy warm with coffee on a chilly morning.
Recipe Questions & Answers
- → Can I make this bread vegan?
Yes, replace eggs with flax eggs and use plant-based milk to keep it moist and rich while maintaining flavor.
- → What spices are used for flavor?
Cinnamon, nutmeg, ginger, and cloves combine to give the bread its warm, autumnal aroma and taste.
- → How long does the mug version take to cook?
The mug bread cooks quickly in the microwave, approximately 2–3 minutes until set and a toothpick comes out clean.
- → Can I add nuts or chocolate chips?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds texture and richness to the bread.
- → How do I tell when the loaf is done?
Bake until golden brown and a toothpick inserted in the center comes out clean, typically 40–50 minutes at 350°F (175°C).