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 love making pumpkin bread when cool weather arrives. The microwave version is perfect for satisfying a sudden craving, while baking a loaf fills my kitchen with cozy autumn scents.
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)
- Large eggs: 2
- 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-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Blend wet ingredients:
- In a separate bowl, beat together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Mix batter:
- Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
- Fold in mix-ins:
- Fold in nuts or chocolate chips if using.
- Mug bread method:
- 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 to 3 minutes or until set and a toothpick comes out clean. Let cool for 1 to 2 minutes before eating.
- Loaf bread method:
- 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 to 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 
Save My kids love decorating their own mug breads and sometimes we add chocolate chips for a fun twist. Sharing fresh slices from a loaf always warms up family gatherings.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug, loaf pan, oven.
Allergen Information
Contains wheat (gluten), eggs, and possibly dairy. For nut allergies, omit nuts and always check labels.
Nutritional Information
Per 1/8th loaf: 210 calories, 8 g total fat, 31 g carbohydrates, 3 g protein.
Save 
Save Enjoy this pumpkin bread fresh from the oven or microwave for the best flavor and texture. It makes fall mornings extra special.
Common Questions
- → Can I make this pumpkin bread vegan?
Yes, replace eggs with flax eggs and use plant-based milk to keep it vegan-friendly without compromising texture.
- → How long does mug bread take to cook?
Microwave the batter in a greased mug for 2 to 3 minutes until set, then let it cool slightly before serving.
- → What spices enhance the pumpkin flavor?
Cinnamon, nutmeg, ginger, and optional cloves create a warm, aromatic profile that complements the pumpkin purée.
- → Can nuts or chocolate chips be added?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds texture and bursts of flavor.
- → Is this bread suitable for gluten-free diets?
The current version uses all-purpose flour and is not gluten-free, but it may be adapted with gluten-free flour blends.
- → How to ensure the loaf is fully baked?
Bake at 350°F for 40–50 minutes and check doneness by inserting a toothpick; it should come out clean.