Save to Pinterest 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 pumpkin bread in a mug on a chilly autumn evening and was amazed how quickly it came together. Since then, it's become a go-to snack for my family when we need a warm treat 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 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: 1/2 cup (60 g), optional
- Chocolate chips: 1/2 cup (80 g), optional
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:
- Add wet ingredients to dry ingredients; stir gently until just combined. Do not overmix.
- Fold in add-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 2–3 minutes, or until set and a toothpick comes out clean. Let cool for 1–2 minutes before eating.
- Loaf 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 40–50 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 to Pinterest Every year, our kids like to decorate their mug breads with chocolate chips before microwaving. It's a fun autumn tradition that fills the kitchen with spiced aromas.
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 or butter. Omit nuts if needed and check ingredient labels for hidden allergens.
Nutritional Information
Per serving of loaf (1/8th): 210 calories, 8 g total fat, 31 g carbohydrates, 3 g protein.
Save to Pinterest Pumpkin bread in a mug or loaf makes a delicious dessert or snack. Enjoy it warm with a light dusting of powdered sugar or whipped cream.
Common Questions
- → Can I make this pumpkin bread vegan?
Yes, substitute eggs with flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) and use plant-based milk to keep it vegan-friendly.
- → How do I know when the loaf is fully baked?
Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached.
- → Can I add nuts or chocolate chips to the bread?
Absolutely, folding in chopped walnuts, pecans, or chocolate chips adds delightful texture and flavor variations.
- → What is the difference between the mug and loaf cooking methods?
The mug version cooks quickly in the microwave within minutes, while the loaf requires longer baking time in the oven for a classic texture.
- → Can I use alternative flours in this bread?
All-purpose flour works best for texture, but you can experiment with other flours; just note the moisture and baking times may vary.