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.
Every autumn, I crave the cozy aroma of pumpkin bread, and this recipe lets me bake a comforting snack in minutes or a loaf to share with loved ones.
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 the dry ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Prepare wet ingredients:
- In a separate bowl, beat together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Combine and fold:
- Add wet ingredients to dry ingredients. Stir gently until just combined, being careful not to overmix. Fold in nuts or chocolate chips if desired.
- For Mug Bread:
- Lightly grease a large microwave-safe mug. Fill halfway with batter (about 1/2 cup). Microwave on high for 2–3 minutes until set and a toothpick comes out clean. Cool for 1–2 minutes before enjoying.
- For Loaf:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. Pour batter into pan, smooth the top, and bake for 40–50 minutes until golden and a toothpick inserted in the center comes out clean. Cool in pan 10 minutes; then transfer to a wire rack to cool completely.
Save This recipe is a staple at our family fall gatherings, especially when we need a snack that everyone can enjoy – no one can resist a warm slice with tea.
Serving Suggestions
Enjoy warm with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Storage & Leftovers
Store bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Each loaf slice (1/8th) delivers about 210 calories, 8 g fat, 31 g carbs, and 3 g protein.
Save This pumpkin bread brings instant comfort, whether made in a mug for yourself or as a loaf to share. It's the perfect way to enjoy autumn any day of the week.
Kitchen Q&A
- → Can I substitute ingredients for dietary needs?
Yes, eggs can be replaced with flax eggs for a vegan option, and plant-based milk works well instead of dairy milk.
- → How do I know when the bread is fully cooked?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- → Can I add mix-ins to enhance texture?
Absolutely, chopped nuts or chocolate chips are great additions folded gently into the batter before cooking.
- → What’s the best way to store leftover bread?
Store cooled bread in an airtight container at room temperature for up to two days, or refrigerate up to a week.
- → Is it possible to use this method for gluten-free baking?
Substituting all-purpose flour with a gluten-free blend can work, but texture may vary; monitor baking times accordingly.