Pin it 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 made this pumpkin bread for a chilly October afternoon, and it instantly became a family favorite. I love that you can whip up a single serving or bake a whole loaf to share.
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 Dry Ingredients:
- In a large bowl, whisk together all dry ingredients.
- Combine Wet Ingredients:
- In a separate bowl, beat together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Combine Mixtures:
- 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.
- 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:
- 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.
- Fill Pan:
- Pour all batter into the pan and smooth the top.
- Bake:
- Bake for 40–50 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool:
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Pin it 
Pin it Sharing this pumpkin bread with my family has become an autumn tradition we all look forward to. There's nothing better than cozying up together with warm, spiced slices and a mug of tea.
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.
Nutritional Information
Per serving (loaf, 1/8th): 210 calories, 8 g fat, 31 g carbohydrates, 3 g protein
Pin it 
Pin it Enjoy your pumpkin bread warm with a sprinkle of powdered sugar or a dollop of whipped cream. Perfect for breakfast, dessert, or a cozy snack.
Common Questions
- → Can I use gluten-free flour for this bread?
Yes, substituting all-purpose flour with a gluten-free blend can work well, though texture may vary slightly.
- → How do I make the vegan version of this pumpkin bread?
Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use plant-based milk to keep it vegan-friendly.
- → What is the best way to store leftovers?
Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → Can I add nuts or chocolate chips to the batter?
Yes, fold in chopped walnuts, pecans, or chocolate chips before cooking for added texture and flavor.
- → How do I tell when the loaf is fully baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs when done.