# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves (optional)
→ Wet Ingredients
10 - 1 cup unsweetened pumpkin purée
11 - 2 large eggs
12 - 1/3 cup vegetable oil or melted butter
13 - 1/4 cup milk (dairy or plant-based)
14 - 1 teaspoon vanilla extract
→ Optional Add-ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup chocolate chips
# Step-by-Step:
01 - Whisk all dry ingredients thoroughly in a large bowl until evenly distributed.
02 - In a separate bowl, beat pumpkin purée, eggs, oil, milk, and vanilla extract until smooth and homogenous.
03 - Gently fold wet ingredients into dry ingredients until just blended. Avoid overmixing to maintain a tender texture.
04 - Carefully fold in nuts or chocolate chips if using, distributing evenly throughout the batter.
05 - Lightly grease a microwave-safe mug (minimum 12 oz capacity). Fill halfway with batter, approximately 1/2 cup.
06 - Cook on high power for 2 to 3 minutes until set and a toothpick comes out clean. Allow to cool briefly before serving.
07 - Set oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
08 - Pour batter into the prepared pan, smoothing the surface. Bake for 40 to 50 minutes until golden brown and a toothpick inserted into the center emerges clean.
09 - Let bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.
