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 discovered mug pumpkin bread while searching for single-serve desserts during a chilly October night & was amazed by how easy it is to whip up with pantry staples. It has since become my go-to recipe whenever I crave the comforting flavors of fall without baking a whole loaf.
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.
- Mix Wet Ingredients:
- In a separate bowl, beat together pumpkin purée, eggs, oil, milk, and vanilla extract until smooth.
- Combine Wet & Dry:
- Add wet ingredients to dry ingredients, stir gently until just combined. Do not overmix.
- 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 This recipe became a family favorite when my kids started requesting pumpkin bread after school & especially enjoyed customizing their mug breads with chocolate chips or pecans for an extra treat.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug for mug bread, loaf pan for loaf, and oven for baking.
Allergen Information
Contains wheat (gluten), eggs, and possibly dairy if using milk or butter. For nut allergies, omit nuts and always check ingredient labels for hidden allergens.
Nutritional Information
Each serving of loaf (1/8 slice) provides about 210 calories, 8 g total fat, 31 g carbohydrates, and 3 g protein.
Save Enjoy pumpkin bread warm with coffee or as a sweet snack. Its comforting spice makes it a delightful treat any time of year.
Recipe FAQ
- → Can this bread be made vegan?
Yes, substitute eggs with flax eggs and use plant-based milk to make the bread vegan-friendly without sacrificing texture.
- → What spices are used in this pumpkin bread?
The blend includes ground cinnamon, nutmeg, ginger, and optional cloves for warm, seasonal flavor.
- → How do cooking times differ between mug and loaf?
The mug version takes about 2–3 minutes in the microwave, while the loaf requires 40–50 minutes baking in the oven.
- → Can nuts or chocolate chips be added?
Yes, folding in chopped walnuts, pecans, or chocolate chips offers extra texture and flavor options.
- → What is the best way to check doneness?
Insert a toothpick in the center; it should come out clean when the bread is fully cooked.