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 first tried this recipe when craving something sweet late at night, and it was amazing how simple and satisfying the mug version turned out. Now it's a fall staple in my kitchen, whether I'm baking for myself or bringing a loaf to friends.
Ingredients
- Dry Ingredients: 1 cup (125 g) all-purpose flour, 1/2 cup (100 g) brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves (optional)
- Wet Ingredients: 1 cup (240 g) pumpkin purée (unsweetened), 2 large eggs, 1/3 cup (80 ml) vegetable oil or melted butter, 1/4 cup (60 ml) milk (dairy or plant-based), 1 tsp vanilla extract
- Optional Add-ins: 1/2 cup (60 g) chopped walnuts or pecans, 1/2 cup (80 g) chocolate chips
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 Ingredients:
- Add wet ingredients to dry ingredients. Stir gently until just combined. Do not overmix.
- Add Extras:
- 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 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. 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 
Save We make this pumpkin bread every fall as a weekend baking tradition. The whole family gathers in the kitchen, helping with mixing and then enjoying warm slices with cocoa or tea.
Serving Suggestions
Dust with powdered sugar or add a dollop of whipped cream to each slice for extra indulgence.
Variations
Try adding raisins or dried cranberries for extra texture, or swap nuts for seeds if preferred.
Nutritional Information
Each loaf serving (1/8th) contains about 210 calories, 8 g fat, 31 g carbohydrates, and 3 g protein.
Save 
Save Enjoy this pumpkin bread fresh out of the oven or microwave–it's a quick way to bring cozy vibes to your day. Perfect for snacking or sharing with friends.
Cooking Questions
- → Can I make this bread without nuts?
Yes, simply omit the chopped walnuts or pecans. The bread will remain moist and flavorful without nuts.
- → How do I prepare a vegan version?
Replace eggs with flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) and use plant-based milk for a vegan-friendly variation.
- → What is the best way to check doneness?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs when fully cooked.
- → Can I add other mix-ins?
Yes, dried cranberries or raisins work well for extra texture and sweetness alongside nuts or chocolate chips.
- → What is the difference between the mug and loaf methods?
The mug version cooks quickly in the microwave for a single serving, while the loaf takes longer baking in the oven for multiple slices.
- → How should I store leftovers?
Keep bread wrapped tightly at room temperature for up to two days or refrigerate for longer freshness.