Save A moist pumpkin bread, warmly spiced and perfect for the fall season, made quickly in a mug or traditionally as a loaf. It's both budget-friendly and adapts beautifully to any time of year.
One chilly afternoon, I made the mug version for a spontaneous autumn snack, amazed by its fluffy texture and just-right spice. Now it's my go-to recipe when I want a treat without much fuss.
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
- Combine Dry Ingredients:
- Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
- Mix Wet Ingredients:
- Beat pumpkin purée, eggs, oil or butter, milk, and vanilla extract in a separate bowl until smooth.
- Combine Wet and Dry:
- Stir wet mixture into dry gently until just combined.
- Add-ins:
- Fold in nuts or chocolate chips if desired.
- For Mug Bread:
- Lightly grease a microwave-safe mug, fill halfway with batter, and microwave on high 2 to 3 minutes until set. Let cool before eating.
- For Loaf:
- Preheat oven to 350°F (175°C), grease and flour a 9x5 inch loaf pan, add batter, and bake 40 to 50 minutes until golden and a toothpick comes out clean. Cool before serving.
Save My family loves gathering on weekends for a warm loaf, especially when everyone personalizes their slice with nuts or chocolate chips. It's always a hit during seasonal get-togethers.
Serving Suggestions
Enjoy pumpkin bread warm with a sprinkle of powdered sugar or a generous dollop of whipped cream for a cozy treat.
Storage and Leftovers
Store leftovers in an airtight container for up to three days, or freeze slices individually for easy snacks later.
Nutritional Information
Each serving of loaf (1/8) has about 210 calories, 8 g fat, 31 g carbs, and 3 g protein.
Save Try both mug and loaf styles for variety, and don't hesitate to add your favorite mix-ins for a personal twist.
Recipe FAQs
- → Can I prepare this bread without eggs?
Yes, eggs can be replaced with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) to make a vegan-friendly version.
- → How long does the mug version take to cook?
The mug bread cooks in the microwave for 2–3 minutes until set and a toothpick comes out clean.
- → What spices enhance the pumpkin flavor?
Cinnamon, nutmeg, ground ginger, and optional cloves combine to create a warm, aromatic spice profile.
- → Can I add nuts or chocolate chips?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds texture and richness to the bread.
- → Is it possible to use plant-based milk?
Plant-based milk, such as almond or soy, works well and can be used in place of dairy milk.
- → How do I know when the loaf is done baking?
Bake at 350°F for 40–50 minutes until golden and a toothpick inserted in the center comes out clean.