Moist Spiced Pumpkin Bread

A moist, warmly spiced pumpkin bread perfect for fall and budget-friendly, easily made in a mug for a quick treat or baked as a classic loaf.

I discovered this recipe during a chilly autumn weekend and found it effortless to whip up for a cozy night in. The aroma filled the kitchen, instantly making it feel like a special occasion without hours of baking.

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: 1/2 cup (60 g), optional
• Chocolate chips: 1/2 cup (80 g), optional

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.

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 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 pan and smooth 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.

Pin It

Whenever I bake this pumpkin bread, my family gathers in the kitchen, eager for pieces still warm from the oven. It's a tradition we love on rainy weekends and after fall walks.

Required Tools

Mixing bowls, whisk, measuring cups and spoons, microwave-safe mug for mug bread, loaf pan and oven for classic loaf.

Allergen Information

Contains wheat (gluten), eggs, and possibly dairy. Omit nuts for nut allergies. Check ingredients for hidden allergens.

Nutritional Information

Each loaf serving (1/8th) contains approximately 210 calories, 8 g total fat, 31 g carbohydrates, and 3 g protein.

Pin It

Enjoy pumpkin bread freshly baked with a dusting of powdered sugar or a touch of whipped cream.

Recipe FAQs

→ Can I make this pumpkin bread vegan?

Yes, replace the eggs with flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) and use plant-based milk for a vegan variation.

→ How do I tell when the loaf is baked properly?

Insert a toothpick into the center; if it comes out clean, the bread is baked through and ready to cool.

→ Can I add mix-ins to the batter?

Absolutely, chopped walnuts, pecans, or chocolate chips can be folded into the batter for extra flavor and texture.

→ What’s the best way to cook the pumpkin bread quickly?

Prepare the batter in a microwave-safe mug and cook on high for 2–3 minutes until set for a fast, single serving.

→ How should I store leftover bread?

Wrap tightly and store at room temperature for up to two days, or refrigerate to extend freshness.

→ Can I use dairy-free milk in the batter?

Yes, any dairy or plant-based milk works well in this bread for a creamy texture.