This easy pumpkin bread is made with libby’s pumpkin puree and dashes of maple syrup plus brown sugar for a hint of sweetness.  It’s not overly sweet and perfect for enjoying in the morning with coffee or tea.  Simple autumn spices and cinnamon add warmth and infuse the loaf throughout with touches of autumn spice…

Enjoy this pumpkin bread in morning as a breakfast snack, in the afternoon, or in the evening! It makes a great bedtime snack with a little bit of milk on the side.

Serve With Coffee or Tea and Spread On A Little Cream Cheese for Something Extra…

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Serve with a dollop of cream cheese on top, if desired.  If you like it a little sweeter, combine a little softened cream cheese with honey and vanilla for a quick cream cheese frosting you can keep on the side and spread on individual slices as desired.

An Easy Moist Pumpkin Bread With Simple Real Ingredients

This simple libby’s pumpkin bread recipe is perfect for those of you who don’t have a bread kit or pumpkin bread mix.  You can pull this tasty, warm, spiced homemade pumpkin bread together in just a few minutes with basic ingredients you most likely already have handy in the kitchen—and, of course, a can of natural Libby’s 100% pure pumpkin for that classic pumpkin flavor.

To Make This Easy Libby’s Pumpkin Bread Recipe You’ll Need…

• 2 cups All Purpose Flour
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Clove
• 1/2 teaspoon Ground Ginger
• 1/8 teaspoon Ground Allspice – if you don’t have these individual spices handy, replace with 2 heaping teaspoons or so of pumpkin pie spice.
• 1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 4 tablespoon Unsalted Softened Butter
• 1/2 cup Packed Brown Sugar
• 1/4 cup 100% Pure Maple Syrup
• 1 cup Libby’s 100% Pumpkin Purée – the plain purée 
• 2 large Eggs
• 1/2 cup Milk – carnation milk or evaporated milk of the same amount may also be used in place of regular milk.
• 1 teaspoon Good Quality Vanilla
• 1/2 cup Chocolate Chips – optional

To Make This Easy Pumpkin Loaf, Start By Preparing A Loaf Pan

Pre-heat your oven to 350 degrees F. Grease a loaf pan. Use a 9×5 loaf pan that you swipe inside with butter to evenly coat the surface.  Next, toss in about a tablespoon or two of all purpose flour.  

Move the pan all around ensuring that the flour evenly coats the layer of butter inside the pan.  Tap the pan as necessary to move the flour around inside so that it coats every bit of butter.  Tap once more to remove any excess flour and set the loaf pan aside.

Combine A Few Dry Ingredients by whisking them together

In a medium bowl, whisk together the dry ingredients: flour, cinnamon, ground clove, ground ginger, ground allspice, baking powder, baking soda, and salt until combined. Set aside.  It helps to stir the flour around a bit inside the container to loosen it up before scooping out with your measuring cup.  

Be sure to level off your scoops with the edge of a knife or straightedge.

Combine A Few Wet Ingredients for the Libby’s Pumpkin Bread Recipe

Now separately, in a large bowl, beat together butter and brown sugar until combined and smooth.  

​To the same bowl with butter and brown sugar, drizzle in maple syrup and the vanilla and continue to beat everything together. Use a measuring cup to scoop in our Libby’s pumpkin purée and eggs.  Combine eggs and the pumpkin in with the rest of the batter by beating together until incorporated.

Next, add milk to the wet ingredients bowl and continue beating together until combined.

Combine Dry Ingredients with Wet Ingredients To Make and Easy Pumpkin Bread Batter

Pour half of the dry flour mixture into the bowl with wet ingredients.  Switch to a spatula or wooden spoon and mix into the wet ingredient batter mixing until only just combined.  

Pour in the second half of the dry ingredients (at this point you could also add about half a cup of chocolate chips, or even chopped pecans, if desired) and incorporate once more with your spatula until flour mixture is just combined, scraping down the sides of the bowl as necessary. If you like a hint of chocolate in your loaf, this banana bread recipe doesn’t get any easier…

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Transfer Batter To Loaf Pan and Bake Your Easy Pumpkin Bread

Pour the finished batter into the prepared loaf pan and bake in a 350F preheated oven 50 minutes to an hour (or until toothpick inserted in middle of the bread comes out clean).  If your oven is a tad fast, check at 50 minutes first, doing your toothpick test a little sooner.  

When baking time is up, remove from pan your pumpkin loaf cool in the pan for 15 to 20 minutes before tipping over onto a cooling rack to come to room temperature (or serve warm as desired).  Store any leftovers in a resealable plastic bag or wrap with plastic wrap.

Enjoy this easy Libby’s pumpkin bread recipe made with pumpkin puree all through the fall season with your favorite cup of hot coffee or spiced tea!  It’s a simple pumpkin bread recipe made in just a few easy steps with real pumpkin.  If you love simple, delicious pumpkin desserts, give this easy quick bread a try!  

You can even bake a few of these leading up to the holidays, as a Christmas or Thanksgiving dessert, and wrap in a little cellophane paper. 

Tie them up with a little raffia string or twine for an elegant homemade wrapping.  Gift to any friends who love to celebrate the fall with delicious homemade treats!  Gift to anyone who loves homemade loaves of classic pumpkin bread, or give as a host or hostess gift when you arrive for holiday dinners!  

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