This easy pumpkin bread uses Libby’s 100% pumpkin purée, a touch of maple syrup and brown sugar for gentle sweetness. It’s lightly sweet, warmly spiced with cinnamon and autumn spices, and perfect with your morning coffee or an afternoon cup of tea.

Enjoy a slice for breakfast, an afternoon snack, or a light evening treat. It’s also lovely as a bedtime snack with a small glass of milk.

Serve With Coffee or Tea — Try a Little Cream Cheese for Extra Indulgence

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A dollop of plain cream cheese brightens each slice. If you prefer it sweeter, blend softened cream cheese with a little honey and vanilla for an easy spread you can add to individual slices.

A Moist, Simple Pumpkin Bread Made with Real Ingredients

This straightforward pumpkin bread recipe is ideal if you don’t have a boxed mix. With basic pantry staples and a can of Libby’s pumpkin purée, you can mix this spiced quick bread in minutes and enjoy a comforting loaf all season long.

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 (or about 2 heaping teaspoons pumpkin pie spice)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 tablespoons unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup pure maple syrup
• 1 cup Libby’s 100% pumpkin purée (plain)
• 2 large eggs
• 1/2 cup milk (regular, evaporated, or equivalent)
• 1 teaspoon good quality vanilla
• 1/2 cup chocolate chips or chopped pecans — optional

Prepare Your Loaf Pan

Preheat the oven to 350°F. Grease a 9×5 loaf pan with butter, then sprinkle in a tablespoon or two of flour. Tilt and tap the pan so the flour coats the greased surface evenly, then tap out any excess and set the pan aside.

Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, ground clove, ginger, allspice, baking powder, baking soda, and salt until evenly combined. Set aside.

Level your measuring cups for accuracy when measuring the flour.

Mix the Wet Ingredients

In a large bowl, beat the softened butter and brown sugar until smooth. Add the maple syrup and vanilla and continue to beat until combined.

Stir in the pumpkin purée and eggs, beating until incorporated. Add the milk and mix until the wet ingredients are combined.

Combine Dry and Wet to Make the Batter

Fold half of the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing until just combined. Add the remaining dry ingredients and fold gently until the batter is evenly combined — do not overmix. If using, fold in chocolate chips or chopped pecans at this stage.

Bake the Pumpkin Loaf

Pour the batter into the prepared loaf pan and bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so check at about 50 minutes if yours runs hot.

Let the loaf cool in the pan for 15–20 minutes, then invert onto a cooling rack to finish cooling to room temperature. Serve warm if you prefer. Store leftovers wrapped or in a resealable bag.

This simple Libby’s pumpkin bread is a seasonal favorite — lightly sweet, warmly spiced, and easy to make. It’s perfect with coffee or spiced tea and works well as a homemade gift wrapped in cellophane and tied with raffia or twine.

Wrap cooled loaves for holiday gifts, or bake a few ahead for gatherings. A tied ribbon or raffia string makes a simple, elegant presentation.

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