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–+ servings
libbys pumpkin bread recipe

Easy Fall Spice Libby's Pumpkin Bread Recipe with Libby's Pumpkin Purée

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…
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
COURSE Bread Recipe, Loaf Recipe, Quick Bread Recipe
CUISINE Fall Desserts, Fall Recipes, Fall Treats
SERVINGS 8
Calories 153 kcal

Equipment

9x5 Loaf Pan
spatula
Mixing Bowls
Measuring Spoons and Measuring Cups

Ingredients
  

  • 2 cups All Purpose Flour
  • ½ tsp Cinnamon
  • ½ tsp Ground Clove
  • ½ tsp Ginger
  • ⅛ tsp Allspice
  • pinch Salt - or around ⅛ of a teaspoon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 4 tbsp Unsalted Butter - softened
  • ½ cup Brown Sugar - firmly packed
  • ¼ cup Pure Maple Syrup
  • 1 cup Libby's Pumpkin Purée - plain/unflavored
  • 2 large Eggs
  • ½ cup Milk
  • 1 tsp Pure Vanilla

Instructions
 

  • 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. Toss in about a tablespoon or two of all purpose flour.  Move the pan all around ensuring that the flour evenly coats the inside. Tap the pan to remove excess flour. Set the loaf pan aside.
  • Prepare Dry Ingredients: 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.
  • Prepare Wet Ingredients: 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.
  • 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.  
  • Add Dry Ingredients to Wet Ingredients: Pour in the second half of the dry ingredients and incorporate once more with your spatula until flour mixture is just combined, scraping down the sides of the bowl as necessary. 
  • Transfer: 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.  
  • Bake: in a 350F oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. If your oven is fast, check sooner at 50 minutes.
  • Let Cool: Let 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).

Nutrition

Calories: 153kcalCarbohydrates: 24gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 203mgPotassium: 132mgFiber: 1gSugar: 21gVitamin A: 4967IUVitamin C: 1mgCalcium: 83mgIron: 1mg
KEYWORD easy pumpkin bread, easy pumpkin recipes, fall spiced loaf recipe, libby's pumpkin recipe, libbys pumpkin bread, libbys pumpkin puree, pumpkin bread, pumpkin bread recipe, pumpkin loaf, pumpkin spice loaf, quick bread recipe
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