Libby’s Pumpkin Bread

If you love the cozy flavors of fall, you’re going to adore this Libby’s Pumpkin Bread! It’s soft, moist, and filled with the warm taste of cinnamon and pumpkin. This easy recipe uses Libby’s 100% Pure Pumpkin, giving every slice a rich flavor and perfect texture.

It’s the kind of bread that makes your kitchen smell amazing and brings comfort to every bite. You can enjoy it for breakfast, as a snack, or even as a sweet treat after dinner. Best of all, it comes together with simple ingredients and no fancy steps, just mix, bake, and enjoy!

I love Libby’s Pumpkin Bread. Paula Deen Banana Bread is one of my favorite bread. So I think this bread recipe is suitable for you to make for breakfast anytime.

Ingredients for the Libby’s Pumpkin Bread

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 ½ cups granulated sugar
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 cup Libby’s 100% Pure Pumpkin (not pumpkin pie mix)
• ⅓ cup water or milk
• 1 teaspoon pure vanilla extract

Optional add-ins:

• ½ cup chopped pecans or walnuts
• ½ cup chocolate chips or raisins

Equipment

• Loaf pan
• Mixing bowls (large and medium)
• Whisk or hand mixer
• Spatula
• Cooling rack
• Measuring cups and spoons

Instructions of Pumpkin Bread

Step 1:  Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or nonstick spray and lightly dust it with flour. 

Step 2: In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Step 3: In a large bowl, whisk together the sugar, oil, and eggs until smooth and slightly creamy. Add Libby’s pumpkin purée, water (or milk), and vanilla extract. Mix until all ingredients are fully blended.

Step 4: Gradually add the dry ingredients to the wet mixture. Use a silicone whisk to gently fold until no streaks of flour remain. 

Step 5: Pour the batter into your prepared loaf pan and spread evenly. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve with butter, cream cheese, or a drizzle of honey.

Storage Tips

Room temperature & Refrigerator: Store in an airtight container for up to 3 days and keep for up to a week in the refrigerator.

Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving.

Pro Tips for the Best Libby’s Pumpkin Bread

1. Use Libby’s 100% Pure Pumpkin: It’s thick, rich, and has the perfect consistency — not watery like some other brands.
2. Don’t overmix the batter: Stir just until combined to keep the bread fluffy.
3. Add moisture boosters: A tablespoon of sour cream or Greek yogurt adds extra richness.
4. Want extra spice? Add ½ teaspoon of pumpkin pie spice for a bold fall flavor.
5. For a bakery-style crust: Sprinkle a tablespoon of coarse sugar or cinnamon sugar on top before baking.
6. Check for doneness early: Every oven varies — start checking at the 50-minute mark.
7. Turn it into muffins: Spoon batter into a muffin tin and bake at 350°F for 20–25 minutes.

Nutrition (Per Serving)

• Servings: 8
• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Carbohydrates: 44g
• Fiber: 2g
• Sugar: 27g
• Protein: 4g

More Pumpkin & Cake Recipes You’ll Love:

• Pumpkin Cake
• Pumpkin Tart
• Fruit Cake
• Watergate Cake 
• Pistachio Ricotta Cake

FAQs

Q1: Can I use fresh pumpkin instead of canned Libby’s?
A: Yes, but make sure to cook and puree your pumpkin until smooth. Drain excess water so your bread doesn’t turn out soggy.

Q2: Can I make this pumpkin bread gluten-free?
A: Absolutely! Use a 1:1 gluten-free all-purpose flour blend. The texture will still be moist and delicious.

Q3: How can I make it dairy-free?
A: This recipe already is! Just ensure your add-ins (like chocolate chips) are dairy-free too.

Q4: What can I use instead of oil?
A: You can substitute melted butter, coconut oil, or even unsweetened applesauce for a lighter version.

Q5: Can I double the recipe?
A: Yes! Double the ingredients and bake in two loaf pans, or pour into a bundt pan for a festive twist.

Final Thoughts

Libby’s Pumpkin Bread is a cozy, comforting classic that fills your kitchen with the irresistible aroma of fall spices. It’s soft, flavorful, and perfect for any time of day whether enjoyed with a morning latte or served as an after-dinner treat.

Once you’ve tried this recipe, it’ll become a yearly tradition. Bake an extra loaf to share with friends, neighbors, or family because nothing spreads warmth and happiness quite like homemade pumpkin bread.