Libby’s Pumpkin Bread Recipe

Quick Answer

Libby’s Pumpkin Bread is a classic fall quick bread made with Libby’s 100% Pure Pumpkin, pantry staples, and warm baking spices. It’s incredibly moist, easy to make from scratch, and bakes in about 1 hour, making it perfect for breakfast, snacks, or holiday gifting.

❤️ Why You’ll Love This Recipe

• Uses real Libby’s 100% Pure Pumpkin.
• Soft, moist texture that stays fresh for days.
• Made with simple pantry ingredients.
• Perfect for breakfast, dessert, or holiday gifts.
• Easy to customize with chocolate chips, nuts, or dried fruit.
• Freezer-friendly for make-ahead baking.
• Great for loaves, muffins, or mini Bundt cakes.

I love making Libby’s Pumpkin Bread because it’s one of those timeless fall recipes that never goes out of style. Made with Libby’s 100% Pure Pumpkin, warm cinnamon, nutmeg, and cloves, this quick bread bakes into a beautifully moist loaf with rich pumpkin flavor and a tender crumb. Whether you enjoy it with your morning coffee or wrap up a loaf as a homemade gift, it’s always a seasonal favorite.

One of the best things about this recipe is its versatility. You can bake it exactly as written for a classic pumpkin loaf or customize it with chocolate chips, chopped walnuts, pecans, or dried cranberries. The batter also works wonderfully for muffins and mini Bundt cakes, making it an easy recipe to adapt for any occasion.

Ingredients You’ll Need

• 1 can (15 oz) Libby’s 100% Pure Pumpkin – Adds moisture, natural sweetness, and rich pumpkin flavor.
• 3 cups all-purpose flour – Provides the structure for a tender loaf.
• 2 cups granulated sugar – Sweetens the bread while keeping it moist.
• 1 cup vegetable oil – Creates a soft, rich crumb.
• 4 large eggs – Add structure and richness.
• ⅔ cup water – Helps create the perfect batter consistency.
• 2 teaspoons baking soda – Gives the bread a beautiful rise.
• 1½ teaspoons salt – Balances the sweetness and enhances the spices.
• 1 teaspoon ground cinnamon – Adds warm fall flavor.
• ½ teaspoon ground nutmeg – Deepens the spice profile.
• ¼ teaspoon ground cloves – Completes the classic pumpkin spice blend.

Optional Mix-Ins

Raisins

Chocolate chips

Chopped walnuts or pecans

Dried cranberries

Equipment You’ll Need

• Two 9×5-inch loaf pans
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Electric hand mixer (optional)
• Measuring cups
• Measuring spoons
• Wire cooling rack
• Toothpick or cake tester

How to Make Libby’s Pumpkin Bread

1. Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with cooking spray or butter, then lightly flour them if desired.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, Libby’s 100% Pure Pumpkin, and water until the mixture is smooth and well combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended.

4. Make the Batter

Gradually fold the dry ingredients into the pumpkin mixture. Stir just until combined—avoid overmixing, which can make the bread dense. If using chocolate chips, walnuts, pecans, or dried cranberries, gently fold them in at this stage.

5. Fill the Loaf Pans

Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.

6. Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool

Allow the loaves to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing.

Tips

1. Don’t overmix the batter. Stir only until the dry ingredients disappear to keep the bread soft and tender.
2. Use room-temperature eggs so they blend smoothly into the batter.
3. Measure the flour correctly by spooning it into the measuring cup and leveling it off instead of scooping directly from the bag.
4. Wait until at least 50 minutes before opening the oven to test for doneness, as opening the door too early can cause the loaf to sink.
5. Avoid overbaking. Remove the bread when a toothpick comes out with just a few moist crumbs, as the loaf continues cooking while it cools.

Storage & Make-Ahead

Room Temperature

Store the cooled pumpkin bread in an airtight container for up to 4 days.

Refrigerator

Wrap tightly and refrigerate for up to 1 week if you need longer storage.

Freezer

Wrap the unsliced loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before slicing.

Make Ahead

Bake the loaves a day in advance. The flavor and moisture improve after resting overnight, making this an excellent make-ahead recipe for holidays and gifting.

Easy Variations

Chocolate Chip Pumpkin Bread

Fold 1 cup semi-sweet chocolate chips into the batter before baking for a rich, bakery-style loaf with melty chocolate in every bite.

Walnut Pumpkin Bread

Stir in 1 cup chopped walnuts for a crunchy texture and nutty flavor that pairs perfectly with the warm pumpkin spices.

Cranberry Pumpkin Bread

Add ¾ cup dried cranberries to create a sweet-tart loaf that’s perfect for holiday breakfasts and gifting.

Pumpkin Bread Muffins

Pour the batter into lined muffin tins, filling each cup about ⅔ full, and bake at 350°F (175°C) for 18–22 minutes.

Mini Bundt Pumpkin Bread

Bake the batter in greased mini Bundt pans for 25–30 minutes to create beautiful individual desserts for holidays or gifts.

What to Serve With

Libby’s Pumpkin Bread pairs wonderfully with:

• Salted butter
• Cream cheese
• Maple butter
• Apple butter
• Pumpkin spice latte
• Hot coffee
• Chai tea
• Hot apple cider
• Vanilla ice cream
• Whipped cream

Frequently Asked Questions

Can I use fresh pumpkin instead of Libby’s canned pumpkin?

Yes, but fresh pumpkin puree contains more moisture. Strain it through cheesecloth before using to prevent gummy bread.

Can I halve the recipe?

Yes. Halve all the ingredients and bake in one 9×5-inch loaf pan. Begin checking for doneness around the 50-minute mark.

Why did my pumpkin bread sink in the middle?

This usually means the loaf was underbaked or the oven door was opened too early. Always test the center with a toothpick before removing it from the oven.

Can I make Libby’s Pumpkin Bread vegan?

Yes. Replace the eggs with flax eggs or applesauce, and ensure your sugar and other ingredients are vegan-friendly. The base recipe is already dairy-free.

Does pumpkin bread need to be refrigerated?

No. It will stay fresh in an airtight container at room temperature for up to 4 days. Refrigerate only if your kitchen is very warm or humid.

Can I double the recipe?

Yes. Double all ingredients and divide the batter between four loaf pans or bake in batches. Baking time remains about the same.

Conclusion

Libby’s Pumpkin Bread is a timeless fall favorite that’s easy enough for beginner bakers yet delicious enough to share with family and friends. Made with Libby’s 100% Pure Pumpkin and warm baking spices, it bakes into a moist, flavorful loaf that’s perfect for breakfast, afternoon snacks, or holiday gifts. Whether you enjoy it plain or customize it with chocolate chips, nuts, or dried cranberries, this recipe is one you’ll return to every autumn.

For a full fall spread, pair your bread with a homemade pumpkin roll or some soft pumpkin cookies with cinnamon frosting.