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Libby's Pumpkin Bread

This Libby's Pumpkin Bread is a classic, incredibly moist quick bread made with Libby's 100% Pure Pumpkin, warm cinnamon, nutmeg, and cloves. Easy to make with simple pantry ingredients, it bakes into two tender loaves that are perfect for breakfast, snacking, holiday gifting, or dessert. Customize it with chocolate chips, walnuts, pecans, or dried cranberries for your favorite fall twist.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 2 loafs

Equipment

  • 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

Ingredients
  

  • 1 can 15 oz Libby's 100% Pure Pumpkin
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • ⅔ cup water
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Optional Mix-Ins
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts or pecans
  • ¾ cup dried cranberries
  • ½ cup raisins

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
  • In a large bowl, whisk together the sugar, vegetable oil, eggs, Libby's 100% Pure Pumpkin, and water until smooth.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
  • If desired, gently fold in chocolate chips, chopped walnuts, pecans, dried cranberries, or raisins.
  • Divide the batter evenly between the prepared loaf pans and smooth the tops.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the loaves cool in the pans for 10 minutes.
  • Transfer to a wire rack and cool completely before slicing and serving.

Notes

Use Libby's 100% Pure Pumpkin, not pumpkin pie filling.
Stir the batter just until combined to keep the bread soft and tender.
Measure flour by spooning it into the measuring cup and leveling it off to avoid a dry loaf.
Use room-temperature eggs for a smoother batter.
Avoid opening the oven before 50 minutes, as this can cause the loaf to sink.
Remove the bread when a toothpick comes out with a few moist crumbs to prevent overbaking.