Libby’s Pumpkin Bread is a quick and easy bread recipe that combines all the Fall flavors into one tasty treat! Perfectly moist, sweet, and filled with just the right amount of pumpkin, this homemade bread is perfect any time of the day!
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Nothing beats the taste of homemade pumpkin bread, especially once the weather turns cooler! Over the years, I have tried many versions and had many trial runs in the kitchen, but always come back to this tried and true pumpkin bread recipe! Not only is it perfectly moist, sweet, and delicious, but its incredibly easy to make and packed with all the Fall flavors!
Using only one bowl, this yummy bread is ready for the oven in under ten minutes! Make a double batch and freeze some for later, or gift a loaf to friends and family!
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Libby’s Pumpkin Bread Recipe
Are you a pumpkin year round lover or do you keep pumpkin to Fall time only? Personally, I love pumpkin year round, but typically find myself only making pumpkin items in the Fall. When the weather gets cooler, I tend to pull out my sweaters, stock up on pumpkin, and have lots of pumpkin filled baking days in the kitchen!
All the warm spices and pumpkin combined create an aroma in the house that just screams coziness!
Whether you choose to make this bread in one large loaf pan, mini loaf pans, or into muffins, you can’t go wrong! If you’re feeling wild and crazy, you can even top this bread with a cream cheese frosting and serve it as a dessert!
Ingredients Needed
Using easy to find ingredients, most of which are pantry and refrigerator staples, this Libby’s Pumpkin Bread recipe comes together quickly. For exact ingredient amounts and step by step directions, be sure to check out the printable recipe card below.
- Flour– all purpose flour, this gives the bread it’s base/structure
- Sugar– granulated white sugar gives the bread the perfect amount of sweetness
- Baking Soda– the leavening agent that helps the bread rise, make sure it is fresh
- Salt– a little goes a long way to help balance out the sweetness
- Cinnamon/Nutmeg– this brings all the Fall flavor to the bread
- Oil– this keeps the bread moist, I use vegetable oil
- Eggs– this is the binding agent that holds everything together. Room temperature is best
- Water– helps combine all the ingredients and provides additional moistness
- Pumpkin– make sure you are using pumpkin puree and not pumpkin pie filling. As the recipe calls for, I highly recommend using Libby’s canned pumpkin instead of other brands because it has the best consistency and flavor.
Additional Variations
- Raisins– you can add about 1 cup of raisins into the batter
- Nuts– add about ½ cup chopped nuts (Pecans or Walnuts) for additional texture into the bread
- Brown Sugar– you can sprinkle about ¼ cup on top of the bread for additional flavor and sweetness
- Cream Cheese Frosting– once the bread has fully cooled, you can spread a layer of frosting on top
- Chocolate Chips– 1-2 cups of chocolate chips make the perfect addition to this bread
- Additional spices– ground ginger, pumpkin pie spice, and cloves are great additions into this bread.
How to make Libby’s Pumpkin Bread
If you are looking for a quick and moist, classic pumpkin bread recipe using simple ingredients, look no further! This bread is ready for the oven in under 10 minutes and is a family favorite!
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg. Sifting helps prevent large clumps in your batter.
- Whisk together the eggs, oil, and water into the flour mixture.
- Once combined, fold in the pumpkin.
- Grease 4 mini loaf pans, or 1 large loaf pan and pour batter evenly into each.
- Bake in oven for about 30 minutes if using mini loaves, or about 55 minutes if using large pan.
Why is my Pumpkin Bread dry?
This is a common question I have seen through the years of testing and trying new recipes. These simple tips will help you avoid dry bread, which of course, no one wants!
- Ensure accuracy on ingredient measurements: you need to have the proper balance between your dry ingredients and wet ingredients. Adding too much flour tends to cause dry bread, so when adding each and every ingredient, be sure to be accurate. Use a knife to level off flour.
- Over-mixing the batter: stir until just combined. Once ingredients are combined and sides of bowl are scraped, you’re good to pour into your prepared pan.
- Baking Time: don’t over bake the bread. Check for doneness using a toothpick. Insert the toothpick into the center of the bread and if it comes out clean, your bread is done. If it still has batter on it, add a few minutes to the bake time.
Tips for the best Pumpkin Bread
- Measure your flour accurately. I can’t tell you how many times I have been going too quickly in the kitchen, used a scoop and dump method only to have my bread fail. Once I learned to slow down and ensure accurate measurements, I was good to go! Now the bread turns out perfectly each time.
- Allow your bread to cool completely before slicing. This helps the bread set up a bit more, making slicing it much easier.
- Use room temperature eggs. These incorporate into the batter easier.
- If you prefer a more sweet bread, feel free to increase sugar by ½ cup. Give this bread a try as written first though as my family loves it as written.
Storage Tips for the best Pumpkin Bread
- Room temperature: allow to cool completely before wrapping in plastic wrap and aluminum foil for up to 4 days.
- Freezer: only fully cooled, place bread into a freezer safe container or freezer bag in freezer up to 3 months.
- You can cut and freeze individual slices for easier enjoyment. Pull out however many slices are needed and warm in microwave.
- This bread can be enjoyed warm or at room temperature. Place a slice on a plate and microwave with some butter with your morning cup of coffee. A drizzle of honey or Maple syrup on top is also a great way to enjoy.
Frequently Asked Questions
Why is my bread gummy?
This means the bread wasn’t cooked long enough. If this happens, simply cover the loaf with foil and place back into the oven for a bit longer. This prevents the bread from browning more and allows the heat to cook the center of the bread.
How long does Libby’s pumpkin bread last?
The good thing about this bread is that it can last as long as you need it. If you plan on eating it quickly, it can be stored room temperature for 4 days, refrigerator for up to 6 days, and frozen for up to 3 months. Of course, if your family is like mine, it definitely won’t last long.
Is Libby’s canned pumpkin good for you?
Canned pumpkin puree is cooked pumpkin, minus the shell and seeds. It has a smooth texture and a slightly sweet taste, even without any added sugar. Benefits include supplying you with vitamins A, C and K; fiber; potassium; manganese; and more.
What kind of pumpkin does Libby’s canned pumpkin use?
Libby’s uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On the Libby’s website, it states that their product is 100 percent pumpkin.
More Pumpkin Recipes you’ll love
Easy Pumpkin Bars with Cream Cheese Frosting– a favorite fall dessert in our home. The combination of flavorful pumpkin and decadent cream cheese frosting is downright irresistible.
Fluffy Pumpkin Pancakes– quick to whip up and you can serve them with any topping you like.
Pumpkin Cinnamon Roll Bake– Deliciousness. Warmth. Baked goods. Fall. All of these words describe this Pumpkin Cinnamon Roll Bake, and you’re going to love it even if you don’t like pumpkin!
Easy Pumpkin Spice Monkey Bread– made with refrigerated cinnamon rolls, so it’s quick and easy to make. Each roll is coated in pumpkin spice and then baked in a bundt.
Pumpkin Banana Bread– all the fall pumpkin spice flavors plus added sweetness from the ripe bananas.
More Quick Bread Recipes to try
Apple Fritter Bread– a sweet, soft, quick-bread filled with apples and sweet brown sugar cinnamon. A delicious treat with coffee or tea, serve this delicious apple bread warm with whipped butter.
Easy Blueberry Bread– moist quick bread stuffed full of fresh blueberries! Super easy to make and a perfect quick breakfast for busy mornings! A great way to use up those extra summer blueberries.
Brown Sugar Quick Bread– quick to prepare and the perfect morning treat! Using only 7 ingredients, most of which you probably already have on hand, this comes together in no time!
Snickerdoodle Bread– tastes just like snickerdoodle cookies, but in a thick slice of cinnamon sugar bread with a muffin-like crumb. This beautiful quick bread recipe has swirls of sweet cinnamon on the inside that gives it a burst of flavor and is so moist and gooey.
Cinnamon Roll Quick Bread– moist and soft with a thick ribbon of cinnamon sugar swirled inside.
Libby’s Pumpkin Bread is a delightful treat that captures the essence of autumn with its warm spices and moist texture. This timeless recipe has become a beloved tradition for many families, representing comfort and togetherness during the holiday season. Whether enjoyed as a breakfast staple or a festive dessert, Libby’s Pumpkin Bread never fails to bring joy and nostalgia to those who taste it. So why not embrace the flavors of fall by baking this scrumptious loaf and creating your own cherished memories?
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Libby's Pumpkin Bread
Ingredients
- 1 ⅓ cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup oil
- 2 eggs
- ⅓ cup water
- 1 cup canned pumpkin
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add in the eggs, oil, and water.
- Once combined, fold in the pumpkin.
- Grease 4 mini loaf pans, or 1 large loaf pan and pour batter evenly into each.
- Bake in oven for about 30 minutes if using mini loaves, or about 55 minutes if using large pan.
- Remove from oven and enjoy!
Nutrition
Jeanette says
Best pumpkin bread I ever ate. I did add chocolate chips to the batter. I don’t like nuts. It’s was soooooo good,
Kristin says
Yay!! Love hearing that! Great idea on adding chocolate chips, can’t go wrong there! Glad you enjoyed!
Kristen Sandy says
This is going to be the first time That I have ever made pumpkin bread myself My Momma Always made it and I ate hers So can’t wait to See how well it turns out for me But I love Pumpkin anything so didn’t think I could go wrong in my eyes with this Libby’s Brand boxed pumpkin bread
Kristin says
Yay!! Can’t wait to hear what you think!! Be sure to keep me posted!
Joanne Baker says
This bread is wonderful. I added a third more sure once and then cut the sugar in half using applesauce. Both were great.this is my go to .luv it.highly recommend. It’s so easy
Kristin says
Yay!! Love hearing this!! So glad you enjoyed!!
Kristi says
can you use pumpkin pie filling
Harriet says
Years ago I had a Libby pumpkin bread recipe that used the large can and made three large loaves with nuts and raisins. I can’t find that wonderful recipe any more. Guess I will just triple this one and add raisins and nuts. I believe it had clove in it as well. I can’t believe I lost that recipe…..my very favorite!
Kristin says
Awww bummer to hear for sure! I sure hate when that happens! Hopefully you will enjoy this one just as much though!
Cece says
Should I measure the flour and then sift it, Or should I measure it after sifting?
Kristin says
Measure it after sifting! Enjoy!
Kelly says
What size can of pumpkin ?
Kristin says
You’ll use one cup, but I buy the 15 ounce cans and save the extra for other recipes!
Tara says
Measure twice then sift.
Charisse says
I added chopped walnuts and raisins. Delicious, making more to add to the Christmas baskets. thanks!
Kristin says
Yay! Glad you enjoyed and great idea on the walnuts and raisins!!
Lauren says
Have you tried using applesauce instead of oil?
Kristin says
I haven’t, but that should work perfectly and be a great substitution! Enjoy!!
Debra says
This recipe is different from the libbys classic pumpkin bread recipe
Kristin says
Slightly different, but it is definitely a favorite in my house! Hope you enjoy!
Kelley Brockman says
I’m not sure what I did wrong but found this very bland. I’ll add pumpkin spice seasoning next time.
Kristin says
Bummer to hear that as it should have had a warm spice throughout! Feel free to add cinnamon, nutmeg, pumpkin spice, cloves, or even cinnamon chips for additional Fall flavors!
Jessica says
Yeah, half a teaspoon of cinnamon is nothing. Use at least one teaspoon if you want flavor at all.
Kristin says
Great tip! You can definitely add more, less, or omit!
Gina says
I love this recipe! I add a half bag of cinnamon chips and some finely chopped walnuts when I have them on hand. My family loves it both ways. Great recipe! 🙂
Kristin says
Yay!! Love hearing this! Great idea on the add in’s!!
Brenda W. says
So easy to make and turns out perfect every time!
Kristin says
Yay!! Glad to hear you enjoy it as much as we do!
Kathleen says
I see now what I did wrong. I missed the 1 cup of pumpkin and used the whole can out if habit.
Kristin says
Oh bummer, I sure hate when that happens! I miscounted flour cups last week when I was trying a new coffee cake and added 2 additional cups. Needless to say, it was a flour bomb of a cake and definitely a fail, haha!
Terri says
Can you add raisins to this recipe?
Kristin says
Absolutely! Raisins, chopped nuts, or chocolate chips make great add in’s!
Kelly D says
Easy to follow directions.I made muffins and they were moist and delicious. Adding this to my muffin rotation.
Kristin says
Yay! Love hearing this! Great idea on making muffins instead, such a tasty variation too!
Lorraine says
How long did you cook the muffins & how many muffins did you get from this recipe? Thanks!
Kristin says
Depends on how full you fill the muffins, but about 20-25 minutes for muffins and I was able to get about 2 dozen! Enjoy!
Debra says
Did you do the exact recipe for the pumpkin bread to make the muffins
Kristin says
Yes! Same recipe and temperature, just decrease the baking time to about 20-25 minutes depending on your oven! Enjoy!
Cortney says
How long did you bake the muffins for?
Kristin says
If making muffins, start with about 20 minutes and watch from there. Each oven is different and depending on the size of muffin, it can vary. 20-25 minutes is most likely the range though!
SHARON HARDIN says
Can this recipe be doubled?
Kristin says
Absolutely! You will use two loaf pans and increase the cook time a bit if they are baking in the oven at the same time! Enjoy!
Faye Goodin Goodin says
Great Recipes!!
Kristin says
Awww thanks!! Glad you enjoy!
Becky scearse says
Can you use self rising flour
Kristin says
Yes, but you would omit the salt and baking soda
Sonia says
It it plain flour or self rising
Kristin says
Plain, all purpose flour 🙂
Denise Ducharme says
The pumpkin bread turned out perfect! Can’t wait to taste it. Thanks!
Kristin says
Yea!! How was it?? Hope you enjoyed it!
Angie says
Can I use real pumpkin, if so, how much? I only have large loafpans, I guess 1-9×5 would do?
Kristin says
Absolutely! The measurement would be the same if using real pumpkin, so 1 cup! 9 x 5 pan works great!
Kathleen says
I just made this and it didn’t turn out at all. Had it in the oven for at least an hour and 15 minutes before I thought it might be done. It feel when I removed it from the iven and when cut into was still gooy. Don’t know what I did wrong.
Kristin says
Hmmm, what a bummer to have that happen! Did you make sure all the dry ingredients were measured accurately? Each oven cooks different, so if making a large loaf, it can definitely take about 55-75 minutes. My oven takes about 55 minutes, but I have heard others say theirs was longer. If the bread starts getting too brown on top, but a toothpick comes out with batter on it still, you can cover with foil and put back into the oven until toothpick comes out clean when inserted in the middle. So sorry that happened to you!
Lynette Strode says
What size can of pumpkin?
Kristin says
I buy the 15 oz cans, however, you only need 1 cup pumpkin for the recipe 🙂 Enjoy!
Cheryl says
Looks yummy!! Have you tried naking this using gluten free flour? If so, which one works the best?
Kristin says
Good question, however, I haven’t tried this gluten free quite yet. If you end up trying it that way, let me know and I will add the kind of flour you used to the recipe as an alternative! Thanks!
Susan the Farm Quilter says
Oh yum!!! I just love making this kind of bread, especially for gifts for friends at Christmas!! Thank you for an easy recipe that will definitely end up in my freezer awaiting gifting!!
Kristin says
My pleasure! Your friends will love this!
Regomoditswe says
I love your recipes
Kristin says
Awww, I am so glad you enjoy them!