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! Also try my Pumpkin Cream Cheese Bread for a creamy addition!
Every fall, I return to this Libby's pumpkin bread recipe- a moist, sweet, and warmly spiced classic. Made in one bowl, this easy homemade pumpkin bread works as a loaf, mini loaves, or muffins, freezes well, and is delicious with cream cheese frosting. For more pumpkin treats, try my Pumpkin S’mores Cookies, Pumpkin Bars with Cream Cheese Frosting, and Pumpkin Spice Brownies!
Quick Look: Libby’s Pumpkin Bread Recipe
- ⏱️ Prep Time: 10 minutes
- 🍞 Baking Time: 30-55 minutes (depending on pan)
- 🕒 Total Time: 40-65 minutes
- 🍽️ Servings: 8
- 🥄 Calories: 323 calories
- 🧁 Pan Options: Large Loaf, Mini Loaves, or Muffins
- 🎃 Flavor Profile: Classic fall comfort in every bite
- ✅ Difficulty: Easy, perfect for breakfasts, snacks, or dessert
Jump to:
I added chopped walnuts and raisins. Delicious, making more to add to the Christmas baskets. Thanks!
Ingredients Needed
This Libby's pumpkin bread recipe uses easy, pantry-friendly ingredients. See printable recipe card below for exact measurements and instructions.
- All-Purpose Flour– base for the bread
- Sugar– granulated for sweetness
- Baking Soda & Salt– helps bread rise and balances sweetness
- Cinnamon/Nutmeg– classic fall spices
- Oil– keeps bread moist (vegetable oil recommended)
- Eggs– binder (room temperature best)
- Water– adds moisture
- Pumpkin– make sure you are using pumpkin puree and not pumpkin pie filling. use Libby's canned pumpkin for best flavor
Variations & Add-Ins
- Raisins or Chopped Nuts (pecans/walnuts)
- Brown Sugar sprinkle for extra sweetness
- Cream Cheese Frosting for topping
- Chocolate Chips (1-2 cups) to make a Pumpkin Chocolate Chip Bread
- Additional spices: ginger, pumpkin pie spice, cloves
How to Make Libby’s Pumpkin Bread
Step 1. Preheat oven to 350°F. In a large bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Step 2. Whisk in eggs, oil, and water.
Step 3. Fold in pumpkin until fully combined.
Step 4. Grease 1 large loaf pan or 4 mini loaf pans and pour in batter.
Step 5. Bake 30 minutes for mini loaves or 55 minutes for a large loaf, until a toothpick comes out clean. Cool slightly before removing from pan.
Step 6. Slice, and serve plain, with butter, or cream cheese frosting.
Baking Tips
- Measure flour accurately for perfect texture.
- Cool completely before slicing.
- Room temperature eggs incorporate easier.
- Adjust sugar slightly if a sweeter bread is desired.
Storing & Freezing
- Room temperature: allow to cool completely before wrapping in plastic wrap and aluminum foil for up to 4 days.
- Refrigerator: store in an airtight container or bag up to 6 days.
- Freezer: Freeze fully cooled in a safe container or bag for up to 3 months. Slice individually for convenience.
- Enjoy warm with butter, honey, or maple syrup.
Libby’s Pumpkin Bread Recipe FAQs
This usually means the bread isn’t fully cooked through. Bake longer if needed; cover with foil to avoid over-browning.
Room temp 4 days, fridge 6 days, freezer 3 months.
Make sure you measure flour accurately, avoid over-mixing, and don't over-bake.
Libby's uses Dickinson pumpkin, 100% pumpkin with ideal flavor and consistency.
More Fall Baking Recipes You’ll Love
Libby's pumpkin bread recipe is a moist, sweet, and warmly spiced fall favorite. This easy homemade pumpkin bread is perfect for breakfast, snacks, or dessert, bringing cozy autumn flavors to every bite.
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Libby’s Pumpkin Bread Recipe
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°F. Grease 1 large loaf pan or 4 mini loaf pans.
- In a bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add eggs, oil, and water; mix until just combined.
- Fold in pumpkin puree.
- Pour batter into prepared pan(s).
- Bake 30 minutes for mini loaves or 55 minutes for large loaf, until a toothpick comes out clean.
- Cool slightly, slice, and serve plain or with cream cheese frosting.
Notes
- Raisins or chopped nuts (pecans/walnuts)
- Brown sugar sprinkle for extra sweetness
- Cream cheese frosting for topping
- Chocolate chips (1-2 cups)
- Additional spices: ginger, pumpkin pie spice, cloves
- Measure flour accurately for perfect texture.
- Cool completely before slicing.
- Room temperature eggs incorporate easier.
- Adjust sugar slightly if a sweeter bread is desired.
- Room temperature: allow to cool completely before wrapping in plastic wrap and aluminum foil for up to 4 days.
- Refrigerator: store in an airtight container or bag up to 6 days.
- Freezer: Freeze fully cooled in a safe container or bag for up to 3 months. Slice individually for convenience.
- Enjoy warm with butter, honey, or maple syrup.
Nutrition
Dody Fuhrmann says
Why does this recipe not tell you what size can of pumpkin? I have a 29 oz can and I have a feeling it’s double what this recipe calls for. Very frustrating for an amateur baker like me. I need accurate, easy to follow directions.
Kristin Hayes says
This recipe only uses one cup of canned pumpkin, not the entire can, so if you have a 29 ounce can, you are good!! Hope you enjoy! Keep me posted what you think!
Marie says
LOVE,LOVE this but part of the bottom sticks to the pan, any suggestions to stop that? what could i be doing wrong?
Kristin Hayes says
Hmmm, this typically happens for a few different reasons. Make sure you are full greasing the bottom of the loaf pan. You can grease AND flour it to play it safe. Also, let the bread cool for at least 10 minutes so it can set up before being removed, and don’t overfill the pan. Putting too much batter in the pan can cause the bottom to cook faster and fuse to the pan. Hope that helps!!
Karen Lindley says
A little too much salt, otherwise moist. I did substitute half the water for unsweetened applesauce which always increases moistness but that shouldn’t have affected the slight salty taste. It did have a nice bake.
Kristin Hayes says
Glad it baked up well! Feel free to decrease salt slightly if preferred, it could be the pumpkin used as well, so check the sodium if canned.
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!