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
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!