Libby's Pumpkin Bread Recipe
This Libby’s pumpkin bread recipe is a moist, sweet, and warmly spiced fall favorite. Easy to make in one bowl, it works as a large loaf, mini loaves, or muffins, and is perfect for breakfast, snacks, or dessert.
Servings: 8
Calories: 323kcal
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
Optional Add-Ins & Variations:
- 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
Calories: 323kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 373mg | Potassium: 102mg | Fiber: 2g | Sugar: 26g | Vitamin A: 4826IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
