The Libby’s Pumpkin Bread Recipe is soft, moist and full of warm fall flavor. It’s made with rich pumpkin puree and cozy spices like cinnamon and nutmeg.
This bread is sweet, tender, and smells amazing as it bakes. Perfect for breakfast, snacks, or dessert, it’s one of those recipes that feels like a warm hug on a cool day.
When I First Tried Libby’s Pumpkin Bread Recipe
I first tried Libby’s Pumpkin Bread at my aunt’s house during fall. The smell of pumpkin and cinnamon filled the kitchen.
The bread was so soft and delicious that I asked for the recipe right away. Now, it’s a yearly tradition in my home too.
Recipe Card Info
- Recipe Name: Libby’s Pumpkin Bread Recipe
- Servings: 10 slices
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Course: Dessert, Snack
- Cuisine: American
- Calories: 240 kcal per slice
Equipment List
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Loaf pan (9×5 inch)
- Spatula
- Oven
Ingredients You’ll Need for Making Libby’s Pumpkin Bread Recipe
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup Libby’s pure pumpkin puree
- ½ cup vegetable oil
- ¼ cup water
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C). Grease your loaf pan and set it aside.
2. Mix dry ingredients
In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Mix wet ingredients
In another bowl, whisk together sugar, brown sugar, eggs, pumpkin puree, oil, water, and vanilla.
4. Combine everything
Add the dry mix into the wet mix. Stir gently until just combined. Don’t overmix.
5. Pour into pan
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
6. Bake
Bake for 55–65 minutes or until a toothpick comes out clean from the center.
7. Cool and serve
Let the bread cool in the pan for 10 minutes. Then transfer to a rack to cool completely before slicing.
Tips to Make the Best Libby’s Pumpkin Bread Recipe
- Use Libby’s pure pumpkin puree for the best flavor and texture.
- Don’t overmix the batter; it keeps the bread soft.
- Add nuts, chocolate chips, or raisins for extra flavor.
- Line your loaf pan with parchment paper for easy removal.
- Let it cool before slicing to keep it moist.
Serving Suggestions
- Serve warm with butter or cream cheese.
- Enjoy with coffee, tea, or hot chocolate.
- Top with whipped cream for dessert.
- Slice and gift during the holidays.
Storage and Reheating Tips
Wrap the bread in plastic wrap or foil and store at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 2 months. To reheat, warm a slice in the microwave for 10–15 seconds.
Nutrition Information (per slice)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 35 mg |
| Sodium | 220 mg |
| Carbohydrates | 34 g |
| Sugar | 18 g |
| Protein | 3 g |
| Fiber | 2 g |
FAQs about Libby’s Pumpkin Bread Recipe
1. Can I use fresh pumpkin instead of canned?
Yes, use cooked and mashed pumpkin, but strain to remove extra water.
2. Can I make it gluten-free?
Yes, replace flour with a 1:1 gluten-free baking mix.
3. How do I keep pumpkin bread moist?
Don’t overbake and wrap tightly once cooled.
4. Can I add chocolate chips?
Yes, ½ cup chocolate chips make it extra tasty.
5. How long does pumpkin bread last?
It lasts 3 days at room temp or 1 week in the fridge.
Conclusion
The Libby’s Pumpkin Bread Recipe is cozy, sweet, and full of fall spice. It’s easy to bake and always turns out soft and moist.
Whether you enjoy it for breakfast or dessert, each bite feels like comfort and warmth. Try it once, and it will become your favorite fall treat too!
Extra Wonderful Recipes
- Fanny Farmer Banana Bread Recipe
- Amish Cinnamon Bread Recipe
- James Beard Persimmon Bread Recipe
- Portuguese Bread Recipe
Libby’s Pumpkin Bread Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup Libby’s pure pumpkin puree
- ½ cup vegetable oil
- ¼ cup water
- 1 tsp vanilla extract
Instructions
Preheat the oven
- Preheat your oven to 350°F (175°C). Grease your loaf pan and set it aside.
Mix dry ingredients
- In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix wet ingredients
- In another bowl, whisk together sugar, brown sugar, eggs, pumpkin puree, oil, water, and vanilla.
Combine everything
- Add the dry mix into the wet mix. Stir gently until just combined. Don’t overmix.
Pour into pan
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake
- Bake for 55–65 minutes or until a toothpick comes out clean from the center.
Cool and serve
- Let the bread cool in the pan for 10 minutes. Then transfer to a rack to cool completely before slicing.
Notes
- Use Libby’s pure pumpkin puree for the best flavor and texture.
- Don’t overmix the batter; it keeps the bread soft.
- Add nuts, chocolate chips, or raisins for extra flavor.
- Line your loaf pan with parchment paper for easy removal.
- Let it cool before slicing to keep it moist.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
