If you’ve ever craved a cozy, aromatic treat that signals the best of fall baking, Libby’s Pumpkin Bread is the classic that never disappoints. This moist, spiced loaf blends rich pumpkin flavor with a tender crumb and that unmistakable golden hue. Whether you’re slicing it for breakfast, gifting it to a friend, or savoring a warm piece with your afternoon tea, Libby’s Pumpkin Bread delivers pure nostalgia and delicious comfort in every bite.

Libby’s Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

This Libby’s Pumpkin Bread comes together with simple pantry staples, each one adding a layer of warmth or softness to the finished loaf. Don’t overlook any ingredient—the magic is in how they balance sweetness, moisture, and that perfect medley of fall spices.

Granulated Sugar: Brings sweetness and helps create a delicate golden crust.
Vegetable Oil: This makes the bread super moist without weighing down the crumb.
Large Eggs: Essential for structure and giving lift to each slice.
Libby’s 100% Pure Pumpkin: The star ingredient, bringing moisture, vivid color, and unmistakable pumpkin flavor—skip substitutions for best results.
Water: Lightens the batter and keeps the loaf tender from edge to center.
All-Purpose Flour: The backbone that holds all the deliciousness together.
Baking Soda: Ensures the loaves rise beautifully for a tender crumb.
Baking Powder: Adds that extra lift and light texture.
Salt: Enhances all the flavors and tames the sweetness just perfectly.
Ground Cinnamon: Brings cozy warmth and that signature autumn aroma.
Ground Nutmeg: Subtle spiciness for extra depth and richness.
Ground Cloves: Deep, fragrant spice for authentic pumpkin bread flavor.
Ground Ginger: Adds a gentle hint of bite and brightness.
Chopped Walnuts or Pecans (optional): For nut lovers—adds crunch and a rustic, nutty layer.

How to Make Libby’s Pumpkin Bread

Step 1: Prep Your Oven and Loaf Pans

Start by preheating your oven to 350°F (175°C). Grease two 9×5-inch loaf pans generously, making sure to get into all the corners, or line them with parchment paper for easy removal. This step guarantees your Libby’s Pumpkin Bread will release perfectly and maintain its lovely loaf shape.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the granulated sugar and vegetable oil, stirring until they blend into a thick, glossy base. Add the eggs one by one, mixing well after each addition. Once incorporated, bring in the can of Libby’s 100% Pure Pumpkin and water, stirring until the mixture is silky and uniform.

Step 3: Combine the Dry Ingredients

Whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a separate bowl. This step disperses the spices perfectly throughout the flour and ensures even leavening, which means your pumpkin bread bakes up with that beautiful, tender crumb.

Step 4: Bring Wet and Dry Together

Gradually add the dry ingredients to the wet mixture, stirring gently and only until you see no more streaks of flour. Don’t overmix here—this is the key to keeping your bread light and moist. If you love nuts, now’s the perfect moment to fold in chopped walnuts or pecans for a delightful crunch.

Step 5: Pour and Bake

Divide the batter evenly between your two prepared loaf pans. Slide them into the preheated oven and bake for 60 to 70 minutes. You’ll know your Libby’s Pumpkin Bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the loaves to cool in the pans for 10 minutes, then gently turn them out onto a wire rack to finish cooling completely—if you can wait that long!

How to Serve Libby’s Pumpkin Bread

Garnishes

A gentle dusting of powdered sugar makes each slice of Libby’s Pumpkin Bread look irresistibly festive. You can also drizzle a quick vanilla glaze or add a sprinkle of extra chopped nuts on top before baking for added crunch and visual appeal.

Side Dishes

This bread shines at breakfast with creamy salted butter or a generous spread of whipped cream cheese. Pair a slice with fresh fruit, a hot mug of coffee, or even a scoop of vanilla ice cream for an indulgent treat.

Creative Ways to Present

For brunch gatherings or afternoon tea, slice and arrange the loaf on a rustic wooden board, accompanied by tiny bowls of honey, spiced apple butter, or homemade pumpkin butter. For festive occasions, cut the bread into cubes and serve as part of a dessert board with nuts, chocolates, and dried fruits.

Make Ahead and Storage

Storing Leftovers

Once thoroughly cooled, wrap Libby’s Pumpkin Bread tightly in plastic wrap or store in an airtight container on the counter for up to 2 days. This keeps the loaf succulent and full of flavor, so every slice is just as fresh as the first.

Freezing

Libby’s Pumpkin Bread freezes like a dream. For whole loaves, double-wrap tightly in plastic and foil, then freeze for up to three months. For quick snacks, preslice and freeze individual slices, separating them with parchment for easy grab-and-go enjoyment later.

Reheating

To reheat, thaw overnight in the refrigerator or for a few hours at room temperature. For that fresh-baked feel, warm individual slices in a toaster oven or microwave for a few seconds—expect the spices to come back to life and the crumb to feel just-out-of-the-oven moist!

FAQs

Can I substitute fresh pumpkin for canned in Libby’s Pumpkin Bread?

You can use homemade pumpkin puree if you like, but make sure it’s very smooth and not watery. For consistent texture and flavor, Libby’s 100% Pure Pumpkin is recommended—fresh pumpkin can sometimes vary in moisture or sweetness.

How do I prevent my pumpkin bread from being too dense?

Be careful not to overmix the batter once you combine the wet and dry ingredients. Mixing just until incorporated ensures your Libby’s Pumpkin Bread is light and tender rather than heavy.

Can I add chocolate chips to Libby’s Pumpkin Bread?

Absolutely! Stir half to one cup of chocolate chips into the batter just before pouring into the pans. It’s a fantastic way to add sweetness and a little extra indulgence to each bite.

Can I turn this recipe into muffins?

Yes—you can scoop the batter into lined muffin tins and bake for about 25 minutes. Check with a toothpick, as muffin times can vary depending on your oven.

What’s the best way to keep Libby’s Pumpkin Bread moist?

Tightly wrapping your bread once it’s cool keeps moisture locked in. For extra insurance, store the loaf cut-side down or under a cake dome to maintain that perfect pumpkin crumb.

Final Thoughts

There’s something truly special about sharing a loaf of homemade Libby’s Pumpkin Bread—whether it’s the aroma, the nostalgia, or just the comforting flavor. I hope you’ll try this classic recipe soon, and that it brings as much warmth and joy to your kitchen as it always does to mine!

Libby’s Pumpkin Bread Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 2 loaves (about 20 slices) 1x
Diet: Vegetarian

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Description

This classic Libby’s Pumpkin Bread recipe is a must-try for fall baking. Moist and flavorful, it’s perfect for breakfast or as a snack with a cup of coffee. Easy to make, this pumpkin bread will quickly become a favorite in your household.

Ingredients

Scale

Dry Ingredients:

3 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

2 cups granulated sugar
2/3 cup vegetable oil
4 large eggs
1 can (15 ounces) Libby’s 100% Pure Pumpkin
2/3 cup water

Optional:

1/2 cup chopped walnuts or pecans

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
Mix Wet Ingredients: In a large bowl, mix sugar and oil, then add eggs. Stir in pumpkin and water until well combined.
Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Blend: Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in nuts if using.
Bake: Pour batter into loaf pans and bake for 60-70 minutes until a toothpick inserted comes out clean.
Cool and Serve: Allow loaves to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.