Why You’ll Love This Recipe
This pumpkin bread is easy to make, requiring simple pantry ingredients and just a few steps. It bakes up soft, tender, and packed with seasonal spices like cinnamon, nutmeg, and cloves. The recipe makes two loaves, so you’ll have plenty to share—or freeze one for later. It’s versatile enough to enjoy as breakfast, dessert, or a snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dry mixture
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3 1/4 cups all-purpose flour
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1/4 tsp baking powder
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2 tsp baking soda
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1 1/2 tsp salt
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1 tsp ground nutmeg
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1/2 tsp ground cloves
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1 to 2 tsp ground cinnamon
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For the wet mixture
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1 cup white sugar
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1 cup brown sugar, packed
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1 cup avocado oil or other neutral oil
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1 can (15 oz) pumpkin puree (Libby’s recommended)
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4 eggs, at room temperature
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Directions
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Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
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In a large bowl, whisk flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon until evenly combined.
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In another bowl, beat together white sugar, brown sugar, and oil until smooth. Add pumpkin puree and eggs; beat until fully incorporated.
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Gradually add dry mixture to wet ingredients, stirring gently until no flour streaks remain. Do not overmix.
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Divide batter evenly into prepared loaf pans. Smooth the tops with a spatula.
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Bake 50–60 minutes, checking early. Loaves are done when golden, risen, and a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.
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Servings and timing
This recipe makes 2 loaves (about 16 slices total).
Prep time: 24 minutes
Cook time: 48–60 minutes
Total time: 1 hour 12 minutes
Variations
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Add chocolate chips or chopped nuts for extra texture and flavor.
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Swirl cream cheese filling into the batter before baking for a cheesecake-like touch.
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Substitute half of the oil with applesauce for a lighter loaf.
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Add dried cranberries or raisins for a fruity twist.
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Sprinkle coarse sugar or a cinnamon streusel on top for a bakery-style finish.
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Storage/Reheating
Store pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze slices or whole loaves, wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight at room temperature before serving. To warm slices, microwave for 10–15 seconds or toast lightly.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-cooked and pureed until smooth. Drain excess liquid before using.
Why is Libby’s pumpkin recommended?
Libby’s puree has a consistent texture and rich flavor, making it a reliable choice for baking.
Can I make muffins with this recipe?
Yes, simply pour the batter into muffin tins and bake for about 20–25 minutes.
How do I know when the bread is fully baked?
Insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.
Can I reduce the sugar?
Yes, you can cut back slightly without affecting texture, though it will be less sweet.
What kind of oil works best?
Neutral oils like avocado, canola, or vegetable oil work well. Avoid strong-flavored oils.
Can I add frosting?
Yes, a cream cheese frosting or glaze pairs wonderfully with pumpkin bread.
How do I keep the bread moist?
Avoid overbaking and store it wrapped tightly once cooled.
Can I halve the recipe?
Yes, you can easily halve it to make just one loaf.
Can I make it gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend designed for baking.
Conclusion
Best Libby’s Pumpkin Bread is a timeless recipe that delivers moist, flavorful loaves with every bake. Simple to prepare and versatile to customize, it’s a perfect fall staple but delicious any time of year. Whether you serve it plain, with butter, or dressed up with add-ins, this bread is sure to become a favorite in your kitchen.
Best Libby’s Pumpkin Bread
- Prep Time: 24 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 12 minutes
- Yield: 2 loaves (about 16 slices total)
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Libby’s Pumpkin Bread is a moist, spiced quick bread made with pumpkin puree and warm spices. Perfect for fall or any season, it’s easy to make, yields two loaves, and can be enjoyed as breakfast, dessert, or a snack.
Ingredients
3 1/4 cups all-purpose flour
1/4 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground nutmeg
1/2 tsp ground cloves
1–2 tsp ground cinnamon
1 cup white sugar
1 cup brown sugar, packed
1 cup avocado oil or other neutral oil
1 can (15 oz) pumpkin puree (Libby’s recommended)
4 eggs, at room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon.
- In another bowl, beat together white sugar, brown sugar, and oil until smooth. Add pumpkin puree and eggs, mixing until fully incorporated.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy.
Notes
Add chocolate chips, chopped nuts, or dried fruit for variety.
Swirl in cream cheese filling for a richer loaf.
Replace half the oil with applesauce for a lighter version.
Top with coarse sugar or cinnamon streusel for a bakery-style finish.
Store tightly wrapped at room temperature for up to 3 days, refrigerate up to 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
