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Libby’s pumpkin bread recipe is a holiday season classic for a good reason! It’s a tender crumb quick bread that everyone loves. It’s simple and irresistible and made with real pumpkin puree and warm spices! This is the best classic pumpkin bread recipe.
You’ll also love our homemade pumpkin pie recipe and famous cornbread.
Why you’ll love this recipe…
Homemade pumpkin bread is an American baking tradition and one of our favorite recipes this time of year when we crave real pumpkin flavor. Here’s why you’ll love it:
- Super Moist Texture: Thanks to the authentic goodness of Libby pumpkin, good quality oil, eggs, and sugars, this bread stays incredibly moist and tender.
- Rich Flavor: The blend of spices—cinnamon, nutmeg, and cloves—gives the bread a warm, cozy flavor that’s perfect for fall and winter.
- Perfect for Sharing: This recipe makes two loaves, so you can keep one for yourself and share the other with friends, family, or neighbors.
- Consistent Results: Using canned pumpkin, like Libby’s, ensures consistent texture and flavor every time you bake it.
Whether you’re making it for yourself or for others, it’s bound to become a favorite in your baking repertoire. Enjoy these delcious fall flavors!
Table of Contents
Simple Ingredients
This recipe uses the entire can of pumpkin, making it a great way to save on that extra canned puree you never use!
- All-purpose flour: The base of the bread, providing structure and texture.
- Baking powder: Helps the bread rise and become fluffy.
- Baking soda: Works with the baking powder to ensure the bread rises properly.
- Salt: Enhances the flavors and balances the sweetness.
- Ground nutmeg: Adds a warm, nutty flavor.Ground cloves: Introduces a rich, aromatic spice.
- Ground cinnamon: Brings a sweet, woody flavor typical of fall baking.
- Granulated sugar: Adds sweetness and contributes to the bread’s moist texture.
- Brown sugar: Adds a deeper, molasses-like sweetness and helps retain moisture.
- Avocado oil (or other non-flavored oil): Keeps the bread moist and tender.
- Canned pumpkin: Libb’s pumpkin puree is made with 100% real pumpkin. Provides moisture, flavor, and a vibrant orange color. Libby’s is a preferred brand for its consistent quality.
- Eggs: Bind the ingredients together and contribute to the bread’s richness.
See the recipe card for quantities.
How to make Libby’s Classic Pumpkin Bread
Simple ingredients and a few easy steps make this recipe perfect for both beginner and experienced bakers. See the printable recipe card for more complete instrcutions.
Add the dry ingredients to a bowl.
Mix the dry ingredients together in the bowl.
Add the sugars and the oil to the bowl.
Mix-in the Libby’s pumpkin puree and the eggs.
Stir the wet ingredients to combine.
Add the dry ingredients to the wet ingredients.
Stir, but don’t over-mix the pumpkin bread batter.
Pour the batter into two small bread pans and bake.
This homemade bread is not just a treat for your taste buds but also a comforting experience, perfect for cozying up with a warm beverage. Enjoy every bite!
Substitutions
- All-purpose flour: You can use whole wheat flour for a denser, more nutritious bread. For gluten-free options, use a gluten-free flour blend.
- Avocado oil: Substitute with any neutral-flavored oil like vegetable oil, canola oil, or melted coconut oil. You can also use melted butter for a richer flavor.
- Canned pumpkin: If canned pumpkin is unavailable, you can use homemade pumpkin puree or even sweet potato puree.
- Pumpkin Pie Spice: You can use pumpkin pie spice as an alternative to the individual spices.
FAQs
Yes, divide the batter into muffin tins and bake at 350°F (175°C) for 20-25 minutes.
Overbaking can cause dryness. Check for doneness with a toothpick and remove it from the oven when it comes out clean or with a few moist crumbs.
One 15-ounce can of LIBBY’S® 100% Pure Pumpkin Puree contains about 1 ¾ cups of pumpkin.
Avoid overmixing the batter, and ensure your baking soda and baking powder are fresh.
Variations
Add-Ins and Mix-Ins
- Chocolate Chips: Fold in 1 cup of semi-sweet or dark chocolate chips for a sweeter treat.
- Nuts: Add 1 cup of chopped walnuts or pecans for a crunchy texture.
- Dried Fruits: Mix in 1/2 cup of raisins, dried cranberries, or chopped dates for extra sweetness.
- Seeds: Sprinkle sunflower seeds or pumpkin seeds on top of the batter before baking for added crunch.
Toppings and Glazes
- Cream Cheese Frosting: Spread a layer of cream cheese frosting on top of the cooled bread for a rich, decadent touch.
- Glaze: Drizzle a simple powdered sugar glaze (1 cup powdered sugar mixed with 2 tablespoons milk) over the cooled loaves.
- Cinnamon Sugar Topping: Before baking, sprinkle a mixture of cinnamon and sugar on top of the batter for a sweet, crunchy topping.
Equipment
- Baking Pans (two loaves)
- Baking Pan (one large loaf)
Storage
- Room Temperature: Wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days.
- Refrigerator: Store in an airtight container or wrapped in plastic wrap. It will keep for up to 1 week.
- Freezer: Wrap the bread in plastic wrap, then in aluminum foil or a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
My Pro Tip
Recipe Tips
- Use Room Temperature Eggs: This helps them incorporate more easily into the batter.
- Don’t Overmix: Stir just until the ingredients are combined to avoid a dense, tough texture.
- Measure Flour Correctly: Spoon the flour into the measuring cup and level it off with a knife to avoid packing it down.
- Check Doneness: Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs.
- Cool Properly: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Related
Looking for other recipes? Try these:
Serving Suggestions
These are my favorite dishes to serve with classic pumpkin bread:
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Print
Libby’s Pumpkin Bread Recipe
- Total Time: 70 minutes
- Yield: 12 servings for each loaf 1x
Description
This delicious and moist pumpkin bread is perfect for fall or whenever you crave a cozy treat. This recipe makes two smaller loaves or one larger loaf.
Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1–2 teaspoon ground cinnamon (if you aren’t adding chocolate chips I like to add more cinnamon)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup avocado oil (or other non-flavored oil)
- 1 15 oz can of pumpkin puree (Libby’s brand is recommended)
- 4 eggs, room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon. Mix well and set aside.
- Mix Wet Ingredients: In another large bowl, beat together the granulated sugar, brown sugar, and oil until well blended. Add the canned pumpkin and eggs, and beat until the mixture is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Do not overmix.
- Pour batter into Pans: Divide the batter evenly between the prepared loaf pans.
- Bake: Bake in the preheated oven for 50-60 minutes for the two loaves, or until a toothpick inserted into the center of the loaves comes out clean. Start checking about 10 minutes before baking time when the loaves have risen all the way and are slightly brown.
- Cool: Allow the loaves to cool in the pans for about 10 minutes, then remove from the pans and let them cool completely on a wire rack.
- Serving: This recipe makes two loaves, each yielding about 10-12 slices. Enjoy the pumpkin bread on its own, or spread with a bit of butter for an extra treat. Perfect with a cup of coffee or tea!
Notes
Tips:
- Use Room Temperature Eggs: This helps them incorporate more easily into the batter.
- Don’t Overmix: Stir just until the ingredients are combined to avoid a dense, tough texture.
- Measure Flour Correctly: Spoon the flour into the measuring cup and level it off with a knife to avoid packing it down.
- Check Doneness: Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs.
- Cool Properly: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Variations:
- Chocolate Chips: Fold in 1 cup of semi-sweet or dark chocolate chips for a sweeter treat.
- Nuts: Add 1 cup of chopped walnuts or pecans for a crunchy texture.
- Dried Fruits: Mix in 1/2 cup of raisins, dried cranberries, or chopped dates for extra sweetness.
- Seeds: Sprinkle sunflower seeds or pumpkin seeds on top of the batter before baking for added crunch.
Toppings:
- Cream Cheese Frosting: Spread a layer of cream cheese frosting on top of the cooled bread for a rich, decadent touch.
- Glaze: Drizzle a simple powdered sugar glaze (1 cup powdered sugar mixed with 2 tablespoons milk) over the cooled loaves.
- Cinnamon Sugar Topping: Before baking, sprinkle a mixture of cinnamon and sugar on top of the batter for a sweet, crunchy topping.
- Prep Time: 10 min
- Cook Time: 60 minutes
- Category: Sweet
- Method: American
- Cuisine: American
Love this Recipe make it about four or five times a year!! Add nuts and cranberries!! Sometimes chocolate chips and nuts!!!
Love the addition of cranberries and nuts. Yum!
I didn’t find
How long to bake
At what temperature 🤒
Hi Maria, please scroll to the bottom for the printable recipe card. Enjoy!