Libby’s Pumpkin Bread (Easy Holiday Baking)
Updated Nov 05, 2025, Published Oct 01, 2024
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Libby’s Pumpkin Bread Recipe is a classic holiday favorite for good reason! This easy quick bread is made with real pumpkin puree, warm fall spices, and just the right amount of sweetness. The result? A super moist, tender loaf that’s simple to make and impossible to resist. It’s perfect for a Thanksgiving breakfast, gifting to neighbors, or for those moments when you’re craving something cozy with your coffee.
Made with Libby’s 100% Pure Pumpkin, it delivers consistent flavor and perfect texture every time. If you love baking with pumpkin, try this homemade pumpkin pie recipe next!
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 60-70 minutes
- Servings: 20-24 slices
- Dietary Info: Vegetarian, dairy-free, contains eggs and gluten
- Method: Baked in a loaf pan (makes two loaves)
- Technique: One-bowl mixing, no mixer needed—just stir, pour, and bake
- Flavor & Texture: Warm and cozy spices, rich pumpkin flavor, ultra-moist with a soft crumb
Why you’ll love this family favorite!
Libby’s pumpkin bread is one of those cozy recipes I look forward to every fall. It’s simple, comforting, and fills the house with the best warm spices. While I grew up on classic Italian desserts, I’ve come to love this all-American tradition—especially when it’s made with Libby’s 100% Pure Pumpkin.
This recipe makes two loaves, which is perfect for sharing. One for your family, one for a friend (or freeze it for later!). It’s incredibly moist, full of pumpkin flavor, and always turns out just right.
If you’re craving an easy fall bake that delivers every time, this is the one. I hope it becomes a favorite in your home like it is in ours.
Another pumpkin recipe to try this fall is our pumpkin ravioli!
Made With Amore,
“Love this recipe make it about four or five times a year!! Add nuts and cranberries!! Sometimes chocolate chips and nuts!!!”
– Frances
Simple Ingredients
This Libby’s pumpkin bread recipe uses the entire can of pumpkin, making it a great way to save on that extra canned puree you never use!
- Canned pumpkin: Libby’s pumpkin puree is made with 100% real pumpkin and is my preferred brand of canned pumpkin for its consistent quality. It provides moisture, flavor, and a vibrant orange color.
- Spices: A combination of ground nutmeg, ground cloves, and cinnamon brings warmth as well as the nutty and earthy flavors you expect in fall baking. You can use 2 1/2 – 3 1/2 teaspoons of pumpkin pie spice as an alternative to the individual spices. For a similar flavor, try these Italian chocolate spice cookies!
- Sugar: Granulated sugar adds sweetness and contributes to the bread’s moist texture, while brown sugar adds a deeper, molasses-like sweetness that’s a bit more complex than just regular sugar.
- Eggs: These bind the ingredients together and contribute to the bread’s richness. Be sure to remove your eggs from the refrigerator in advance and allow them to come up to room temperature.
See the recipe card for full ingredient list and quantities.
Substitutions and Variations
- Gluten-Free: Swap in your favorite gluten-free flour blend for baking. This swap may change the consistency of the pumpkin loaf a bit.
- Change the Fat: Substitute the avocado oil with any neutral-flavored oil like vegetable oil, canola oil, or melted coconut oil. You can also use melted butter for a richer flavor.
- Add Chocolate Chips: Fold in up to a cup of semi-sweet or dark chocolate chips for a sweeter treat. Try this cannoli dip with chocolate chips too!
- Nuts or Dried Fruit: Add a cup of chopped walnuts or pecans for a crunchy texture or a 1/2 cup of raisins, dried cranberries, or chopped dates for extra sweetness. If you love baking with dried fruit, try this traditional Italian panettone!
- Nut-Free Crunch: Sprinkle sunflower seeds or pumpkin seeds on top of the batter before baking for added crunch.
- Frost or Glaze: Spread a layer of cream cheese frosting on top of the cooled bread for a rich, decadent touch, just like in this pumpkin bar recipe. You can also drizzle a simple powdered sugar glaze (1 cup powdered sugar mixed with 2 tablespoons milk) over the cooled loaves instead.
How to Make Libby’s Pumpkin Bread
Simple ingredients and a few easy steps make this recipe perfect for both beginner and experienced bakers.
- Add the dry ingredients to a bowl and whisk together until combined.
- Add the sugars and the oil to a different bowl, and stir together.
- Add the Libby’s pumpkin puree and the eggs to the bowl with the sugar and oil mixture.
- Stir the pumpkin and eggs into the mixture until well mixed.
- Add the dry ingredients to the wet ingredients.
- Stir until well mixed, but don’t over-mix the pumpkin bread batter.
- Pour the batter into two small bread pans.
- Bake until a toothpick inserted in the center comes out clean. Check about 10 minutes before the end of baking time to avoid overbaking. 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!
Try our bread pudding this holiday season or this strawberry tiramisu recipe!
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 and adding too much flour.
- 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.
Libby’s Pumpkin Bread Recipe FAQs
Yes, line a muffin pan with paper liners or spray them very well, divide the batter into openings, and bake at 350°F (175°C) for 20-25 minutes.
The most common cause of dry pumpkin bread is overbaking. Be sure to check it early to avoid overbaking, as some ovens cook more quickly than others. Use a toothpick to check for doneness. Insert it into the center of the pumpkin bread, and when it comes out clean or with a few moist crumbs, your pumpkin bread is ready.
A gummy texture may result if the batter isn’t properly mixed or cooked long enough. Avoid overmixing the batter and ensure your baking soda and baking powder are fresh before baking. Make sure you fully cook your pumpkin bread and don’t remove it from the oven too early.
Wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, double wrap it in plastic and foil and freeze for up to 3 months. Thaw leftovers at room temperature before serving.
Serving Suggestions
Add this Libby’s pumpkin bread to your Thanksgiving menu! It makes a great addition to breakfast, spread with some butter and jam, or to the dessert table with other classics like pecan pie without corn syrup or a brown butter apple pie.
Enjoy it for a fall dessert after a meal of hot Italian sliders or Italian meatloaf, along with some pasta in pumpkin sauce and shaved Brussels sprouts salad.
More Fall Cake and Loaf Recipes
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Libby’s Pumpkin Bread Recipe (Tender and Moist)
Equipment
- 1 Loaf Pan
Ingredients
- 3 ¼ cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ 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 ounce 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 x 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
- Bring Eggs to Room Temp: This helps them blend smoothly into the batter.
- Mix Gently: Stir just until everything is combined, since overmixing can make the bread dense.
- Measure Flour Right: Spoon flour into your measuring cup and level it off (don’t pack it down).
- Test for Doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool Completely: Let loaves sit in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Hope to bake this weekend. I was wondering if you use dark brown sugar or light brown sugar? Thanks! Canโt wait to try it out.
I know you’ll love it! Both work great, it is just your preference. I generally use light brown.
My city allows selling in the middle of town every Saturday morning in front of our courthouse. My husband sells his pallet and storage unit finds here. I started baking goodies to go with since I’ve been coming to help him on Saturdays anyway. This pumpkin bread was a new addition to what I normally bring. One man came through, grabbed a slice of about 3 different sweets (one was this bread) and drove back by 5 or so minutes later to buy all the pumpkin bread slices I had left. He said to let him buy them all. Wow did I regret not making more that day lol. I know pumpkin is an acquired taste but if you find a person or two who likes pumpkin, it sure does take them back to their childhood. That’s what the man told me. And I know exactly how he feels because I feel the same about this bread recipe. It’s the best I’ve tried since being an adult (31 y.o. now). Really, this is the best I’ve tried of about 5 recipes in the past 13 years of marriage. This one reminds me of elementary school, and some club was having a bake sale and that’s when I bought and tried pumpkin bread and fell in love. in the 5th grade lol. I still love it and this brings me back to this time. Highly recommend this recipe. Well done Elena!
This means so much. I love your story and I am so happy you love this recipe as much as our family. I loved recipes that take us back in time. Enjoy time and time again!
i always buy the one in the box so easy and it taste just the same as if you made it from scratch .
no it doesn’t Christy
Thank you, havenโt heard made it yet, but Iโve been looking for this recipe for a long time
Enjoy!
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 didnโt find
How long to bake
At what temperature ๐ค
Hi Maria, please scroll to the bottom for the printable recipe card. Enjoy!