Let’s be real — as soon as the air turns crisp and coffee shops start serving pumpkin spice lattes, our cravings shift. We want something cozy. Something sweet. Something that smells like autumn. That’s where Libby’s Pumpkin Bread steps in — the one loaf that checks all those boxes without making you juggle ten mixing bowls.
If you’re after an incredibly moist pumpkin bread that tastes like a hug in loaf form, you’re in the right kitchen. This recipe is easy enough for beginner bakers, customizable for picky eaters, and nostalgic enough to feel like a family tradition — even if you’re starting it today.
Why Libby’s? It’s not just marketing — their pumpkin puree has a smoother texture and deeper flavor than most off-brand cans. That little orange can has earned its place in pantries for a reason.
This post will walk you through how to make pumpkin bread using simple ingredients, minimal fuss, and a whole lot of fall flavor. You’ll also get:
- Tips to keep your bread from turning out dry or dense
- Add-in ideas like chocolate chips, nuts, or a cream cheese swirl
- Storage, freezing, and reheating tricks
- Answers to common FAQs like, “Why is my pumpkin bread gummy?”
Whether you’re baking for a weekend brunch, gifting loaves to friends, or just trying to beat Starbucks at their own game — this sweet pumpkin bread recipe is your golden ticket.
Ingredients for Libby’s Pumpkin Bread
At first glance, this recipe might seem simple — and it is. But every ingredient in Libby’s Pumpkin Bread has a role to play in achieving that iconic, moist, and warmly spiced loaf. Here’s a closer look at what goes into this easy pumpkin bread recipe — and why each one matters.
Pantry & Fridge Staples
- All-Purpose Flour (1⅓ cups)
Think of this as the frame of your bread — it holds everything together without making the loaf dense. Avoid packing the flour into your measuring cup; instead, spoon and level for accuracy. - Granulated Sugar (1 cup)
Beyond sweetness, sugar helps with browning and moisture retention. It also balances the earthy notes of pumpkin and spice. - Baking Soda (1 tsp)
This leavening agent reacts with the acidity of the pumpkin to give the bread lift. Make sure yours is fresh — no one wants a flat loaf. - Salt (¾ tsp)
Just enough to enhance the flavors. Salt brings out the warmth of the spices and cuts any bitterness from the pumpkin. - Ground Cinnamon + Nutmeg (½ tsp each)
These classic fall spices are the soul of this recipe. Nutmeg adds a deeper, nutty heat, while cinnamon wraps everything in familiarity.
Wet Ingredients That Keep It Moist
- Vegetable Oil (½ cup)
Why oil instead of butter? Oil gives you a moister texture and a longer shelf life. It also allows the pumpkin flavor to shine through more clearly. - Large Eggs (2, room temperature)
Eggs bind everything together and create a soft, tender crumb. Room temp eggs mix more evenly into the batter, avoiding clumps or streaks. - Water (⅓ cup)
It seems minimal, but water adds lightness and helps the flour hydrate properly. This also makes the batter easier to pour, especially if you’re using mini loaf pans. - Libby’s Canned Pumpkin (1 cup)
The star of the show. Libby’s pumpkin puree is thicker, smoother, and more flavorful than most alternatives. It’s what gives this bread its color, body, and subtle sweetness. Be sure to use pure pumpkin puree — not pumpkin pie filling, which has added sugar and spices.
FAQ: Can I swap canned pumpkin with fresh?
Technically, yes — but here’s the catch: fresh pumpkin puree often contains more water and less flavor. If you go this route, strain your puree in a cheesecloth and taste for sweetness/spice adjustments. Libby’s gives you a consistent result every time, which is why most bakers prefer it.
How to Make Libby’s Pumpkin Bread (Step-by-Step Instructions)
Baking Libby’s Pumpkin Bread doesn’t require a fancy stand mixer, special tools, or even much time. What it does require is a little care — because the difference between good pumpkin bread and great pumpkin bread lies in the little things. Here’s exactly how to get it right from the first loaf.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C).
Give your oven a solid 10–15 minutes to reach temperature. Starting with even heat is crucial for a well-risen, moist loaf.
2. Prep your baking pan(s).
Grease one large loaf pan or four mini loaf pans with nonstick spray or a light coating of oil. You can also line them with parchment if you prefer easy lift-out.
3. Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. If you’re using additional dry spices (like ginger or clove), add them here.
4. Combine the wet ingredients.
In a separate bowl or directly into the dry mix, add the eggs, oil, and water. Whisk just until smooth. Overmixing at this stage can lead to tough bread.
5. Fold in the pumpkin puree.
Add the canned pumpkin and stir gently until everything is incorporated. If using chocolate chips, chopped nuts, or raisins, fold them in now.
6. Pour the batter into the pan(s).
Distribute evenly. If you’re adding a sprinkle of brown sugar on top for a sweet crust, now’s the time.
7. Bake.
- Mini loaves: 28 to 32 minutes
- Large loaf: 50 to 60 minutes
Use a toothpick to test the center. It should come out clean, with only a few moist crumbs, not wet batter.
8. Cool before slicing.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Wait until it’s fully cool before cutting — it’s tempting, but rushing this step often leads to a crumbly slice.
What if the center won’t cook through?
If your loaf is browning too fast but still wet inside, cover it loosely with foil and continue baking. This traps the heat without burning the crust — a simple fix for an all-too-common issue in pumpkin breads.
Tips for Making Moist Pumpkin Bread
The difference between a forgettable loaf and a fall favorite often comes down to a few simple but overlooked details. These tips will help you master the texture, prevent dryness, and bake a moist pumpkin bread that stays delicious for days.
Don’t pack your flour
This is the most common mistake. Scooping directly from the bag or container packs extra flour into the measuring cup, throwing off the balance of wet to dry ingredients. Instead, use the spoon-and-level method: spoon flour into the cup, then level it off with a flat edge.
Use room temperature eggs
Cold eggs don’t mix evenly into batter and can cause uneven texture. Take them out 20–30 minutes ahead of time, or place them in a bowl of warm (not hot) water for 5 minutes.
Don’t overmix
Once the wet and dry ingredients are combined, stop stirring. Overmixing activates the gluten in the flour, which leads to dense or rubbery bread. A few small lumps are fine – They’ll bake out.
Check doneness the right way
Use a toothpick or thin skewer to test the center of the loaf. If it comes out with batter, give it 5–10 more minutes. It’s done if it comes out with moist crumbs or clean, it’s done. Be sure to test multiple spots if baking in a large pan.
Let it cool completely before slicing
Yes, the smell is amazing and the loaf is calling your name — but slicing too soon lets steam escape, which can make the texture gummy. Cooling allows the crumb to finish setting and keeps every slice intact.
Bonus: Oil over butter for longer-lasting moisture
Oil doesn’t just keep the bread softer; it also resists drying out better than butter over time. That’s why this recipe calls for vegetable oil — it helps the bread stay moist for days, even without refrigeration.
Variations & Add-Ins (Creative Pumpkin Bread Ideas)
Once you’ve mastered the classic loaf, it’s hard to resist playing around. The base recipe for Libby’s Pumpkin Bread is forgiving and flexible — a blank canvas for bakers who want to make it their own. Whether you’re craving extra sweetness, a bit of crunch, or a surprise swirl, these ideas bring new life to the familiar.
Flavor Twists & Texture Boosters
- Chocolate Chip Pumpkin Bread
Fold in 1 to 1½ cups of semi-sweet or dark chocolate chips for a rich contrast to the spiced pumpkin base. Mini chips distribute more evenly, while larger chunks melt into pockets. - Pumpkin Bread with Cream Cheese Swirl
Blend 4 oz cream cheese with 1 egg yolk and 2 tbsp sugar. Drop dollops into the batter and swirl with a knife for a cheesecake-like center. - Nutty Pumpkin Bread
Add ½ cup chopped pecans or walnuts for crunch. Toast the nuts beforehand to deepen their flavor. - Pumpkin Spice Plus
Want to go deeper with the spice? Add ¼ tsp ground ginger and a pinch of cloves or cardamom to amplify the warmth without overpowering the pumpkin. - Pumpkin Streusel Topping
Mix 2 tbsp brown sugar, 1 tbsp flour, and 1 tbsp butter with a pinch of cinnamon. Crumble over the batter before baking for a crisp top layer.
Seasonal or Dietary Swaps
- Gluten-Free
Use a 1:1 gluten-free flour blend. Just be sure it contains xanthan gum or a similar binder for structure. - Refined Sugar-Free
Swap white sugar for coconut sugar or maple syrup (reduce the water slightly if using liquid sweetener). - Mini Loaves or Muffin Version
Pour the batter into muffin tins for grab-and-go bites, or mini pans for gifting. Reduce bake time to 25–30 minutes and test for doneness early.
FAQ: Can I make this into Pumpkin Bread Bites or muffins?
Yes, and it’s a great option for kids, brunch spreads, or holiday trays. Spoon batter into lined muffin tins (fill ¾ full) and bake at 350°F for 25–30 minutes. The texture stays soft, and they freeze just as well as the full loaf.
Libby’s Pumpkin Bread
Equipment
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease loaf pan(s).
- In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add eggs, oil, and water. Stir until just combined — do not overmix.
- Fold in pumpkin puree. Add-ins can be folded in now.
- Pour into prepared pan(s). Sprinkle topping if desired.
- Bake: 30 minutes for mini loaves, 50–60 for large loaf. Toothpick should come out clean.
- Cool in pan 10 minutes, then transfer to rack. Slice only when fully cooled.
Notes
- Do not substitute pumpkin pie filling for canned puree.
- Room temperature eggs mix better into the batter.
- For best texture, let the bread rest overnight before serving.
- Freezes well up to 3 months; wrap tightly and thaw before reheating.
Nutrition (per slice, based on 8 servings)
- Fat: 15g
- Carbohydrates: 44g
- Protein: 4g
- Sugar: 26g
- Fiber: 2g
- Cholesterol: 41mg
- Sodium: 373mg
- Vitamin A: 4826 IU
- Iron: 2mg
FAQs About Pumpkin Bread
You followed the recipe. You measured carefully. And still… something didn’t go quite right. If that sounds familiar, you’re not alone. Even seasoned bakers have run into dry slices, gummy centers, or oddly bland loaves. Here’s a deeper look at the most asked questions about Libby’s Pumpkin Bread — and the fixes that actually work.
Why is my pumpkin bread dry?
It usually comes down to too much flour or too long in the oven.
- Flour fix: Always spoon and level — never scoop directly from the bag.
- Oven check: Start testing 5–10 minutes early. Every oven runs slightly different, and overbaking by even 5 minutes can dry out the loaf.
Why is the middle undercooked or gummy?
This often means the loaf needed more time, but the top was browning too quickly.
- Try this: Cover loosely with foil and return to the oven in 5-minute increments until a toothpick inserted in the center comes out clean or with moist crumbs.
Can I reduce the sugar or oil?
Yes, but expect a slightly different texture.
- For sugar: You can reduce by up to ¼ cup without affecting structure.
- For oil: Replace up to half with unsweetened applesauce. Full replacement may lead to a rubbery texture, so test in small batches.
Can I make this with fresh pumpkin instead of canned?
Yes — but it’s tricky. Fresh pumpkin puree often has more moisture and less flavor concentration.
- If you try it: Strain the puree in cheesecloth to remove excess water and consider bumping up the spices.
How long does pumpkin bread stay fresh?
- Room temp: 3 to 4 days, tightly wrapped.
- Fridge: Up to a week, especially if it contains cream cheese.
- Freezer: 2 to 3 months. Wrap tightly in foil and place in a freezer-safe bag. Thaw overnight in the fridge or gently in the microwave.
