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Libby’s Pumpkin Bread
A moist, warmly spiced loaf made with Libby’s canned pumpkin and pantry staples. This classic fall bread is easy to prepare, deeply flavorful, and endlessly customizable — perfect for cozy mornings or festive gatherings.
Course
Breakfast, Dessert, Snack
Cuisine
American
Keyword
Libby’s pumpkin bread, moist pumpkin bread,
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
if mini loaves
30
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
slices
Calories
323
kcal
Author
Chef Luca
Cost
$5–$7
Equipment
Large mixing bowl
Measuring cups & spoons
Whisk or hand mixer
1 large loaf pan
or 4 mini pans
Wire Cooling Rack
Ingredients
1⅓
cups
all-purpose flour
1
cup
white sugar
1
tsp
baking soda
¾
tsp
salt
½
tsp
ground cinnamon
½
tsp
ground nutmeg
½
cup
vegetable oil
2
large eggs
room temperature
⅓
cup
water
1
cup
Libby’s canned pumpkin
not pumpkin pie filling
Optional Add-ins:
1
cup
chocolate chips
½
cup
chopped walnuts or pecans
¼
cup
brown sugar
for topping
1
tsp
pumpkin pie spice or ¼ tsp ginger
Cream cheese swirl
4 oz cream cheese + 2 tbsp sugar + 1 egg yolk
Instructions
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