Libby’s Pumpkin Bread Recipe

What Makes Libby's Pumpkin Bread So Good?

Libby's nailed it. This isn't one of those online pumpkin recipes that needs tweaking or reinventing. It just works and here's why:

• Perfect pumpkin flavor - It uses about half of a can of Libby's Pure Pumpkin, which gives it that rich, earthy pumpkin base we love in all the best pumpkin recipes. I have an excellent tutorial for freezing pumpkin puree so that none will go to waste. And, you can easily double the recipe and split the batter between two loaf pans.
• Great texture - This bread has a moist texture and soft crumb - not dense, not dry. Just right.
• Balanced sweetness - It's sweet, but not over-the-top. You can reduce the sugar a bit (see my testing notes) and still have a delicious result.
• Simple ingredients - No fancy extras - just basic ingredients you likely already have in your pantry. Using a store-bought pumpkin 
• Freezes beautifully - Whether you make full-size or smaller loaves, this bread keeps well and is great for freezing.
• Holiday-friendly - It's the kind of homemade bread that feels right at home during the holiday season, but honestly, it's too good to save for just one time of year.

My Best Tips for Making The Best Pumpkin Bread

1. Use a large bowl for the wet ingredients. This recipe makes a generous amount of batter. Go for the large bowl when mixing the pumpkin mixture. It'll keep you from splattering flour across your counter.

2. Spray well or line with parchment. You can use cooking spray or prepared pans lined with parchment paper. I usually spray the pan with cooking spray and then line the pan, in a sling fashion, with a piece of parchment so that the loaf is easy to remove after baking. You may need to use a butter knife to loosen the ends from the pan gently.

3. Watch for doneness. Use a skewer or toothpick inserted into the center of the loaf. If it comes out with just a few moist crumbs, you're good to go. If it's gooey, keep baking. I recently started using my digital thermometer to test the doneness of quick breads. It eliminates the guesswork of knowing when the bread is baked. When it reads between 200°F and 205°F, your loaf is done!

4. Let it cool. Really. Once the loaves come out of the oven, let them cool in the prepared loaf pans for 10–15 minutes before transferring to a wire rack. That helps the structure set and avoids soggy bottoms.

5. Add-ins are optional, but fun. Libby's recipe is fantastic on its own, but you can stir in chocolate chips for a chocolate chip pumpkin bread or even chopped nuts. I stir in about ¾ cup and save ¼ cup to sprinkle on top before baking.

6. Use canned pumpkin, not pumpkin pie mix. Stick with Libby's Pure Pumpkin. Don't confuse it with pumpkin pie mix, which already contains sugar and spices. We want complete control over the actual ingredients.

This recipe uses ready-made pumpkin pie spice to get that hint of warm spices. If you don't have any, you can make your own using my Pumpkin Pie Spice Recipe for the perfect blend of spices.

Does the Brand of Canned Pumpkin Matter?

In my experience, different brands of canned pumpkin can vary slightly in texture and moisture. Some have just a bit more liquid than others. That said, they all work well in this recipe and will still give you a soft, moist loaf.

I typically use Libby's Pure Pumpkin because it's consistent and tested specifically for this Libby's pumpkin bread recipe. But if you already have a can of another brand in your pantry, don't worry, you'll still get a great result.

Just be sure to avoid pumpkin pie mix, which contains added sugar and spices. Look for plain pumpkin puree or Dickenson pumpkin, which is the variety Libby's uses.

Variations & Testing Notes

I tested this recipe two additional ways, to see how flexible it is, and the results were excellent in both cases.

• Reduced Sugar - I tested one loaf with 1 cup of granulated sugar instead of 1 ½ cups. The result was still sweet and full of pumpkin flavor, though slightly less rich. The soft texture and tender crumb remained intact, and it's a good option if you prefer a less-sweet homemade pumpkin bread. Just keep in mind that reducing the sugar slightly changes the browning and moisture, but not in a bad way.

• Mini Loaf Pans - I also poured the batter into mini loaves using 6-inch loaf pans. These baked up beautifully! The smaller size is a perfect way to share this delicious treat or portion out individual slices for gifting. It took around 25-30 minutes to bake the bread. The pans each held about 1 cup of batter. If you opt for a smaller size, like 4 or 5-inch loaf pans, it will take slightly longer for the bread to bake. A toothpick inserted should still come out with a few moist crumbs.

How To Make This Easy Pumpkin Bread Recipe

Step 1. Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray or line it with parchment paper. Set aside.

Step. 2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.

Step 3. In a large bowl, combine oil, eggs, and sugar. Add the pumpkin and mix until smooth.

Step 4. Add half of the flour mixture to the wet ingredients and mix gently until just combined. Don't overmix. Add half the water and mix until combined. Then add the other half of the flour and water, mixing to combine in between.

Step 5. Pour the batter into the prepared pan and bake 60–70 minutes, or until a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs.

Step 6. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Natalie's Pro Tips

Clean Slices:
For neat, bakery-style slices, let the pumpkin bread cool completely and use a serrated knife with a gentle sawing motion. Wiping the knife clean between cuts helps prevent crumbs from dragging through the loaf.

Flavor Enhancer:
If you want to deepen the flavor even more, bake the bread a day ahead. The warm spices and pumpkin develop overnight, making each slice taste even richer the next day.