Libby's Pumpkin Bread Recipe
This classic Libby’s Pumpkin Bread is incredibly moist, perfectly spiced, and loaded with rich pumpkin flavor. Made with simple pantry ingredients and Libby’s Pure Pumpkin, it bakes into a soft, tender loaf that’s perfect for snacking, gifting, or serving during the holiday season or any time of year.
Equipment
- electric hand mixer
- 9"x5" loaf pan
- parchment paper
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup Libby's 100% pure pumpkin
- ⅓ cup water
Instructions
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and pumpkin pie spice. Set aside.1 ¾ cups all-purpose flour, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- In a large bowl, combine the oil, eggs, and sugar. Then add the pumpkin and mix until smooth.½ cup vegetable oil, 2 large eggs, 1 ½ cups granulated sugar, 1 cup Libby's 100% pure pumpkin
- Stir in half of the flour mixture into the wet ingredients and mix gently until just combined. Be careful not to overmix. Add half of the water and mix until combined. Next, add the remaining flour and water, mixing to combine in between.⅓ cup water
- Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
This recipe is originally developed by Libby’s® and can be found on their website here. I’m sharing it here with my own step-by-step photos, tips, and personal notes based on testing the recipe in my own kitchen. All credit for the original recipe goes to Libby’s®.
Storing and Freezing
Store leftovers wrapped in plastic wrap or an airtight container at room temperature for 3–4 days.
For freezing, wrap cooled loaves in aluminum foil or place in a freezer bag. You can freeze individual slices or whole loaves for up to 2 months.
To thaw, place the slices on the counter overnight or warm them gently in the microwave with a paper towel to prevent sogginess.
Tried this recipe?Let us know how it was!
