Pumpkin Bread Recipe with Libby’s: Easy, Moist, and Perfect for Fall

The scent of cinnamon and pumpkin swirling through the kitchen always pulls me right back to cozy autumn weekends. Today feels like one of those days. So I reached for Libby’s pumpkin puree, knowing it would bring that warm, familiar comfort we crave as the weather cools. If you’re looking for a cozy Pumpkin Bread recipe, this one is simple, satisfying, and just right.

Libby’s Pumpkin Bread is one of those timeless desserts that feels like a hug. It’s easy, reliable, and incredibly moist thanks to Libby’s canned pumpkin. The earthy sweetness of pumpkin blends beautifully with cinnamon and nutmeg. You only need a few pantry staples, and in about an hour, you’ll have a tender loaf that’s ready to slice and share. This bread is terrific for breakfast, a snack, or a sweet autumn dessert. The batter can even be divided into mini loaves, which makes them a wonderful gift for neighbors and friends.

Ingredients for Libby’s Pumpkin Bread recipe

Here’s what you’ll need to get started with this Pumpkin Bread recipe:

1⅓ cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs, room temperature
⅓ cup water
1 cup Libby’s canned pumpkin puree (not pumpkin pie filling)

Optional Add-Ins

You can make this bread your own by adding a few extras. Stir in 1 cup raisins, ½ cup chopped walnuts or pecans, or 1-2 cups chocolate chips. You could sprinkle ¼ cup brown sugar on top for a caramelized crust or slather it with cream cheese frosting once cooled.

How to Make Libby’s Pumpkin Bread

First, preheat your oven to 350°F to begin this Pumpkin Bread recipe. This helps ensure even baking. Next, sift together the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Sifting makes the bread lighter and fluffier.

Then whisk the eggs, oil, and water in a separate bowl. Pour this mixture into the dry ingredients. Stir just until combined. Avoid overmixing to keep your bread tender.

Now gently fold in the Libby’s pumpkin puree. The batter will look smooth and rich. Grease four mini loaf pans or one large loaf pan. Then divide the batter evenly.

For mini loaves, bake about 30 minutes. If you’re making one large loaf, bake around 55 minutes. A toothpick inserted in the center should come out clean when done. Let your bread cool in the pan briefly, then transfer to a rack to cool completely before slicing. This step really matters for clean, tender slices.

Tips for the Best Pumpkin Bread

For success every time with this Pumpkin Bread recipe, measure your flour carefully. I like to spoon it into the measuring cup, then level it off. Also, fresh baking soda helps your bread rise beautifully.

Resist the urge to overmix — it can make the bread tough. If you like a less sweet loaf, reduce the sugar a little. Always check for doneness with a toothpick. And most important, allow the bread to cool before slicing for the best texture.

Common Mistakes to Avoid

Don’t substitute pumpkin pie filling for puree, as it contains added sugar and spices. Also, avoid overmixing or your bread may turn out dense or gummy.

Storage and Freezing Instructions

Wrap your pumpkin bread tightly and store at room temperature for up to 4 days. If you prefer, refrigerate for up to 6 days. You can also freeze it for up to 3 months. I like to freeze individual slices so they’re easy to grab and reheat when needed.

Libby’s Pumpkin Bread Recipe Card

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More Such Recipes

If you love this, try my Easy Pumpkin Carrot Cake for Fall Baking or my cozy Pumpkin French Toast for a Cozy Breakfast. For more dessert ideas, check out this Chocolate Chip Pumpkin Bread Recipe or these soft Pumpkin Snickerdoodles for Autumn Treats.

FAQ About Libby’s Pumpkin Bread

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