Perfect LIBBY’S Pumpkin Bread

If you ask me, pumpkin bread is one of fall’s greatest gifts.

This moist, spiced loaf makes the perfect breakfast treat or afternoon snack that fills your kitchen with warm cinnamon and nutmeg aromas. Sweet pumpkin puree pairs with classic baking spices for that cozy autumn flavor we all crave.

It’s made with Libby’s canned pumpkin and simple pantry ingredients you probably already have on hand. A generous sprinkle of cinnamon sugar on top and a tender crumb throughout make each slice irresistible.

It’s a foolproof recipe that disappears fast, perfect for sharing with neighbors or enjoying with your morning coffee.

Substitution Ideas

• Canned pumpkin: You can use fresh pumpkin puree if you have it, but honestly, canned pumpkin gives more consistent results. If you’re out of pumpkin, try sweet potato puree or even butternut squash puree for a similar texture and flavor.
• Oil: Swap the oil for melted butter (use the same amount) for a richer flavor, or try applesauce for a lighter version – though you might need to bake it a few minutes longer.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for extra nutrition, but the bread will be a bit denser. For gluten-free, use a 1:1 gluten-free flour blend.
• Spices: No nutmeg? Use extra cinnamon or add a pinch of allspice or ginger. You can also use 1 teaspoon of pumpkin pie spice instead of the individual spices.
• Sugar: Brown sugar works great here and adds a nice molasses flavor – use 3/4 cup since it’s more compact than white sugar.
• Water: Try milk instead of water for a richer bread, or even orange juice for a subtle citrus note.

Don’t Make These Mistakes While Baking

Overmixing the batter is one of the biggest mistake people make, which leads to a tough, dense loaf instead of the tender texture you want. Mix just until the ingredients are combined and you still see a few flour streaks.

To prevent your bread from sticking to the pan, grease it well and consider dusting with flour, and always let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack.

Finally, resist the urge to slice into your pumpkin bread while it’s still warm – letting it cool completely will give you clean slices and better flavor as the spices have time to meld together.

Can I Add Mix-ins to This Pumpkin Bread?

Yes. After folding in the pumpkin puree, gently stir in up to 1 cup of any of the following:

• Chocolate chips (semi-sweet or dark)
• Chopped walnuts or pecans
• Dried cranberries or raisins
• Butterscotch chips

You can also combine mix-ins (for example, 21​ cup chocolate chips and 21​ cup chopped walnuts). Bake as directed, checking for doneness with a toothpick—mix-ins may add 5–10 minutes to the baking time for a large loaf.

What to Serve Alongside Pumpkin Bread?

Pumpkin bread is perfect on its own, but I love serving it with a hot cup of coffee or chai tea for the ultimate fall experience.

You can also spread some cream cheese or butter on a warm slice to make it even more indulgent.

For breakfast or brunch, try pairing it with scrambled eggs and crispy bacon to balance out the sweetness.

If you’re serving it as dessert, a scoop of vanilla ice cream or a dollop of whipped cream turns this simple bread into something really special.

Storage Guidelines

Keep Fresh: This pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The pumpkin actually helps keep it nice and tender, so it won’t dry out as quickly as other breads.

Refrigerate: If you want to keep your pumpkin bread around longer, pop it in the fridge where it’ll stay good for up to a week. Just wrap it well in plastic wrap or foil to prevent it from picking up any fridge odors.

Freeze: Pumpkin bread freezes like a dream! Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag for up to 3 months. I love slicing it before freezing so I can grab just what I need for breakfast or a snack.

Thaw: Let frozen slices thaw at room temperature for about 30 minutes, or pop them in the toaster straight from the freezer for a warm treat. The whole loaf will need a few hours to thaw completely on the counter.

 

Preparation Time	15-20 minutes
Cooking Time	30-55 minutes
Total Time	45-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 22-26 g
• Fat: 65-75 g
• Carbohydrates: 295-320 g

Ingredients

• 1 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 3/4 tsp table salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup water
• 1 cup canned pumpkin puree

Step 1: Preheat the Oven and Prepare the Pan

Begin by preheating your oven to 350°F (175°C).

While the oven is heating, grease either 4 mini loaf pans or 1 large loaf pan with a bit of oil or nonstick spray to prevent sticking later on.

Step 2: Combine Dry Ingredients

• 1 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 3/4 tsp table salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

In a medium-sized bowl, whisk together the flour, granulated sugar, baking soda, table salt, ground cinnamon, and ground nutmeg.

This mixes the leavening agents and spices evenly into the flour, ensuring a consistent flavor throughout the bread.

Step 3: Mix in Wet Ingredients

• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup water

Add the vegetable oil, eggs, and water to the bowl of dry ingredients.

Stir until the mixture is just combined and all the flour mixture is moistened, but be careful not to overmix as this can make the bread dense.

Step 4: Fold in Pumpkin Puree

• 1 cup canned pumpkin puree

Gently fold in the pumpkin puree using a spatula or wooden spoon.

Mix just until the batter is uniformly orange and no streaks of flour remain.

I like to be gentle at this stage to keep the bread tender.

Step 5: Pour Batter into Pans and Bake

Evenly divide the batter among your prepared mini loaf pans or pour all of it into your large loaf pan.

Place the pans in the preheated oven.

Bake for about 30 minutes if making mini loaves or around 55 minutes for a large loaf, until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Remove the baked loaves from the oven and let them cool in the pans for about 10 minutes.

Then, turn them out onto a wire rack to finish cooling before slicing.

Enjoy your homemade pumpkin bread!

For an extra treat, I sometimes serve it with a pat of butter while it’s still warm.