Cozy up to fall with a warm slice of Libby’s Pumpkin Bread—a moist, spiced loaf that instantly fills your kitchen and heart with the scents of cinnamon, nutmeg, and cloves. This recipe has been a beloved staple for generations, capturing the delicious essence of autumn in every bite. Whether you’re baking for a breakfast treat, snack, or dessert, you’ll find that Libby’s Pumpkin Bread is simple to prepare and always a crowd-pleaser.

Libby’s Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Libby’s Pumpkin Bread is that you need only pantry staples and a can of pumpkin to create a loaf that’s full of deep, autumnal flavor. Each ingredient plays a special role, from adding sweetness to ensuring just the right tenderness and color.

All-purpose flour: The sturdy backbone of the bread, giving it substance and the perfect crumb.
Baking soda: Your ticket to that irresistible, fluffy rise—don’t skip it!
Salt: Just half a teaspoon balances out the sweetness and enhances the pumpkin’s rich flavor.
Ground cinnamon: Classic warmth that brings out those signature fall notes.
Ground nutmeg: Adds a mellow, earthy aroma that pairs beautifully with pumpkin.
Ground cloves: A powerful spice—just a hint delivers a complex, cozy taste.
Granulated sugar: Sweetness, but more than that: it also creates that rich, golden crust.
Vegetable oil: Guarantees tender, moist crumb every single time.
Large eggs: One at a time creates a silky, perfectly blended batter.
Libby’s canned pumpkin: The star! Smooth, reliable, and packed with authentic pumpkin essence.
Water: Adds just enough moisture to blend everything into a dreamy batter.
Vanilla extract: Rounds out all the spices for a warm, inviting finish.

How to Make Libby’s Pumpkin Bread

Step 1: Preheat and Prepare Your Pan

The first step is all about setting yourself up for success. Preheat your oven to 350°F (175°C) so it’s nice and hot when your bread is ready to go in. Take a 9×5-inch loaf pan and grease it thoroughly, then dust it with flour—this simple move keeps your Libby’s Pumpkin Bread from sticking and makes that golden crust easy to release.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Bringing these dry ingredients together first means all those wonderful spices will be perfectly dispersed throughout your bread, and you won’t get any little clumps of baking soda or spices in your final loaf.

Step 3: Beat Sugar and Oil

In a large mixing bowl, beat the granulated sugar and vegetable oil until they’re well blended. This step is where you start building that signature moist texture and richer flavor that makes Libby’s Pumpkin Bread so unforgettable.

Step 4: Add Eggs One at a Time

Crack in one egg at a time, beating well after each addition. This helps create a smooth, thick batter and ensures everything is thoroughly mixed for a consistent crumb throughout.

Step 5: Stir in Pumpkin, Water, and Vanilla

Now for the star moment: fold in the Libby’s canned pumpkin with water and vanilla extract. The pumpkin brings color and moisture, and the vanilla ties in all those warm spices. Mix just until combined—you want your bread to be tender, not tough.

Step 6: Combine Wet and Dry Ingredients

Gradually add your bowl of dry ingredients to the wet mixture. Stir gently and just until no more flour streaks are visible. Over-mixing won’t do you any favors, so keep things light and easy. The batter should look thick, golden, and speckled with spices.

Step 7: Bake

Pour your beautiful batter into the prepared loaf pan. Smooth the top, then slide it into the oven. Bake for 60 to 70 minutes, and enjoy as your kitchen transforms with the scent of fall. Test for doneness by inserting a toothpick into the middle; you’re looking for it to come out clean or with a few moist crumbs attached.

Step 8: Cool and Enjoy

Give your freshly baked bread 10 minutes to settle in the pan before gently turning it out onto a wire rack. Let it cool completely before slicing, if you can resist! This ensures the crumb sets up perfectly and gives you neat, moist slices every time.

How to Serve Libby’s Pumpkin Bread

Garnishes

Whether you love your Libby’s Pumpkin Bread simply sliced or all dressed up, a dusting of powdered sugar, a drizzle of cream cheese glaze, or even a spread of whipped cinnamon butter truly elevates every bite. For crunch, sprinkle chopped toasted pecans or walnuts over the top.

Side Dishes

This bread loves to be part of a cozy breakfast spread. Serve thick slices with fresh fruit, a dollop of Greek yogurt, or alongside your favorite cup of coffee or chai latte for a comforting pairing that’s perfect for lazy weekends or afternoon snacks.

Creative Ways to Present

Slices of Libby’s Pumpkin Bread make beautiful gifts wrapped in parchment and tied with twine. For a brunch or potluck, cut into cubes and serve as part of a festive bread basket. For dessert, try layering slices with maple whipped cream and toasted nuts for an easy trifle—it’s a guaranteed showstopper!

Make Ahead and Storage

Storing Leftovers

Libby’s Pumpkin Bread honestly gets better a day after baking—simply wrap it tightly in plastic wrap or foil and keep it at room temperature. Moist, flavorful slices are yours for up to three days (if it lasts that long!).

Freezing

Want to save a loaf for later? Once completely cooled, wrap the bread (whole or sliced) in plastic and then foil, and freeze for up to three months. Thaw overnight at room temperature for best results; the flavor remains just as bold and inviting.

Reheating

Warm slices briefly in the microwave or toast them lightly for a just-baked feel. You’ll bring out the aroma of the spices and the pumpkin all over again, making those leftovers taste just as irresistible as day one.

FAQs

Can I use homemade pumpkin puree instead of canned?

You can! For the true Libby’s Pumpkin Bread experience, Libby’s canned pumpkin is preferred for its consistency and flavor, but well-drained homemade puree works as a substitute in equal measure.

Is it possible to add nuts or chocolate chips?

Absolutely—fold ½ cup chopped nuts (pecans or walnuts are classic) or chocolate chips into the batter before baking for a little extra texture and excitement in each slice.

What’s the best way to tell when the bread is done?

Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top browns too quickly, cover loosely with foil for the last 10 minutes to prevent burning.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a quality 1-to-1 gluten-free flour blend. Your Libby’s Pumpkin Bread will still be tender and delicious, with that signature spiced flavor everyone loves.

Can I double this recipe for two loaves?

Definitely. Double all the ingredients and divide the batter evenly between two prepared 9×5-inch loaf pans. Bake both in the same oven, rotating halfway for even baking.

Final Thoughts

If you love warm spices and tender, cozy treats, Libby’s Pumpkin Bread deserves a spot in your baking rotation. There’s simply nothing like the aroma of pumpkin and cinnamon floating from your oven—give this classic a try and share a slice with someone you love!

Libby’s Pumpkin Bread Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 1 loaf (12 slices) 1x
Diet: Vegetarian

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Description

Indulge in the warm and cozy flavors of fall with this delicious Libby’s Pumpkin Bread recipe. Perfect for breakfast or as a snack, this moist and flavorful bread is a seasonal favorite that will fill your home with the aroma of cinnamon, nutmeg, and cloves.

Ingredients

Scale

Dry Ingredients:

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Wet Ingredients:

1¼ cups granulated sugar
½ cup vegetable oil
2 large eggs
1 cup Libby’s canned pumpkin
⅓ cup water
1 teaspoon vanilla extract

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Instructions

Preheat oven: Preheat oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Combine wet ingredients: In a large bowl, beat sugar and oil, add eggs one at a time, then stir in pumpkin, water, and vanilla.
Combine wet and dry: Gradually add dry ingredients to wet, stirring until just combined.
Bake: Pour batter into loaf pan and bake for 60-70 minutes until a toothpick inserted comes out clean.
Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use Libby’s canned pumpkin for authentic flavor.
For added texture, fold in ½ cup chopped nuts or chocolate chips.
Store wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American