I can still smell it—Mom’s pumpkin bread on the windowsill, buttery and warm. This version is a low-carb nod to that cozy classic: tender, spiced, and dangerously easy. Plus, it makes your kitchen smell like a bakery.
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Why You’ll Love Libby’s Pumpkin Bread
This Libby’s Pumpkin Bread is cozy in loaf form—soft, perfectly spiced, and super moist thanks to Libby’s canned pumpkin. It’s easy, reliable, and perfect for gifting, snacking, or dessert. Even beginner bakers can nail it.
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Libby’s 1 Pumpkin Bread (Moist, Classic & Easy Recipe)
- Prep Time: 10 minutes
- Cook Time: 30 minutes (mini) / 55 minutes (large)
- Total Time: 40–65 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
This Libby’s Pumpkin Bread is soft, warmly spiced, and perfectly moist thanks to Libby’s 100% pure pumpkin. Easy enough for beginners and cozy enough for holiday gifting or snacking.
Ingredients
1 ⅓ cup all-purpose flour
1 cup granulated sugar
1 tsp baking soda
¾ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup vegetable oil
2 eggs (room temperature)
⅓ cup water
1 cup canned pumpkin puree (Libby’s recommended)
Optional:
1 cup raisins
½ cup chopped pecans or walnuts
¼ cup brown sugar (sprinkle on top)
1–2 cups chocolate chips
Cream cheese frosting
Additional spices: ginger, cloves, pumpkin pie spice
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease 4 mini loaf pans or 1 large loaf pan.
3. In a large bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
4. Whisk in eggs, oil, and water.
5. Fold in pumpkin puree and any optional add-ins.
6. Pour batter evenly into prepared pans.
7. Bake 30 mins for mini loaves or 55 mins for large loaf.
8. Use a toothpick to check doneness.
9. Let cool completely before slicing.
Notes
Don’t overmix the batter—stir until just combined.
Use room-temperature eggs for better mixing.
Check mini loaves at 25 minutes to avoid overbaking.
Wrap cooled loaves well to store or freeze.
Reheat slices in the microwave for 15–20 seconds for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 323
- Sugar: 26g
- Sodium: 373mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg
Ingredients You’ll Need
Here’s everything you’ll need for the best Libby’s Pumpkin Bread:
- 1 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ¾ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- ⅓ cup water
- 1 cup Libby’s canned pumpkin puree
Ingredient Notes & Substitutions
You can swap the vegetable oil for melted coconut oil or light olive oil. For a dairy-free version, stick with oil and skip the cream cheese frosting. Want less sugar? Reduce it by ¼ cup or try coconut sugar for a more caramel-like flavor. And while Libby’s is ideal for consistency, you can use homemade pumpkin puree—just drain and mash it well.
How to Make Libby’s Pumpkin Bread (Step-by-Step)
1. Prep Your Pan
Preheat your oven to 350°F (175°C). Grease 4 mini loaf pans or 1 standard-size loaf pan. Set aside.
2. Mix the Dry Ingredients
In a large mixing bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg. Sifting helps keep the texture tender.
3. Add Wet Ingredients
Whisk in the eggs, oil, and water until smooth. Fold in the pumpkin puree—don’t overmix, just until everything is combined.
4. Pour & Bake
Pour the batter into your prepared pans. Bake for 30 minutes if using mini loaf pans or 55 minutes for a large loaf. Use a toothpick test: it should come out clean from the center. Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
You can also make muffins using this recipe—bake at 350°F for about 20–22 minutes.
Pro Tips for Perfect Texture
- Measure flour after sifting, not before.
- Don’t overmix—this leads to a dense or dry loaf.
- Let it cool completely before slicing for clean, moist pieces.
- Room temperature eggs help the batter come together more smoothly.
Storage and Freezing Tips
Once cooled, wrap your pumpkin bread tightly in plastic or foil. Store at room temperature for up to 4 days. Want to keep it longer? Freeze individual slices or whole loaves for up to 3 months. When ready to eat, thaw at room temp or microwave for 10–15 seconds. It’s delicious with butter, a drizzle of maple syrup, or even a slather of cream cheese.
Common Mistakes to Avoid
- Overbaking: Always test with a toothpick before the time’s up.
- Skipping spices: The cinnamon and nutmeg make it!
- Mis-measuring flour: Too much and your bread turns dry.
- Using pie mix: Always choose Libby’s 100% Pure Pumpkin—not the pie filling.
FAQs About Libby’s Pumpkin Bread
Why is my pumpkin bread gummy or dense?
It was likely underbaked or overmixed. Make sure your flour and pumpkin ratio is accurate, and don’t skip the toothpick test.
Can I make it ahead of time?
Absolutely—pumpkin bread actually gets more flavorful the next day. Store it wrapped at room temp or refrigerate for up to 6 days.
Can I use fresh pumpkin instead of canned?
Yes! Just be sure it’s cooked, well-drained, and mashed smooth. Canned Libby’s offers consistent moisture and flavor, so it’s often the best choice for baking.
You Might Also Like
If you’re all about fall flavors, try this chocolate chip banana bread recipe for fall baking next—it’s a reader favorite! Or bake a batch of lemon pound cake cookies for seasonal treats or whip up a cozy blueberry clafoutis keto dessert option.
For more pumpkin inspiration, don’t miss our easy Pumpkin Muffins, Cinnamon Swirl Pumpkin Bread, and Banana Pumpkin Bread recipes. And if you’re loving the moist texture of this one, check out our classic Moist Zucchini Bread too.
Feeling adventurous? Compare it with this Classic Banana Chocolate Chip Bread Recipe from AllRecipes or try a darker twist like the Moist Double Chocolate Banana Bread from Sally’s Baking Addiction. For a more science-backed version, visit The Best Chocolate Chip Banana Bread (Scientifically Sweet).