Libby’s Pumpkin Bread
This is the pumpkin bread you’ll reach for every fall, a dense tender loaf that fills the kitchen with cinnamon and nutmeg. It comes together in about fifteen minutes with a single can of Libby’s pure pumpkin and pantry staples.
The crackly top and moist crumb taste even better the next day. No fussing with butter—oil keeps it soft for days, which makes it the most reliable loaf I know.
Why This Pumpkin Bread Stays in the Rotation
I keep coming back to this version because it just works. The oil keeps each slice tender long after butter-based loaves would dry out, and the spices are warm without being pushy.
The pumpkin gives the crumb a velvety texture and a deep orange color that looks like fall on a plate. Toasted or not, it’s the slice I hand to anyone who walks through the door.
Ingredients
- 1 3/4 cups all-purpose flour: spooned into the cup and leveled, not scooped
- 1 tsp baking soda: gives the loaf a good rise
- 1/2 tsp baking powder: a little extra lift
- 1/2 tsp salt: balances the sweetness
- 1 tsp ground cinnamon: the backbone of the spice blend
- 1/2 tsp ground nutmeg: adds a round, earthy note
- 1/4 tsp ground ginger: brings a gentle warmth
- 1/4 tsp ground cloves: just enough for depth
- 1 cup granulated sugar: dissolves easily into the wet mix
- 1/2 cup packed light brown sugar: for moisture and a hint of molasses
- 1/2 cup vegetable oil: any neutral oil like canola or avocado oil works
- 2 large eggs: at room temperature if you remember, but cold still works
- 1 tsp vanilla extract: rounds out the sweetness
- 1 can (15 oz) Libby’s 100% Pure Pumpkin: about 1 3/4 cups, not pumpkin pie filling
Variations / Substitutions
- Add crunch: Fold in 1/2 cup chopped toasted pecans or walnuts after mixing.
- Go chocolaty: Stir 3/4 cup semisweet chocolate chips into the batter, and reduce the brown sugar by 2 tablespoons to keep the sweetness in check.
- Gluten-free option: Swap the flour for a 1-to-1 gluten-free flour blend that contains xanthan gum.
- Dairy-free: The recipe is already dairy-free with the oil base.
For a chocolate twist with the same fall vibe, try my Double Chocolate Pumpkin Muffins.
How To Make Libby’s Pumpkin Bread
Step 1: Mix the Dry Ingredients
Whisk together the 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves in a medium bowl until evenly blended, about 30 seconds.
The spice mix should smell fragrant, with no white streaks of flour or baking soda hiding at the bottom. Set the bowl aside near where you’ll mix the wet ingredients.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk the 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup oil, 2 eggs, and 1 tsp vanilla until the mixture looks smooth and the sugars start to dissolve, about 2 minutes. You don’t need a mixer—a sturdy whisk and some arm work are plenty.
The batter will be glossy and thick. Pour in the whole can of pumpkin puree and whisk again until the color is uniform and the mixture slackens just slightly, about another 30 seconds.
Step 3: Combine and Fold
Tip the dry ingredients into the bowl of wet ingredients all at once. Use a rubber spatula to fold them together with a few gentle strokes, scraping the bottom and sides, until no white streaks remain. This takes about 30 seconds if you work steadily.
The batter will be thick and a little lumpy. Stop folding as soon as the flour disappears because overworking it will make the bread dense and tough.
Step 4: Bake the Loaf
Preheat your oven to 350°F (175°C) with a rack in the middle. Line a 9×5-inch loaf pan with a strip of parchment paper, leaving a little overhang on the long sides, or grease the pan well with butter or oil. Scrape the batter into the pan and smooth the top with the spatula. Bake for 60 to 65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
The top will puff and crack, turning a deep amber brown. If the loaf is browning too fast after about 45 minutes, tent it loosely with foil. The whole kitchen will smell like spice and caramelized sugar.
Step 5: Cool and Slice
Let the pumpkin bread cool in the pan on a wire rack for 10 minutes. Then grab the parchment overhang and lift the loaf out of the pan straight onto the rack. Leave it alone until it is just warm or completely cool before you cut into it, so the crumb stays intact.
Slice thick pieces and serve them as they are, or toast them until the edges turn crisp. The flavor deepens overnight, so a loaf made on a Monday tastes even better on Tuesday.
Tips for the Best Pumpkin Bread
- Start with room temperature eggs: for a smoother batter that blends faster. If your eggs are cold, set them in a bowl of warm water for five minutes before you begin.
- Toast your spices in a dry skillet: over low heat for one minute before whisking them into the flour. The warmth wakes up the cinnamon and nutmeg without adding any extra work once the loaf is in the oven.
- Line the pan the right way: cut a rectangle of parchment that covers the bottom and two long sides, with a couple of inches hanging over. The overhang acts as handles, so you never have to flip a heavy loaf out of a hot pan.
- Let it cool completely before wrapping: to keep the crust from getting soggy from trapped steam. A fully cooled loaf stays fresh and sliceable longer.
Bake times by pan; an instant-read thermometer inserted into the center should read 200-205°F (93-96°C) for bread that’s fully set through.
| Pan | Size | Bake Time |
|---|---|---|
| Loaf pan | 9×5 inches | 60 to 65 minutes |
| Loaf pan | 8×4 inches | 65 to 70 minutes |
| Muffin tin | standard 12 cup | 20 to 22 minutes |
| Mini loaf pan | 3×5 inch | 28 to 32 minutes |
Storing Leftover Pumpkin Bread
- Refrigerate: The loaf keeps well at room temperature wrapped in plastic or foil for up to 3 days. For longer storage, refrigerate it in an airtight container for up to a week; the cool temperature actually firms the crumb a touch, which some people prefer.
- Freeze: Wrap the cooled loaf tightly in plastic then foil, or freeze individual slices wrapped separately. It stays good for up to 2 months. Thaw at room temperature, still wrapped, so condensation forms on the wrapping instead of the bread.
Frequently Asked Questions
Can I use pumpkin pie mix instead of pure pumpkin?
No. Pumpkin pie mix already contains sugar and spices, which will throw off the sweetness and spice balance of the bread. Stick with 100% pure pumpkin.
My bread sank in the middle. What went wrong?
The most likely cause is underbaking. Check with a toothpick in the very center of the loaf, and make sure it comes out clean or with just a tiny crumb, not wet batter.
Can I cut the sugar?
You can reduce the granulated sugar to 3/4 cup and the brown sugar to 1/3 cup, but the loaf will be a little less moist and the top won’t crackle the same way. The original amounts give the best texture.
Can I freeze slices individually?
Yes. Wrap each slice in plastic wrap, then stash them all in a zip top bag. This way you can pull out a single slice to toast straight from frozen.
How do I make it without a loaf pan?
Pour the batter into a greased 8-inch square baking pan and bake at 350°F for about 40 to 45 minutes, until the center tests done. Cut into squares.
Libby’s Pumpkin Bread Recipe
Ingredients
Method
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
- In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Whisk in the pumpkin puree.
- Fold the dry ingredients into the wet mixture just until no flour streaks remain.
- Scrape batter into a lined or greased 9×5-inch loaf pan and bake at 350°F for 60 to 65 minutes, until a toothpick comes out clean.
- Cool in pan 10 minutes, lift out, and cool fully on a rack before slicing.
