There’s something magical about the aroma of Libby’s pumpkin bread recipe baking in the oven that instantly transforms your home into a cozy fall haven.
I’m honestly so over-the-moon excited to share this tried-and-true recipe with you because it’s been a staple in my kitchen for years, and trust me, it never disappoints!
This classic pumpkin bread recipe using Libby’s canned pumpkin creates the most incredibly moist loaf that my family absolutely devours.
Henry always says it’s better than any bakery version, and coming from someone who’s pretty picky about his baked goods, that’s saying something!
The kids practically race to the kitchen when they smell it baking.
What I love most about this recipe is how it celebrates the pure, rich flavor of pumpkin without any fuss or complicated steps.
Plus, since we’re using Libby’s 100% pure pumpkin, you get consistent results every single time – no guesswork involved.
If you’re looking for more amazing pumpkin recipes to add to your fall baking lineup, you’ll definitely want to check out my healthy pumpkin cookies recipe for another family favorite!
Why You’ll Love This Perfect Libby’s Pumpkin Bread
- Super moist texture Thanks to the perfect balance of oil and pumpkin puree
- Classic fall flavors Warm spices like nutmeg and pumpkin pie spice create that cozy taste
- Easy to make Simple ingredients and straightforward steps, perfect for busy weeknights
- Freezer-friendly Make ahead and store for up to 2 months
- Kid-approved Isabella, Emma, and Noah give this their seal of approval every time
- Perfect for gifting – Makes a wonderful homemade present for neighbors and friends
Essential Ingredients For Libby’s Pumpkin Bread Recipe
This moist pumpkin bread recipe calls for pantry staples that you probably already have on hand.
The star of the show is definitely the Libby’s canned pumpkin – I’ve tried other brands, but honestly, Libby’s gives the most consistent flavor and texture every time.
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup Libby’s 100% pure pumpkin
- ⅓ cup water
The beauty of this recipe is in its simplicity no fancy ingredients or hard-to-find items.
Just good, wholesome ingredients that come together to create something absolutely delicious.
Step-By-Step Instructions For Making Libby’s Pumpkin Bread
Making this easy pumpkin bread recipe is honestly as simple as mixing, pouring, and baking.
I love that there’s no need for a stand mixer – just a couple of bowls and a whisk will do the trick perfectly.
- Prep your workspace: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line it with parchment paper. (I always use parchment paper because it makes removal so much easier!)
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and pumpkin pie spice. Set this aside – you’ll add it to the wet ingredients in two stages.
- Combine wet ingredients: In a large bowl, combine the oil, eggs, and sugar. Whisk these together until well combined, then add the Libby’s pumpkin and mix until smooth. The mixture should be glossy and well incorporated.
- Bring it all together: Here’s where the magic happens! Stir in half of the flour mixture into the wet ingredients and mix gently until just combined. Be careful not to overmix – this is key to keeping your bread tender.
- Add liquid and finish mixing: Add half of the water and mix until combined. Next, add the remaining flour and water, mixing to combine in between each addition. The batter should be thick but pourable.
- Bake to perfection: Pour the batter into your prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool properly: Cool in the pan for 10-15 minutes (this prevents it from falling apart), then transfer to a wire rack to cool completely before slicing.
Pro tip: The smell test works too!
When your kitchen smells absolutely amazing and the top is golden brown, it’s probably ready to test with that toothpick.
Storage & Reheating Your Classic Pumpkin Loaf
This classic pumpkin loaf keeps beautifully, which makes it perfect for meal prep or making ahead for guests.
I actually think it tastes even better the next day once all those flavors have had time to meld together!
Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for 3-4 days.
The bread stays incredibly moist thanks to the pumpkin and oil combination.
For longer storage, wrap cooled loaves in aluminum foil or place in a freezer bag.
You can freeze individual slices (perfect for quick breakfasts!) or whole loaves for up to 2 months.
To thaw, simply place the slices on the counter overnight, or warm them gently in the microwave with a paper towel to prevent sogginess.
I love having slices ready to grab for busy mornings!
Pro Tips For The Best Pumpkin Bread Recipe Results
After making this recipe countless times, I’ve learned a few tricks that guarantee success every single time:
Don’t overmix the batter This is probably the most important tip!
Overmixing develops the gluten too much and creates a tough, dense bread.
Use room temperature eggs They incorporate much more easily into the batter.
Check doneness with a toothpick It should come out clean or with just a few moist crumbs.
Let it cool completely before slicing I know it’s tempting, but warm bread crumbles easily.
Double the recipe Trust me on this one!
It freezes so well and disappears so quickly that you’ll wish you’d made more.
Have you ever tried adding a simple glaze on top?
A basic powdered sugar and milk glaze takes this from everyday snack to special occasion treat.
Common Questions About Libby’s Pumpkin Bread Recipe
Can I make this pumpkin bread ahead of time?
Absolutely!
This best pumpkin bread recipe for fall actually improves with time.
The flavors develop and the texture becomes even more tender.
Store it wrapped at room temperature for 3-4 days or freeze for up to 2 months.
I often make a double batch on Sunday and freeze half for later in the week.
How do I know when my pumpkin bread is done baking?
Insert a toothpick into the center of the loaf – if it comes out clean or with just a few moist crumbs, it’s perfectly done.
The top should also spring back lightly when touched, and the edges should just start pulling away from the pan.
Don’t worry if it takes the full 70 minutes – ovens vary!
Can I substitute fresh pumpkin for canned in this recipe?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained and has a similar consistency to canned pumpkin.
Fresh pumpkin can be more watery, which might affect the texture.
I honestly prefer Libby’s canned pumpkin because it’s consistent and saves time – plus it’s what the original recipe was designed for!
What’s the best way to freeze pumpkin bread?
For whole loaves, wrap the completely cooled bread tightly in plastic wrap, then aluminum foil, or place in a freezer bag.
For individual slices, wrap each slice in plastic wrap or separate with parchment paper in a freezer bag.
This way, you can grab just what you need for breakfast or snacks!
Final Thoughts On This Amazing Libby’s Pumpkin Bread
This Libby’s pumpkin bread recipe has earned its place as a beloved fall tradition in our home, and I know it’ll become one in yours too.
The combination of warm spices, rich pumpkin flavor, and that incredibly moist texture makes it absolutely irresistible.
What I love most about this recipe is how it brings the family together – whether we’re mixing the batter with the kids helping measure ingredients, or gathering around the kitchen counter waiting for that first warm slice.
It’s these simple moments that make cooking so special.
The best part?
This recipe is foolproof, forgiving, and delivers bakery-quality results every single time.
Whether you’re a seasoned baker or just starting your baking journey, this classic pumpkin loaf will give you confidence and delicious results.
So grab that can of Libby’s pumpkin from your pantry, preheat your oven, and let’s create some fall magic together.
Trust me, your kitchen (and your family) will thank you for it!
More Delicious Recipes You’ll Love
If you’re loving this homemade pumpkin bread from scratch, you’ll definitely want to try these other fall favorites that my family can’t get enough of:
- Healthy Pumpkin Chia Seed Pudding Recipe Perfect for a nutritious breakfast with all those cozy pumpkin flavors
- Creamy Pumpkin Hummus Recipe An unexpected savory twist on pumpkin that’s perfect for entertaining
- Best Roasted Pumpkin Soup Recipe Warm, comforting, and perfect for chilly fall evenings
Happy baking
Libby’s Pumpkin Bread Recipe
Description
There’s something magical about the aroma of Libby’s pumpkin bread recipe baking in the oven that instantly transforms your home into a cozy fall haven. This classic pumpkin bread recipe creates the most incredibly moist loaf that celebrates the pure, rich flavor of pumpkin.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup Libby’s 100% pure pumpkin
- ⅓ cup water
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and pumpkin pie spice. Set this aside.
- In a large bowl, combine the oil, eggs, and sugar. Whisk these together until well combined, then add the Libby’s pumpkin and mix until smooth.
- Stir in half of the flour mixture into the wet ingredients and mix gently until just combined. Be careful not to overmix.
- Add half of the water and mix until combined. Next, add the remaining flour and water, mixing to combine in between each addition.
- Pour the batter into your prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Don’t overmix the batter to avoid tough, dense bread. Use room temperature eggs for better incorporation. Let it cool completely before slicing to prevent crumbling. This bread tastes even better the next day!
