This Libby’s Pumpkin Bread is our one-bowl take on the classic Libby’s recipe, made with flour, sugar, oil, eggs, pumpkin pie spice, and a cup of canned pumpkin. It bakes into one moist, tender 9×5 loaf with plenty of pumpkin flavor, and the whole loaf costs just $2.59 to make — about 22 cents a slice.
I love having a loaf of pumpkin bread on the counter during fall, especially when the kids want a quick breakfast before heading out the door. A slice also makes an easy afternoon snack when everyone is looking for something sweet.
Why you’ll love this family favorite recipe!
- Warm, Spiced Flavor – Pumpkin pie spice and a little extra nutmeg give it that classic fall taste.
- Moist and Tender – Pumpkin puree keeps the bread soft and flavorful.
- Warm, Spiced Flavor – Pumpkin pie spice and a little extra nutmeg give it that classic fall taste.
- $2.59 a Loaf – One cup of canned pumpkin plus pantry staples. Less than the Libby’s bread kit, with nothing extra to buy.
- Moist for Days – Oil and pumpkin keep it soft on the counter for up to 4 days.
- One Bowl – Whisk the dry ingredients, stir in the wet, and bake.
After more than 14 years of baking for my kids, I know how helpful it is to have reliable recipes that fit into a busy family schedule. This pumpkin bread is one I can mix together quickly, bake ahead, and slice whenever we need a homemade treat.
We also love Canned Pumpkin Desserts for more ideas to use the remaining canned pumpkin. A family favorite is this No Bake Pumpkin Pie Recipe.
Ingredients
- All Purpose Flour – Spoon it into the cup and level it off. Scooping straight from the bag packs in extra flour, which is the most common reason pumpkin bread turns out dry.
- Pumpkin Pie Spice + Nutmeg – One jar of pumpkin pie spice covers cinnamon, ginger, and cloves. The extra nutmeg gives it that classic Libby’s flavor.
- Baking Powder – It’s the only leavener here, so make sure it’s fresh. Old baking powder can leave you with a short, dense loaf.
- Large Eggs – Room-temperature eggs blend into the batter evenly without overmixing.
- Granulated Sugar – Besides sweetness, sugar keeps the crumb moist and helps the top brown.
- Salt – Just a little balances the sweetness and brings out the spices.
- Pure Pumpkin Purée – Use 100% pure pumpkin, not pumpkin pie filling (which already has sugar and spices).
- Vegetable Oil – Oil (instead of butter) is what keeps pumpkin bread moist for days.
The entire recipe list is at the bottom of the page.
Step By Step Instructions
Step 1. Preheat the oven and prepare the pan. Preheat the oven to 350 degrees Fahrenheit and spray a 9X5 inch loaf pan with a non stick cooking spray.
Step 2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, nutmeg, baking powder and salt.
Step 3. Add the oil, room-temperature eggs, sugar, and pumpkin purée. Stir just until no dry flour remains. A few small lumps are fine. Overmixing makes the bread dense.
Step 4. Spread the batter into the prepared loaf pan.
Step 5. Bake 55–65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent it loosely with foil. Cool in the pan for 10–15 minutes, then move to a wire rack to cool completely before slicing.
Use The Whole Can
This recipe uses 1 cup of pumpkin. A 15-oz can of Libby’s has about 1¾ cups, so you’ll have a little left. Two easy options:
Make two loaves: Double the recipe. A double batch needs 2 cups of pumpkin, which is a little more than one 15-oz can, so grab the 29-oz can instead (you’ll have about 1½ cups left over). Bake both loaves on the same oven rack for 55–65 minutes.
Use the leftover pumpkin: You’ll have about ¾ cup left. Stir it into pancake batter or oatmeal or make our Pumpkin Dip Recipe.
Pumpkin bread freezes beautifully, so a second loaf is perfect for later or for gifting.
Need more ways to use canned pumpkin? Browse our Canned Pumpkin Desserts, or try our family favorite No Bake Pumpkin Pie.
Homemade vs. the Libby’s Bread Kit
The Libby’s pumpkin bread kit is convenient, but it usually costs around $7 for two loaves, and you still have to add eggs, oil, and water. Making it from scratch with pantry ingredients costs about $2.59 per loaf and you can control the sugar and add your own mix-ins.
Pro Tips
- Use room temperature ingredients – Eggs and pumpkin purée at room temperature mix more evenly, resulting in a tender crumb.
- Don’t overmix – Stir the batter until just combined to avoid dense bread.
- Check for doneness – Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Make ahead – The bread can be baked a day in advance and stored at room temperature or refrigerated; flavors often improve after a day.
- Grease the pan well – Use butter or nonstick spray to prevent sticking and ensure easy removal.
- Add-ins placement – Fold dried fruit, nuts, or chocolate chips gently into the batter for even distribution.
- Cool before slicing – Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling.
Variations
Fold add-ins in gently at the very end so you don’t overmix the batter.
- Dried Fruit – Add raisins or Craisins for a chewy, naturally sweet texture throughout the bread.
- Nuts – Chopped walnuts or pecans provide crunch and a nutty flavor. You can mix them into the batter or sprinkle on top before baking.
- Chocolate Chips – Mini or regular chocolate chips make the bread extra indulgent and kid-friendly.
- Chocolate Drizzle – Once the bread has cooled, drizzle melted chocolate on top for a decorative and flavorful finish.
Storage
Room Temperature – Allow the bread to cool completely, then wrap tightly in plastic wrap or store in an airtight container. It will stay fresh up to 4 days.
Refrigerator – Store in an airtight container for up to 1 week. Bring to room temperature or warm slightly before serving.
Freezer – Wrap the bread tightly in plastic wrap and then in foil, or place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
There could be a couple of reasons for dry bread. It is important to use precise measurements. If you have too much flour or too little pumpkin puree, it can result in dry bread.
Another culprit for dry bread is overmixing. The batter should be mixed until just combined. Do not continue to mix the batter.
Overbaking is another cause of dry bread. Even just a few extra minutes of baking can make the pumpkin bread dry.
Mix 1 teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon cloves, and ⅛ teaspoon nutmeg to replace the 1½ teaspoons in this recipe. If you bake with pumpkin a lot, a jar of homemade pumpkin pie spice costs much less than store-bought.
Very close. Libby’s current Classic Pumpkin Bread uses the same flour, sugar, oil, eggs, and 1 cup of pumpkin. Libby’s adds ⅓ cup water and a little baking soda and bakes in a 10-inch pan. Ours skips those and bakes in a standard 9×5 pan. Older Libby’s labels had a bigger two-loaf version that used the whole can.
It’s usually underbaked. Ovens vary, so check with a toothpick in the very center. If it still has wet batter, bake 5 more minutes and check again.
No. Pumpkin pie filling already has sugar and spices, so the bread will be too sweet and too spiced. Use 100% pure pumpkin.
Try More Easy Quick Bread Recipes
Make this homemade pumpkin bread today. After you try it, please leave a comment and review.
Libby’s Pumpkin Bread
Ingredients
- 1 3/4 cups All Purpose Flour
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Ground Nutmeg
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Oil
- 2 Large Eggs
- 1 1/2 cups Granulated Sugar
- 1 cup Pure Pumpkin Purée
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X5 loaf pan with a non stick cooking spray.
- In a large mixing bowl whisk together the flour, pumpkin pie spice, nutmeg, baking powder and salt.
- Stir in the vegetable oil, eggs, sugar and pumpkin purée. Mix until thoroughly combined.
- Pour the batter into the greased loaf pan.
- Bake for 55-65 minutes until a toothpick inserted into the center comes out clean.
- Let the bread cool completely on a wire rack.
- Carefully remove the bread from the loaf pan. Slice, serve and enjoy!
