Moist and flavorful Libby’s Pumpkin Bread Recipe made with real pumpkin puree, warm spices, and a tender crumb. Perfect for breakfast, snack, or a cozy fall treat.
Libby’s Pumpkin Bread is a classic homemade treat that’s perfect for cozy mornings or an afternoon snack. The pumpkin puree keeps the bread moist, while a blend of warm spices adds depth and flavor with every bite.
Easy to mix and bake, it’s a comforting bread that fills your kitchen with the aroma of autumn. Our family loves Canned Pumpkin Desserts and this recipe does not disappoint. If you have leftover pumpkin, also try No Bake Pumpkin Pie Recipe.
Table of contents
Why We Love This
- Moist and Tender – Pumpkin puree keeps the bread soft and flavorful.
- Warm, Spiced Flavor – Cinnamon, nutmeg, and cloves create a comforting autumn taste.
- Easy to Make – Simple ingredients and straightforward steps make it beginner-friendly.
- Versatile – Perfect for breakfast, a snack, or even dessert.
- Classic Comfort – A timeless recipe that evokes cozy, nostalgic feelings of fall.
Ingredients
- All Purpose Flour – Provides structure to the bread while keeping it tender.
- Pumpkin Pie Spice – Adds warm, aromatic flavors that are signature to pumpkin bread.
- Ground Nutmeg – Enhances the spice profile with a subtle, nutty warmth.
- Baking Powder – Helps the bread rise for a light, fluffy texture.
- Large Eggs – Bind the ingredients together and contribute to a moist crumb.
- Granulated Sugar – Sweetens the bread and balances the pumpkin’s natural earthiness.
- Pure Pumpkin Purée – Keeps the bread moist and provides authentic pumpkin flavor.
The entire recipe list is at the bottom of the page.
Add-ins and Variations
- 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.
- Pumpkin Muffins – Use this batter to make regular or mini muffins. Reduce the baking time accordingly for perfectly moist pumpkin treats.
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. Then stir in the vegetable oil, eggs, sugar and pumpkin purée. Make sure to use room temperature eggs. Mix the dry ingredients and wet ingredients until thoroughly combined.
Step 4. Spread the batter into the prepared loaf pans.
Step 5. Bake the bread for 55-65 minutes until a toothpick inserted into the center comes out clean. Allow to cool. Then remove from pan and slice.
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 for up to 3 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.
Sliced Storage – If pre-slicing, separate slices with parchment paper to prevent sticking and make it easier to grab portions.
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.
No worries if you do not have pumpkin pie spice. You can easily make homemade pumpkin pie spice with a few ingredients.
It is a combination of cinnamon, ginger, ground cloves, nutmeg and all spice. If you do a lot of baking with pumpkin, it is common to find Pumpkin Pie spice in the ingredient list.
Make a batch of this homemade seasoning and save a bunch of money. It is so much cheaper than the small overpriced bottles in the store.
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.
- 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.
- Make ahead – The bread can be baked a day in advance and stored at room temperature or refrigerated; flavors often improve after a day.
Frequently Asked Questions
Allow to cool completely. Then wrap in wax paper and aluminum foil. The bread can be stored up to 3 days at room temperature.
This bread also freezes really well. You might even want to double the recipe to have some just for the freezer.
Just make sure to wrap the bread in parchment paper and then again in foil. Place inside a freezer bag and remove any excess air. It can be frozen up to 3 months.
I like to write the date frozen on the freezer bag to make it easy to keep track. You can also freeze this bread in individual slices.
I like to do this for a quick snack or breakfast. It is easy to just remove the one slice and enjoy. Wrap each slice individually in foil and place in a freezer bag or container.
When ready to eat, thaw overnight in the refrigerator. You can place in the microwave for 20 seconds to warm the slice.
Try More Easy Quick Bread Recipes
- Pumpkin Bread Recipe
- Oatmeal Bread
- Air Fryer Banana Bread
- Strawberry Banana Bread
- Chocolate Banana Bread
Make this homemade pumpkin bread today. After you try it, leave a comment.
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!
