Libby’s Pumpkin Bread Recipe has all the delicious flavors of fall that you love. This quick bread is moist and delicious with lots of pumpkin, nutmeg and more.
This delicious pumpkin bread not only tastes great but smells amazing as it cooks. All of the wonderful smells of Fall can be found in this pumpkin bread as it bakes. Our family loves Canned Pumpkin Desserts and this recipe does not disappoint. If you have leftover pumpkin, also try No Bake Pumpkin Pie Recipe.
I have been making this Easy Pumpkin Cake Recipe for years and you might like that too. The kids also love Banana Pumpkin Bread for another delicious homemade bread recipe.
Table of contents
Why we love this recipe
The ingredients are mostly pantry staples, and the instructions are easy and straight forward. You do not need to be a pro at baking to pull this off. It is the easiest bread and sure to be a hit.
Ingredients
- All Purpose Flour
- Pumpkin Pie Spice
- Ground Nutmeg
- Baking Powder
- Large Eggs
- Granulated Sugar
- Pure Pumpkin Purée
The entire recipe list is at the bottom of the page.
Add-ins and Variations
- Dried Fruit. Raisins and Craisins taste so delicious in this bread.
- Nuts. Chopped walnuts or pecans make a great add in. You can use any variety you prefer but these two are our favorite. You can add the nuts to the top of the batter before baking or mix them in.
- Chocolate Chips. The kids love when I add chocolate chips to this recipe. The combination is divine.
- Chocolate Drizzle. After the bed has baked and completely cooled, drizzle melted chocolate on top of the bread.
- Muffins. This recipe is great to use for muffins. You can make either regular size muffins or mini muffins. Just reduce the baking time accordingly.
How to make Libbys Pumpkin Bread
- 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.
Frequently Asked Questions
Store the leftovers in an airtight container at room temperature for up to 3-4 days.
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.
Recipe Tips
- Measure all ingredients precisely. Everything needs to be measured accurately especially the flour or it will be dry.
- Sift the flour mixture. We like to sift together flour baking powder baking soda salt. This ensures the flour mixture is smooth and without lumps.
- Pure pumpkin. Make sure to use 100 pure pumpkin. You do not want the variety with the spices already in it.
- Don’t scoop the flour to measure. For accuracy, spoon the flour into the measuring cup and level with a knife. When you use the measuring spoon to scoop the flour, it often packs more into the cup than needed.
- Mini loaves. Divide the batter into mini loaf pans to make smaller loaves. This is perfect for gifts. The baking time will need to be adjusted for loaves as it does not take as long.
- Allow to cool completely before slicing. It is important to allow ample time for cooling before slicing.
- Room temperature eggs. Allow eggs to sit at room temperature for 30 minutes before using. They will blend better into the batter and create the perfect texture.
- Make a foil tent. If you notice the bread starting to brown and it hasn’t finished cooking, make a tent foil on top. This will protect the bread.
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
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!
