Libby’s Pumpkin Bread – Classic, Moist & Easy Fall Baking Recipe

Hi friend,

Every fall, there’s one recipe I always come back to, year after year: Libby’s Pumpkin Bread. It’s cozy, nostalgic, and incredibly easy to make. If you’ve ever picked up a can of Libby’s 100% Pure Pumpkin, you’ve probably noticed the recipe on the label—it’s been around forever. And honestly? There’s a reason this recipe is a classic.

This bread is moist, sweet, and warmly spiced with pumpkin pie spice and nutmeg. It fills the kitchen with that unmistakable autumn aroma and tastes just as good plain as it does topped with a pat of butter or a drizzle of maple syrup.

I remember baking this with my mom as a teenager. She would hand me the whisk and let me be in charge of mixing the wet ingredients. By the time the bread came out of the oven, my brothers were already circling the kitchen like hawks. These days, it’s my kids who wait impatiently for their first slice—and just like me back then, they love helping mix the batter.

This isn’t just pumpkin bread. It’s a little tradition that makes the whole season feel complete.

Why You’ll Love Libby’s Pumpkin Bread

If you’re new to pumpkin baking or just need a go-to recipe, here’s why this one works so well:

• Classic flavor – pumpkin and warm spices in perfect balance
• Moist crumb – thanks to pumpkin puree and oil
• Beginner-friendly – simple steps, no special equipment required
• Family-approved – perfect for breakfast, snacks, or gifting
• Make-ahead friendly – tastes even better the next day
• Freezer-friendly – save a loaf for later when pumpkin cravings hit

I bake at least two loaves every fall: one for now and one to freeze. Because trust me—once you taste it, one loaf won’t last long.

Ingredients for Libby’s Pumpkin Bread

Here’s what you’ll need to make one loaf of this cozy bread:

• 1 ¾ cups (250 g) all-purpose flour
• 1 ½ tsp pumpkin pie spice
• ⅓ tsp ground nutmeg
• 1 tsp baking powder
• ½ tsp salt
• ½ cup vegetable oil
• 2 large eggs
• 1 ½ cups (300 g) granulated sugar
• 1 cup (200 g) Libby’s 100% Pure Pumpkin
• ⅓ cup (80 ml) water

Tip: Libby’s pumpkin puree is naturally thick, which gives the bread its perfect texture. If you use another brand, make sure it’s not watery.

Step-by-Step: How to Make Libby’s Pumpkin Bread

This recipe is so straightforward, it’s perfect for bakers of all levels.

1. Prep Your Oven and Pan

• Preheat oven to 350°F (180°C)
• Grease a 9×5-inch loaf pan and line it with parchment, leaving overhang on the sides for easy lifting later

2. Mix the Dry Ingredients

• In a medium bowl, whisk flour, pumpkin pie spice, nutmeg, baking powder, and salt

3. Mix the Wet Ingredients

• In a large bowl, whisk together sugar, pumpkin puree, vegetable oil, and eggs until smooth

4. Combine to Create Batter

• Add the dry ingredients to the wet in two parts, alternating with the water
• Stir gently until just combined—don’t overmix

5. Bake

• Pour batter into prepared pan
• Bake for 60–75 minutes, until a toothpick comes out clean

6. Cool and Serve

• Cool completely before slicing (this helps the texture set)
• Serve plain, or with butter, honey, or maple syrup

That’s it—you’ve got yourself a golden, fragrant loaf of pumpkin bread that’s as easy as it is delicious.

Tips for the Best Pumpkin Bread

• Don’t overmix the batter – it can make the bread dense
• Check early – ovens vary, so test at 60 minutes
• Cool before slicing – gluten sets as it cools, making the slices neater
• Add mix-ins – chocolate chips, walnuts, or dried cranberries make great additions
• Double the batch – bake one loaf for now and freeze the other

Variations to Try

One of my favorite things about Libby’s Pumpkin Bread is how versatile it is. Here are a few ways to switch it up:

• Gluten-free pumpkin bread – swap the flour for a 1:1 gluten-free blend
• Healthier pumpkin bread – reduce sugar by ¼ cup and swap half the oil for applesauce
• Pumpkin muffins – divide batter into a muffin tin and bake for 20–22 minutes
• Pumpkin loaf with oats – sprinkle rolled oats on top before baking for extra texture

Storage and Freezing

Pumpkin bread stores beautifully, which makes it perfect for meal prep and gifting.

• Room Temperature: Store wrapped for 2–3 days
• Fridge: Keeps for 5 days in an airtight container
• Freezer: Slice, wrap, and freeze for up to 2 months. Warm slices in the oven or toaster before serving

FAQs About Libby’s Pumpkin Bread

Why is my pumpkin bread dry?
It may have been overbaked. Start checking at 60 minutes.

Can I use homemade pumpkin puree?
Yes, but strain it first if it’s watery. Libby’s puree is naturally thicker.

How do I make this bread healthier?
Swap part of the sugar for coconut sugar, or replace half the oil with applesauce.

Can I make this as muffins?
Yes! Bake at 350°F for about 20 minutes.

Does pumpkin bread freeze well?
It freezes beautifully. Slice before freezing for grab-and-go convenience.

Cozy Ways to Enjoy Pumpkin Bread

This bread is perfect anytime, but here are my favorite ways to serve it:

• With morning coffee or tea
• Toasted with cream cheese or almond butter
• As a sweet after-school snack for kids
• Drizzled with honey for dessert

More Pumpkin Recipes You’ll Love

• Try this Moist and Easy Pumpkin Banana Loaf for another cozy quick bread
• Make a Cozy Pumpkin Dump Cake Recipe for a simple fall dessert
• Pair your bread with a Spicy Butternut Squash and Sweet Potato Soup for a comforting meal

Save This Recipe on Pinterest

Don’t forget to save this recipe for your fall baking lineup.

👉 Follow me on Ritzy Recipes Pinterest for more pumpkin recipes, quick breads, and cozy family meals.

Final Thoughts – A Fall Classic You’ll Bake Again and Again

Libby’s Pumpkin Bread is one of those recipes that just feels like home. It’s moist, spiced, and so easy that it deserves a permanent spot in your recipe collection. Whether you’re baking it for your family, gifting it to friends, or simply treating yourself, this loaf is guaranteed to bring smiles.

I hope this bread brings as much warmth to your kitchen as it has to mine. If you make it, let me know in the comments or tag me on Pinterest—I’d love to see your loaf!

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