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Freshly baked Libby's Pumpkin Bread loaf on a wooden table

Libby's Pumpkin Bread

This classic Libby's Pumpkin Bread recipe yields a moist, spiced loaf perfect for fall. It's easy to make and wonderful for breakfast, dessert, or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.5 teaspoon Ground cloves
Wet Ingredients
  • 2 cups Granulated sugar
  • 1 cup Vegetable oil
  • 4 Large eggs
  • 1 (15 oz) can Libby's 100% Pure Pumpkin
  • 0.66 cup Water

Equipment

  • Large mixing bowls
  • Whisk
  • Electric mixer (optional)
  • Measuring cups and spoons
  • 8x4 inch loaf pans (2)
  • Wooden skewer or toothpick
  • Wire cooling rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease and flour two 8x4 inch loaf pans.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate large bowl, beat the sugar and oil until well combined. Add the eggs one at a time, beating well after each, then stir in the pumpkin and water until smooth.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared loaf pans. Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, you can add 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter before baking. Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling.