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Libby's Pumpkin Bread

Libby’s pumpkin bread bakes into a classic golden, domed loaf with a moist, tender crumb. Made with warm spices, 100% pure pumpkin, and a simple mix-and-bake method.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour For structure and crumb.
granulated sugar
  • 1.5 cup granulated sugar
baking soda
  • 1 tsp baking soda
cinnamon
  • 1 tsp cinnamon
nutmeg
  • 0.5 tsp nutmeg
cloves
  • 0.5 tsp cloves
allspice
  • 0.5 tsp allspice
salt
  • 0.5 tsp salt
Libby's 100% Pure Pumpkin
  • 1 can (15 oz) Libby's 100% Pure Pumpkin
vegetable oil
  • 0.5 cup vegetable oil
eggs
  • 2 eggs
water
  • 0.333 cup water

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat oven to 350F, then grease and flour a 9x5 loaf pan (or grease and flour two 7x3 pans for mini loaves).
Mix the dry ingredients
  1. Whisk all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a large bowl until evenly combined.
Mix the wet ingredients
  1. Whisk Libby's 100% Pure Pumpkin, vegetable oil, eggs, and water in a separate bowl until smooth.
Combine and bake
  1. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
  2. Pour batter into the prepared pan and smooth the top so it bakes evenly.
  3. Bake at 350F for 60-65 minutes (large loaf) or 50-55 minutes (mini loaves), until a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 10 minutes, then remove and cool on a wire rack.

Notes

Tip: Stir the batter only until the dry streaks disappear to keep the crumb tender. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a dairy-free swap, ensure all ingredients are dairy-free as written—this recipe is already dairy-free.