Libby's Pumpkin Bread
Libby’s Pumpkin Bread is a timeless autumn classic — moist, warmly spiced, and easy to make. This definitive guide walks you through perfecting the loaf, from ingredient science to baking tips, ensuring a tender crumb and bakery-quality flavor every time.
Equipment
- 9×5-inch loaf pan
- large mixing bowls
- whisk
- rubber spatula
- measuring cups and spoons
- Wire rack
- toothpick or kitchen thermometer
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 2/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 15 oz can Libby's pumpkin puree
- 1/2–3/4 cup optional add-ins (chopped walnuts, chocolate chips, or dried cranberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. Bring eggs and oil to room temperature.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk sugar, oil, eggs, and pumpkin puree until smooth and well combined.
- Fold dry ingredients into wet mixture in two additions, stirring gently until just combined. Do not overmix.
- If using mix-ins, toss with flour and fold into batter.
- Pour batter into prepared pan, smooth top, and tap pan to release air bubbles. Optionally, make a shallow center depression.
- Bake for 60–70 minutes until a toothpick comes out with moist crumbs or internal temperature reaches 200–205°F (93–96°C).
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For variations, try chocolate chip, maple pecan, or cream cheese swirl versions. Always allow the loaf to cool completely before slicing for the best texture. Wrap well for storage, as the high moisture content makes pumpkin bread prone to staling if left uncovered. Freezes beautifully for up to 3 months.