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Libby's Pumpkin Bread

Libby’s pumpkin bread is a classic American loaf with warm spices and a moist, tender crumb baked until golden and domed. The batter is mixed just until combined for a soft sliceable texture every time.
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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
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1.5 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp cloves
  • 0.5 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) Libby's 100% Pure Pumpkin
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.33 cup water

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350F. Grease and flour a 9x5 loaf pan (or two 7x3 pans for mini loaves).
Mix dry ingredients
  1. Whisk all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a large bowl until evenly combined. Use a light, even whisking motion so the spices are distributed.
Mix wet ingredients
  1. Whisk Libby's 100% Pure Pumpkin, vegetable oil, eggs, and water in a separate bowl until smooth. Stop when the mixture looks fully uniform with no egg streaks.
Combine and bake
  1. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. The batter should look thick and slightly lumpy rather than smooth.
  2. Pour batter into the prepared loaf pan. Tap the pan gently once to settle the batter.
  3. Bake at 350F for 60-65 minutes for a large loaf or 50-55 minutes for mini loaves. It’s done when a toothpick inserted in the center comes out clean.
Cool and finish
  1. Cool in the pan for 10 minutes. This helps the loaf set before unmolding.
  2. Remove and cool on a wire rack until warm or fully cool. Slice once the loaf is firm so the crumb stays tender.

Notes

Pro tip: mix the batter just until no dry streaks remain—overmixing makes pumpkin bread tougher. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 6 days; freeze slices in an airtight container for up to 3 months (thaw overnight in the fridge). For a lighter swap, replace half the vegetable oil with unsweetened applesauce to reduce fat while keeping the loaf moist.