Perfect LIBBY’S Pumpkin Bread – homefoodkitchen

For me, pumpkin bread is absolutely one of the best treats fall brings along.

This soft, spiced loaf works beautifully for breakfast or a cozy afternoon snack, all while filling your kitchen with the warm aromas of cinnamon and nutmeg. The sweet pumpkin puree mixed with classic fall spices creates that comforting, familiar flavor we all adore.

I like to use Libby’s canned pumpkin combined with simple pantry staples you probably already have on hand. A generous sprinkle of cinnamon sugar on top and a tender, moist crumb inside make each slice irresistible.

This recipe is super reliable and disappears fast — it’s perfect to bake for your family, share with friends, or bring as a thoughtful gift to neighbors during the season.

Why You’ll Love This Pumpkin Bread

• Simple pantry staples – Most ingredients are everyday basics, making this loaf quick and easy to whip up anytime you want.
• Quick and no-fuss – Just one bowl and about 15 minutes prep time before sliding it into the oven.
• The perfect fall flavor – Pumpkin paired with cinnamon and nutmeg delivers that cozy, nostalgic autumn taste we all crave.
• Soft, moist texture – Thanks to the pumpkin and oil, this bread stays tender and never dries out.
• Great for sharing – Makes enough to enjoy with your family and still have a loaf left to gift to someone special.

Substitution Ideas

• Canned pumpkin: Fresh pumpkin puree works if you have it, but canned is the easiest way to get perfect texture every time. No pumpkin? Swap in sweet potato or butternut squash puree for a similar moist, rich flavor.
• Oil: You can swap vegetable oil for melted butter for a richer taste, or use applesauce to keep it lighter and lower fat. Just note that if you use applesauce, you might need to add a few extra minutes to baking time.
• All-purpose flour: Replace up to half with whole wheat flour for a bit more nutrition — but expect a denser bread. For gluten-free, pick a trusted 1:1 blend and you’re good to go.
• Spices: No nutmeg? No problem! Add more cinnamon, or try a pinch of allspice or ginger instead. If you have pumpkin pie spice handy, 1 teaspoon covers the cinnamon and nutmeg perfectly.
• Sugar: Brown sugar works wonderfully here, adding a nice hint of molasses. If you use brown sugar, reduce the amount to 3/4 cup since it’s sweeter than white sugar.
• Water: To make the bread creamier, swap water for milk. For a fun twist, try using orange juice for a subtle citrus note.

Don’t Make These Mistakes While Baking

Overmixing the batter is a classic mistake. Stirring too much will lead to dense, heavy bread instead of something light and tender. Mix just enough to blend the ingredients—you might see some streaks of flour, and that’s totally fine!

To keep your loaf from sticking, grease your pan well and lightly dust it with flour. After baking, let the bread cool in the pan for about 10 minutes before turning it out — this helps it release cleanly.

And please, wait until the bread cools completely before slicing to let the flavors settle and avoid crumbly slices.

Can I Add Mix-ins to This Pumpkin Bread?

Yes! Once you’ve stirred in the pumpkin, feel free to fold in up to 1 cup of your favorite extras like:

• Chocolate chips (semi-sweet or dark)
• Chopped walnuts or pecans
• Dried cranberries or raisins
• Butterscotch chips

Mix and match if you want—like half a cup of chocolate chips and half a cup of nuts. Just keep in mind, adding extras might mean baking for 5 to 10 minutes longer, so check with a toothpick to ensure it’s done.

What to Serve Alongside Pumpkin Bread?

This pumpkin bread tastes fantastic on its own, but it really shines when paired with a hot cup of coffee or some spiced chai tea — a classic fall combo.

Try spreading a bit of cream cheese or butter on a warm slice for an extra cozy touch.

For a satisfying breakfast or brunch, serve it alongside scrambled eggs and crispy bacon to balance the sweetness.

If you’re looking to wow for dessert, top a slice with vanilla ice cream or a big spoonful of whipped cream to make it truly special.

Storage Guidelines

Keeping it fresh: Wrap your pumpkin bread tightly in plastic wrap or store it in an airtight container at room temperature to keep it soft and moist for up to 4 days. The pumpkin keeps the bread extra tender, so it won’t dry out fast.

Refrigeration: If you want it to last a bit longer, store it in the fridge for up to a week. Just be sure it’s well wrapped so it doesn’t pick up any fridge odors.

Freezing: This bread freezes like a charm! Wrap the whole loaf or slices in plastic wrap, then pop into a freezer bag for up to 3 months. I usually slice it before freezing, so I can grab a slice whenever I need a quick snack or breakfast on the go.

Thawing: Let frozen slices thaw at room temperature for about 30 minutes or toast them straight from the freezer for a warm, delicious bite. If thawing the whole loaf, give it a few hours on the counter to soften back up.

Preparation Time 15-20 minutes Cooking Time 30-55 minutes Total Time 45-75 minutes Level of Difficulty Easy

Estimated Nutrition

Here’s an approximate nutrition breakdown for the entire recipe (without any optional mix-ins):

• Calories: About 1850-2000
• Protein: Around 22-26 grams
• Fat: Between 65-75 grams
• Carbohydrates: Roughly 295-320 grams

Ingredients

• 1 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 3/4 tsp table salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup water
• 1 cup canned pumpkin puree

Step 1: Preheat the Oven and Prepare the Pan

First, preheat your oven to 350°F (175°C).

While it heats up, lightly grease either four mini loaf pans or one large loaf pan with oil or nonstick spray. This simple step helps your bread come out cleanly when it’s done baking.

Step 2: Combine Dry Ingredients

• 1 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 3/4 tsp table salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

In a medium-sized bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. This makes sure those flavors and leavening agents get evenly mixed throughout the batter.

Step 3: Mix in Wet Ingredients

• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup water

Add the oil, eggs, and water to the dry mix.

Stir just until everything comes together and the flour disappears. Be careful not to overmix, since that can make the bread tough.

Step 4: Fold in Pumpkin Puree

• 1 cup canned pumpkin puree

Using a spatula or wooden spoon, gently fold in the pumpkin puree.

Mix just until the batter is evenly colored with no dry streaks left visible.

Taking your time here helps keep the bread extra soft and tender.

Step 5: Pour Batter into Pans and Bake

Divide the batter evenly into your prepared mini pans or pour it all into the large loaf pan.

Bake for about 30 minutes if using mini pans, or closer to 55 minutes for the big loaf.

You’ll know it’s ready when a toothpick poked into the center comes out clean or with just a few moist crumbs clinging to it.

Step 6: Cool and Serve

Take the bread out of the oven and let it sit in the pan for about 10 minutes.

Then, carefully turn it out onto a wire rack and let it cool completely before slicing.

Enjoy your homemade pumpkin bread — it’s always best when shared with loved ones!

For a little extra indulgence, try it warm with a pat of butter slowly melting on top.