LIBBYS Pumpkin Bread
This classic LIBBY’S Pumpkin Bread is the ultimate fall staple—moist, tender, and perfectly spiced with cinnamon, nutmeg, ginger, and cloves. It’s an easy one-bowl recipe made with 100% pure pumpkin for that rich, comforting flavor. Whether you add chocolate chips or nuts, this loaf bakes up beautifully every time. Perfect for cozy mornings, gifting, or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices)
- Category: Dessert, Breakfast, Quick Bread, Fall Baking
- Method: Baked
- Cuisine: American
Ingredients
1 2/3 cups (210 g) all-purpose flour
1 cup (200 g) granulated sugar
1/4 cup (50 g) packed brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 cup (240 g) LIBBY’S® 100% Pure Pumpkin
1/2 cup (120 ml) vegetable oil
1/3 cup (80 ml) water
(Optional) 1/2 cup (60 g) chopped nuts or 1/2 cup (90 g) mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, oil, and water. Mix until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fold in nuts or chocolate chips, if using.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
**Baking Tips**
• For extra flavor, sprinkle coarse sugar on top before baking for a sweet crust.
• To make muffins, divide batter into a 12-cup muffin tin and bake for 22–25 minutes.
• Use LIBBY’S® 100% Pure Pumpkin for the best texture and flavor.
• Don’t overmix once the dry ingredients are added—this keeps the bread tender.
**Storage**
• Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
• To freeze: Wrap the cooled loaf (or slices) tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight at room temperature.