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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 domed and toothpick-clean in the center. It’s an easy one-bowl dry mix plus a smooth pumpkin-wet mixture, then quick combining for a soft slice 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
Calories: 320
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
  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat oven to 350F and grease and flour one 9x5 loaf pan (or two 7x3 pans for mini loaves).
  2. Whisk all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a large bowl.
  3. Whisk Libby's 100% Pure Pumpkin, vegetable oil, eggs, and water in a separate bowl until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Bake and cool
  1. Pour batter into the prepared pan and level the top with gentle taps.
  2. Bake at 350F for 60-65 minutes for a large loaf or 50-55 minutes for mini loaves, until a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 10 minutes so the loaf sets before removing.
  4. Remove from the pan and cool on a wire rack until no longer warm, with a domed top and moist interior visible when sliced.

Notes

Pro tip: Mix only until the dry streaks disappear—overmixing can make the crumb tough. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices in a sealed bag for up to 2 months. For a dairy-free swap, keep the recipe as-is since no dairy is used.