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Libby's Pumpkin Bread

Libby's pumpkin bread is a classic golden loaf with a moist, tender crumb and warm spice flavor. Bake a simple quick-bread batter to a tall domed top, then cool for clean slices.
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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

Method
 

Prep and heat the oven
  1. Preheat the oven to 350F, then grease and flour one 9x5 loaf pan (or two 7x3 pans for mini loaves).
Mix the dry and wet ingredients
  1. Whisk all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a large bowl until evenly combined.
  2. Whisk Libby's 100% Pure Pumpkin, vegetable oil, eggs, and water in a separate bowl until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Bake and cool
  1. Pour the batter into the prepared pan, then level the top so it bakes evenly.
  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, then remove and cool on a wire rack until warm.

Notes

For the best domed top, mix the batter only until the flour disappears and avoid overmixing once wet ingredients are added. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze sliced bread in a freezer-safe bag for up to 2 months. For a lighter option, replace half the granulated sugar with brown sugar for deeper spice notes while keeping the loaf tender.