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Libby's Pumpkin Bread

Libby’s pumpkin bread is a classic American loaf with warm cinnamon-spice and a moist, tender crumb. Bake until domed and a toothpick in the center comes out clean, 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
 

Preheat and prep the pan
  1. Preheat oven to 350F, then grease and flour one 9x5 loaf pan (or two 7x3 pans for mini loaves). Use a nonstick coating so the loaf releases cleanly after baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a large bowl. Keep whisking until the spices are evenly dispersed with no visible streaks.
Mix the wet ingredients
  1. Whisk Libby's 100% Pure Pumpkin, vegetable oil, eggs, and water in a separate bowl until smooth. The mixture should look uniform and glossy with no egg streaks.
Combine and bake
  1. Pour the wet ingredients into the dry ingredients and stir just until combined. Stop as soon as you no longer see dry flour—overmixing can make the crumb tough.
  2. Pour the batter into the prepared pan(s). Fill evenly so the loaf will bake with a consistent dome.
  3. Bake for 60-65 minutes for a large loaf (or 50-55 minutes for mini loaves) at 350F. It’s done when a toothpick inserted in the center comes out clean (look for no wet batter clinging).
Cool and slice
  1. Cool in the pan for 10 minutes, then remove and cool on a wire rack. Letting it rest helps the crumb set so slices hold their shape.

Notes

For the most tender crumb, mix wet into dry only until the last streak of flour disappears—small lumps are fine. Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced bread (or the whole loaf) for up to 3 months. For a lighter option, use half granulated sugar and half brown sugar to keep the classic pumpkin-spice flavor with slightly deeper molasses notes.