When you think of classic, no-fuss fall baking, one recipe immediately comes to mind: Libby’s Famous Pumpkin Bread. This is the timeless, beloved recipe that has been a staple in kitchens for generations, and for good reason. It’s incredibly simple to make, uses basic pantry ingredients, and produces a wonderfully moist, tender, and perfectly spiced loaf every single time. It’s the quintessential taste of autumn, perfect for a cozy breakfast, an afternoon snack, or even a simple dessert.
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Why This Classic Recipe Endures
There’s a simple beauty to this pumpkin bread that makes it a perennial favorite.
- Incredibly Moist: The combination of oil and pumpkin puree creates a loaf that is exceptionally moist and stays fresh for days.
- Perfectly Spiced: With just the right amount of cinnamon and nutmeg, the warm spice flavor perfectly complements the sweet pumpkin without being overwhelming.
- Super Easy to Make: This is a classic “quick bread” method. You simply mix your dry ingredients, add the wet, and bake. No special equipment is needed.
- Versatile and Beloved: Enjoy it plain, toast it with butter, or add your favorite mix-ins. It’s a foundational recipe that everyone loves.
Your Simple Ingredient Checklist
This recipe relies on simple, easy-to-find pantry staples.
The Ingredient Lineup:
- Flour: 1 ⅓ cups all-purpose flour.
- Sugar: 1 cup granulated sugar.
- Baking Soda: 1 teaspoon.
- Salt: ¾ teaspoon.
- Spices: ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg.
- Oil: ½ cup vegetable or canola oil.
- Eggs: 2 large eggs.
- Water: ⅓ cup.
- Pumpkin: 1 cup canned 100% pure pumpkin puree.
Step-by-Step Guide to a Perfect Loaf
Follow these simple steps for a classic, delicious pumpkin bread.
Part 1: Mix the Batter
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour one large 9×5 inch loaf pan or four mini loaf pans.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add Wet Ingredients: Add the eggs, oil, and water directly to the bowl with the dry ingredients. Stir everything together with a spatula or wooden spoon until it is just combined.
- Fold in the Pumpkin: Add the pumpkin puree to the batter and gently fold it in until it is fully incorporated and the batter is a uniform color. Be careful not to overmix.
Part 2: Bake the Bread
- Pour and Bake: Pour the prepared batter evenly into your greased loaf pan(s).
- Baking Time:
- For one large loaf pan, bake for about 55-60 minutes.
- For four mini loaf pans, bake for about 30-35 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean.
- Cool and Enjoy: Remove the bread from the oven and let it cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Slice and serve!
Tips and Fun Variations
- Don’t Overmix: The key to a tender quick bread is to mix the batter only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tougher loaf.
- Check for Doneness: Ovens can vary. Start checking your bread a few minutes before the recipe states. If the top is browning too quickly but the center isn’t cooked, you can loosely tent it with aluminum foil for the rest of the baking time.
- Fun Mix-Ins: This is a perfect base recipe! Feel free to fold in about ¾ cup of chocolate chips, chopped walnuts or pecans, or raisins along with the pumpkin.
- Storage: Store the completely cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days.
Classic Libby’s Pumpkin Bread: The Perfect Fall Loaf
This timeless Libby’s Pumpkin Bread recipe is soft, moist, and perfectly spiced with cinnamon and nutmeg. A no-fuss fall classic that’s easy to make and perfect for breakfast, snacking, or dessert.
Equipment
- 9×5 inch loaf pan or mini loaf pans
- Mixing bowls
- whisk and spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1/3 cup water
- 1 cup 100% pumpkin puree
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or four mini loaf pans.
- In a medium bowl, whisk flour, sugar, baking soda, salt, cinnamon, and nutmeg together.
- Add eggs, oil, and water directly to the dry mixture. Stir until just combined.
- Fold in pumpkin puree until batter is smooth and evenly colored. Do not overmix.
- Pour batter into the prepared loaf pan(s).
- Bake 55–60 minutes for a large loaf, or 30–35 minutes for mini loaves. Bread is done when a toothpick comes out clean.
- Cool in pan for 10–15 minutes. Remove to a wire rack to cool completely before slicing.
Notes
Mix only until combined to avoid a tough loaf. For variety, fold in 3/4 cup chocolate chips, chopped walnuts, or raisins. Store tightly wrapped at room temperature for up to 4 days. Can be baked in one large loaf pan or four mini loaves.