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
- 9x5 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 9x5 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.