This pumpkin bread is the kind of recipe that fills your kitchen with the scent of autumn—warm cinnamon, nutmeg, and cloves wrapped around a tender, golden loaf. Made with Libby’s 100% Pure Pumpkin, it’s rich in flavor and naturally moist, with a soft crumb that stays fresh for days. Whether served warm with butter, toasted for breakfast, or sliced for gifting, this bread is a seasonal staple that never disappoints.
The batter comes together quickly, using pantry staples and a generous helping of pumpkin puree. Brown sugar adds depth and caramel notes, while a blend of spices brings warmth and complexity. You can bake it in standard loaf pans, mini pans for sharing, or even muffin tins for individual servings. It freezes beautifully and can be dressed up with nuts, chocolate chips, or a drizzle of glaze.
This version is simple, reliable, and deeply satisfying—perfect for both novice bakers and seasoned pros looking to stock their fall table with something nostalgic and delicious.
🧺 INGREDIENTS: (Yields 2 standard loaves)
Dry Ingredients:
- 3½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- Optional: ½ tsp ground ginger
Wet Ingredients:
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 1 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 4 large eggs
- ⅓ cup water or milk
- 2 tsp vanilla extract
Optional Add-ins:
- 1 cup chopped walnuts or pecans
- 1 cup chocolate chips
- ½ cup dried cranberries
👩🍳 INSTRUCTIONS:
Step 1: Preheat & Prep
Preheat oven to 175°C (350°F). Grease two 9×5-inch loaf pans or line with parchment paper. Set aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices. Make sure everything is evenly distributed.
Step 3: Combine Wet Ingredients
In another bowl, beat together pumpkin puree, oil, sugars, eggs, water, and vanilla until smooth and well combined.
Step 4: Combine & Fold
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix. Fold in any optional add-ins like nuts or chocolate chips.
Step 5: Pour & Bake
Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If using mini pans, reduce baking time to 30–40 minutes.
Step 6: Cool & Serve
Let the loaves cool in the pans for 10–15 minutes, then transfer to wire racks to cool completely. Slice and serve warm or at room temperature.
🍽️ Tips & Variations:
- Glaze Option: Mix powdered sugar with milk and drizzle over cooled loaves for a sweet finish.
- Storage: Wrap tightly and store at room temperature for up to 4 days, or freeze for up to 2 months.
- Moisture Boost: Add a spoonful of sour cream or yogurt to the batter for extra tenderness.
- Spice Swap: Use pumpkin pie spice blend if preferred—about 2½ tsp total.
