Description
This Libby’s Pumpkin Bread Recipe is the ultimate fall baking classic—moist, tender, and filled with cosy pumpkin spice flavour. With simple ingredients and a foolproof method, it’s perfect for beginner bakers and seasoned pros alike. Serve it warm with coffee, at brunch, or as a sweet snack—it’s the kind of pumpkin loaf that feels like a hug from the oven.
Ingredients
1 ¾ cups all-purpose flour
1 ½ tsp pumpkin pie spice
⅓ tsp ground nutmeg
1 tsp baking powder
½ tsp salt
½ cup vegetable oil
2 large eggs
1 ½ cups granulated sugar
1 cup Libby’s 100% pure pumpkin puree
⅓ cup water
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
In a medium bowl, whisk together flour, pumpkin pie spice, nutmeg, baking powder, and salt.
In a large bowl, whisk sugar, pumpkin puree, oil, and eggs until smooth.
Gradually stir in dry mixture, alternating with water in two additions. Mix until just combined (do not overmix).
Pour batter into prepared loaf pan, smooth the top, and bake 60–75 minutes until a toothpick inserted in the centre comes out clean. Tent with foil if browning too quickly.
Cool completely on a wire rack before lifting out of the pan. Slice and serve warm or at room temperature.
Notes
Use room-temperature eggs for better mixing.
Avoid overmixing to keep the loaf light and tender.
Check doneness at 60 minutes—ovens vary.
For extra indulgence, add chocolate chips, nuts, or swirl in cream cheese.
Can also be made as muffins—bake 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 60–75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American