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A loaf of pumpkin bread, made from Libby's Pumpkin Bread Recipe, sits on a wooden cutting board with two slices cut, revealing its moist, orange interior. A jar of flour and a striped towel are in the background.
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5 from 4 votes

Libby's Pumpkin Bread Recipe

If you love making homemade bread, then you need to make Libby's Pumpkin Bread Recipe. It is full of pumpkin flavor and easy to make.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Carrie Barnard

Ingredients

  • 1 ¾ cups All Purpose Flour
  • 1 ½ teaspoons Pumpkin Pie Spice
  • ½ teaspoon Ground Nutmeg
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Vegetable Oil
  • 2 Large Eggs
  • 1 ½ cups Granulated Sugar
  • 1 cup Pure Pumpkin Purée

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9X5 loaf pan with a non stick cooking spray.
  • In a large mixing bowl whisk together the flour, pumpkin pie spice, nutmeg, baking powder and salt.
  • Stir in the vegetable oil, eggs, sugar and pumpkin purée. Mix until thoroughly combined.
  • Pour the batter into the greased loaf pan.
  • Bake for 55-65 minutes until a toothpick inserted into the center comes out clean.
  • Let the bread cool completely on a wire rack.
  • Carefully remove the bread from the loaf pan. Slice, serve and enjoy!

Notes

Recipe Variations
  • Sugar - We used white sugar in this recipe but you can use brown sugar. We love to add in a tsp of ground cinnamon with the sugar for a deeper flavor.
  • Add-Ins - This pumpkin bread recipe is a base recipe. You can add in chocolate chips, nuts, or dried cranberries.
  • Frosting - You can add a cream cheese frosting when serving. But we also love to serve with butter for a delicious fall dessert.
  • Loaf Pan - We used a 4 inch or a 5-inch loaf pan for this recipe. But feel free to make this recipe in mini loaf pans. You can also make muffins out of this pumpkin bread. Bake the muffins at 350 degrees for about 20 minutes.
Expert Tips
  • Prepare Loaf Pan – For ease of removing the pumpkin bread from the loaf pan. You can also line it with parchment paper. We used cooking spray but parchment works too.
  • Prevent Top from Burning – To prevent the top of the pumpkin bread from burning. You can place a piece of aluminum foil over the top. This allows the bread to remain cooking without burning the top.
  • Over Mixing Batter – Just mix ingredients until well blended. The pumpkin batter will be a little lumpy.
  • Cool Completely – We recommend letting the bread cool completely before slicing.
  • Adding Eggs - We like to add eggs one at a time. Then mix with the wet ingredients. Then add in another to combine flour.
  • Pumpkin Puree - Make sure to use pumpkin puree instead pumpkin pie filling. Pumpkin pie filling doesn't work in this recipe.

Nutrition

Calories: 262kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 144mg | Potassium: 74mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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