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Libby's Pumpkin Bread

Libby’s pumpkin bread bakes into two moist, dense loaves with classic fall spices and a simple canned-pumpkin batter. Bake at 350°F until a toothpick comes out clean, then cool before slicing for clean, tender slices.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling 15 minutes
Total Time 1 hour 45 minutes
Course: Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 3.33 cup all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 3 cup granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 0.67 cup water
  • 1 can (15 oz) Libby's pumpkin puree
Topping (optional)
  • 0.25 cup raw pumpkin seeds (pepitas)
  • 1 tbsp turbinado sugar

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F, then grease two 9x5-inch loaf pans and set them aside. Keep the pans ready so the batter can go in right after mixing.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Whisk until the spices are evenly distributed.
  3. In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs, water, and Libby's pumpkin puree until smooth. Mix until no streaks of pumpkin remain.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix so the bread stays dense and moist.
Fill, top, and bake
  1. Divide the batter evenly between the prepared loaf pans and smooth the tops. Make the surface as level as possible for even baking.
  2. Sprinkle the raw pumpkin seeds (pepitas) and turbinado sugar over the tops if using. Lightly press them in so they adhere as the loaf rises in the oven.
  3. Bake for 60-70 minutes at 350°F, until a toothpick inserted into the center comes out clean. If the tops brown too quickly, tent with foil during baking.
Cool and slice
  1. Let the loaves cool in the pans for 15 minutes at room temperature. This helps the centers set before unmolding.
  2. Transfer the loaves to a wire rack to cool completely before slicing. Wait for full cooling to get clean, tender slices.

Notes

Pro tip: stir the batter only until the dry ingredients disappear—overmixing can make the loaf tough. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days. Freeze: yes, wrap cooled slices or the whole loaf for up to 2 months. For a dietary swap, use a neutral canola or avocado oil in place of vegetable oil (texture remains similar).