libby’s original pumpkin bread recipe: Best Ricipe in 2025

There’s something incredibly comforting about the warm, spiced aroma of Libby’s original pumpkin bread recipe wafting through your home. This iconic recipe—yes, the very one from the can that generations have relied on—brings back memories of cozy autumn afternoons and holiday gatherings. Today, I’m sharing not just the authentic Libby’s original pumpkin bread recipe, but everything you need to know to achieve perfect results every time.

Whether you’re a seasoned baker or trying pumpkin bread for the first time, this comprehensive guide will walk you through each step with expert tips, troubleshooting advice, and mouthwatering variations. By the end, you’ll have all the knowledge you need to create the most delicious, moist, and perfectly spiced pumpkin bread that will have everyone asking for seconds.

Why This Recipe Works

There’s good reason why Libby’s original pumpkin bread recipe has stood the test of time. This classic recipe delivers consistently excellent results with its perfect balance of moistness, flavor, and texture. The bread emerges from your oven with a tender crumb and that signature pumpkin spice flavor that’s become synonymous with fall comfort food.

What makes this recipe particularly reliable is the use of Libby’s 100% Pure Pumpkin. Unlike other recipes that might leave you with soggy or dense results, this time-tested formula creates a perfectly moist bread that still maintains its structure. The straightforward mixing method—gradually stir in the flour mixture until fully blended—ensures even distribution of ingredients without overmixing, resulting in that ideal texture we all crave.

The Original Libby’s Pumpkin Bread Recipe

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  "name": "Libby's Original Pumpkin Bread",
  "author": {"@type": "Organization", "name": "Libby's"},
  "description": "The classic pumpkin bread recipe found on Libby's pumpkin cans, featuring a moist texture and perfect spice blend.",
  "prepTime": "PT15M",
  "cookTime": "PT65M",
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  "recipeYield": "2 loaves (16 slices each)",
  "recipeCategory": "Bread",
  "recipeCuisine": "American",
  "keywords": "pumpkin bread, Libby's pumpkin bread, original pumpkin bread recipe",
  "nutrition": {
    "@type": "NutritionInformation",
    "servingSize": "1 slice",
    "calories": "200 calories"
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  "recipeIngredient": [
    "3½ cups all-purpose flour (438g)",
    "2 teaspoons baking soda",
    "1½ teaspoons salt",
    "1 teaspoon ground cinnamon",
    "1 teaspoon ground nutmeg",
    "½ teaspoon ground cloves",
    "¼ teaspoon ground ginger",
    "3 cups granulated sugar (600g)",
    "1 cup vegetable oil (240ml)",
    "4 large eggs",
    "⅔ cup water (160ml)",
    "1 can (15 oz) Libby's 100% Pure Pumpkin (425g)",
    "Optional: 1 cup chopped nuts (125g)"
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  "recipeInstructions": [
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      "@type": "HowToStep",
      "text": "Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans."
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    {
      "@type": "HowToStep",
      "text": "In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger."
    },
    {
      "@type": "HowToStep",
      "text": "In a separate large bowl, combine sugar and oil. Beat in eggs one at a time, then stir in water. Mix in pumpkin until well combined."
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    {
      "@type": "HowToStep",
      "text": "Gradually stir in the flour mixture until fully blended. Fold in nuts if using."
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      "@type": "HowToStep",
      "text": "Pour batter evenly into prepared loaf pans."
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      "@type": "HowToStep",
      "text": "Bake for 60-65 minutes or until a wooden toothpick inserted in center comes out clean."
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      "text": "Cool in pans for 10 minutes, then remove to wire racks to cool completely."
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This is the classic recipe found on Libby’s pumpkin cans.

Ingredients

• 3½ cups all-purpose flour (438g) – spooned and leveled
• 2 teaspoons baking soda – ensure it’s fresh
• 1½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 3 cups granulated sugar (600g)
• 1 cup vegetable oil (240ml)
• 4 large eggs – room temperature preferred
• ⅔ cup water (160ml)
• 1 can (15 oz) Libby’s 100% Pure Pumpkin (425g) – NOT pumpkin pie filling
• Optional: 1 cup chopped nuts (125g) – walnuts or pecans work best

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
2. In a large bowl, combine all dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk together until well mixed.
3. In a separate large bowl, combine sugar and oil. Beat well to incorporate.
4. Add eggs one at a time, beating well after each addition.
5. Stir in water, then mix in pumpkin until the wet ingredients are thoroughly combined.
6. Gradually stir in the flour mixture until fully blended. Be careful not to overmix – stir just until no dry pockets remain.
7. If using, fold in nuts with a few gentle strokes.
8. Divide batter evenly between the prepared pans.
9. Bake for 60-65 minutes or until a wooden toothpick inserted in center comes out clean.
10. Cool in pans for 10 minutes, then remove to wire racks to cool completely before slicing.

Step-by-Step Visual Guide

Note: This section would typically contain photos of each major step in the process. For this text version, I’m providing descriptions of what these images would show.

1. Mixing dry ingredients – A large bowl containing flour, spices, baking soda, and salt being whisked together.
2. Combining wet ingredients – Sugar and oil being mixed, followed by eggs being added one at a time.
3. Adding pumpkin – The canned pumpkin being stirred into the wet mixture.
4. Combining wet and dry – The process of gradually stirring in the flour mixture until fully blended.
5. Pouring into pans – The completed batter being divided between two prepared loaf pans.
6. Finished loaves – Beautiful golden-brown pumpkin bread loaves cooling on a wire rack.

Pro Tips for Perfect Pumpkin Bread

Follow these expert tips to elevate your Libby’s original pumpkin bread recipe from good to exceptional:

• Don’t overmix the batter – When you gradually stir in the flour mixture until fully blended, stop as soon as the dry ingredients are incorporated. Overmixing develops gluten, resulting in tough, dense bread.
• Measure flour correctly – Use the spoon and level method: spoon flour into your measuring cup and level off with a knife. Scooping directly with the measuring cup compacts the flour, resulting in too much.
• Test for doneness properly – Insert a toothpick in the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. For extra certainty, the internal temperature should reach 200°F (93°C).
• Tent with foil if needed – If your bread is browning too quickly but isn’t done inside, loosely cover the top with aluminum foil for the remainder of the baking time.
• Let it rest – Allow yourlibby’s original pumpkin bread recipe bread to cool completely before slicing. This resting period lets the structure set and flavors develop fully.
• Room temperature eggs – Take your eggs out of the refrigerator about 30 minutes before baking for better incorporation into the batter.

Troubleshooting Common Problems

Popular Variations & Add-Ins

While Libby’s original pumpkin bread recipe is perfect on its own, these variations can add exciting new dimensions to this classic:

• Chocolate Chip Pumpkin Bread: Fold in 1 cup of semi-sweet chocolate chips before baking.
• Nutty Crunch: Add 1 cup of chopped walnuts, pecans, or a mixture of both.
• Streusel Topping: Combine ¼ cup brown sugar, ¼ cup flour, 2 tablespoons butter, and ½ teaspoon cinnamon. Sprinkle over batter before baking.
• Cream Cheese Swirl: Make a cheesecake mixture and swirl it through the batter before baking.
• Mini Muffins: Pour batter into mini muffin tins and bake for approximately 15-18 minutes for bite-sized treats.
• Pumpkin Bread with Maple Glaze: Drizzle cooled bread with a simple glaze made from powdered sugar, maple syrup, and a splash of milk.

Storage and Freezing Instructions

Room Temperature Storage:

“Thislibby’s original pumpkin bread recipe bread actually tastes better on day two when the flavors have had time to meld.”

Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days.

Refrigerator Storage: For longer freshness, refrigerate wrapped loaves for up to 7 days. Allow to come to room temperature before serving for best flavor and texture.

Freezing Instructions:

1. Cool completely
2. Wrap individual loaves tightly in plastic wrap
3. Cover with aluminum foil or place in a freezer bag
4. Freeze for up to 3 months
5. Thaw overnight in refrigerator or at room temperature for several hours

Pro tip: Freeze individual slices with parchment paper between them for quick single servings.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pure pumpkin?

No, pumpkin pie filling already contains sugar and spices that will throw off the balance of the recipe. Use only Libby’s 100% Pure Pumpkin or another brand of pure libby’s original pumpkin bread recipe puree.

Can I make this recipe gluten-free?

Yes! Many bakers have success replacing the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different, but still delicious.

How do I make this recipe healthier?

You can replace up to half the oil with unsweetened applesauce and reduce the sugar by up to ⅓ cup. This will change the texture slightly but will still produce a delicious bread.

Can I use fresh pumpkin puree?

Yes, but homemade libby’s original pumpkin bread recipe puree often contains more moisture than canned. If using fresh, drain it in a fine-mesh sieve lined with cheesecloth for several hours to remove excess water.

Can I make this as one large loaf instead of two?

This recipe makes too much batter for a single standard loaf pan. If you only have one pan, you can make one loaf and use the remaining batter for muffins (bake for 18-22 minutes).

Why is gradually stirring in the flour mixture until fully blended so important?

This technique ensures proper incorporation without overmixing. Overmixed batter develops too much gluten, resulting in tough bread rather than the tender texture this recipe is known for.

Conclusion

Libby’s original pumpkin bread recipe has earned its place as a beloved classic for good reason. With its perfect balance of spices, moist texture, and comforting aroma, it captures the essence of fall baking like nothing else. Whether you’re making it exactly as written or adding your own twist with one of our suggested variations, this recipe delivers consistent, delicious results that will have everyone coming back for more.

The key to its success lies in quality ingredients, careful measurement, and that crucial instruction to gradually stir in the flour mixture until fully blended. With the tips and troubleshooting advice provided here, you’re well-equipped to create perfect pumpkin bread every time.

I’d love to hear how yourlibby’s original pumpkin bread recipebread turns out! Did you try any of the variations? Do you have a special way of serving it? Share your experiences in the comments below.

Happy baking!