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Libby's Pumpkin Bread

Libby's pumpkin bread is a classic fall quick bread with Libby's® 100% pure pumpkin and warm pumpkin pie spice. It bakes into a moist loaf with a tender crumb and a simple pumpkin seed topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
Wet Ingredients
  • 1 can (15 oz) Libby's8 100% Pure Pumpkin
  • 2 large eggs
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup vegetable oil
  • 0.25 cup evaporated milk
  • 1 tsp pure vanilla extract
Optional Topping
  • 2 tbsp pumpkin seeds (pepitas)
  • 1 tbsp coarse sanding sugar

Equipment

  • 1 sheet pan

Method
 

Prepare & Preheat
  1. Preheat the oven to 350F (175C). Grease a 9x5-inch loaf pan and line it with parchment paper.
Mix the Dry Ingredients
  1. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and kosher salt.
Mix the Wet Ingredients
  1. In another bowl, whisk together the Libby's8 100% Pure Pumpkin, large eggs, granulated sugar, packed light brown sugar, vegetable oil, evaporated milk, and pure vanilla extract until smooth.
Make the Batter
  1. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix, then pour the batter into the prepared loaf pan and smooth the top.
Add Optional Topping
  1. If using, sprinkle the pumpkin seeds (pepitas) and coarse sanding sugar evenly over the batter.
Bake
  1. Bake at 350F (175C) for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. If needed, tent loosely with foil during the final 15 minutes.
Cool & Serve
  1. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack. Slice only once completely cooled and serve with butter, maple butter, or cream cheese.

Notes

Pro tip: When folding, stop as soon as the dry streaks disappear to keep the crumb tender. Store tightly wrapped at room temperature up to 3 days or refrigerated up to 5 days. Freeze sliced bread in an airtight bag for up to 3 months. For a lower-sugar option, replace the granulated sugar and brown sugar with a 1:1 baking sweetener blend that measures like sugar.