Can I Use Libbys Pumpkin Pie Mix To Make Pumpkin Bread

Can I Use Libbys Pumpkin Pie Mix To Make Pumpkin Bread

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Libby's Easy Pumpkin Pie Mix 30 oz.
Libby's Easy Pumpkin Pie Mix 30 oz. from

Nothing beats the aroma of freshly baked pumpkin bread in the fall. If you’re wondering if you can use Libby’s Pumpkin Pie Mix to make pumpkin bread, the answer is a resounding yes! Not only is this an easy and convenient option, but it also adds a deliciously spiced flavor to your bread.


  • 1 can (30 oz) Libby’s Pumpkin Pie Mix
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F (175°C). Grease two 9×5 inch loaf pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, beat the eggs. Mix in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the Libby’s Pumpkin Pie Mix and stir until well combined.
  4. Pour the wet mixture into the dry mixture and stir until just combined.
  5. Divide the batter evenly between the two prepared loaf pans.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the bread in the pans for 10 minutes before transferring to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 slice (1/12 of one loaf)
Calories: 390
Total Fat: 16g
Saturated Fat: 2.5g
Cholesterol: 53mg
Sodium: 340mg
Total Carbohydrates: 57g
Dietary Fiber: 2g
Sugars: 39g
Protein: 5g

Cooking Time:

50-60 minutes


  • Two 9×5 inch loaf pans
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Electric mixer (optional)
  • Toothpick
  • Wire cooling rack

Serving Suggestions:

Serve warm with a dollop of whipped cream or cream cheese frosting for a decadent treat. Alternatively, enjoy a slice with a cup of hot tea or coffee for a cozy autumn snack.


Substitute the all-purpose flour for whole wheat flour or a gluten-free flour blend for a healthier or gluten-free option. Add chopped walnuts or pecans to the batter for a crunchy texture. Alternatively, stir in chocolate chips or dried cranberries for a sweeter twist.


You can use either white granulated sugar or brown sugar in this recipe. Substitute vegetable oil for canola oil or melted coconut oil if desired. Use pumpkin pie spice instead of the individual spices if you have it on hand.


Store the pumpkin bread in an airtight container at room temperature for up to 3 days. Alternatively, wrap the bread tightly in plastic wrap and store in the refrigerator for up to a week or in the freezer for up to 3 months.


  • Make sure to mix the wet and dry ingredients until just combined to avoid overmixing, which can result in a tough bread.
  • If you only have one loaf pan, you can bake the batter in batches.
  • For extra moist bread, add a tablespoon of applesauce or sour cream to the batter.
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This recipe makes two loaves of pumpkin bread, so you can enjoy one now and freeze the other for later. Make sure to leave enough room in the loaf pans for the bread to rise while baking.

Frequently Asked Questions:

  • Can I use a different brand of pumpkin pie mix? Yes, you can use any brand of pumpkin pie mix for this recipe.
  • Can I make this recipe into muffins instead? Yes, simply divide the batter evenly between muffin cups instead of loaf pans and bake for 20-25 minutes.
  • Can I add more spices to the batter? Yes, feel free to adjust the spices to your taste preferences.

Final Thoughts:

This pumpkin bread recipe using Libby’s Pumpkin Pie Mix is a delicious and easy option for fall baking. The warm spices and moist texture make it perfect for a cozy autumn treat. Try it out for yourself and enjoy a slice with your favorite hot beverage!

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