Pumpkin Bread With Libbys Pumpkin Pie Filling

Pumpkin Bread With Libbys Pumpkin Pie Filling

Posted on
Libby's Classic Pumpkin Bread Kit with Icing 56.085 oz.
Libby's Classic Pumpkin Bread Kit with Icing 56.085 oz. from www.walmart.com

If you’re looking for a tasty fall treat, look no further than pumpkin bread with Libby’s pumpkin pie filling. This recipe is perfect for those crisp fall mornings when you want something warm and delicious to go with your coffee or tea. Made with Libby’s famous pumpkin pie filling, this bread is moist, flavorful, and oh so satisfying.

In this article, we’ll give you all the details on how to make this delicious pumpkin bread, including the ingredients you’ll need, step-by-step instructions, nutritional information, cooking time, equipment, serving suggestions, variations, substitutions, storage tips, and more. So let’s get started!


  • 1 can (15 oz) Libby’s pumpkin pie filling
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger


  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with cooking spray or butter.
  3. In a large mixing bowl, combine the pumpkin pie filling, vegetable oil, eggs, and water. Mix well.
  4. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and cool it completely on a wire rack.
See also  Pumpkin Cheesecake Topping Ideas 3

Nutritional Information

One slice of pumpkin bread (1/12 of the loaf) contains approximately:

  • Calories: 216
  • Total fat: 9g
  • Saturated fat: 1g
  • Cholesterol: 31mg
  • Sodium: 227mg
  • Total carbohydrates: 31g
  • Dietary fiber: 1g
  • Sugars: 18g
  • Protein: 3g

Cooking Time

This pumpkin bread takes approximately 60-70 minutes to bake.


  • 9×5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooking spray or butter
  • Wire rack

Serving Suggestions

This pumpkin bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra-special treat. It’s perfect for breakfast, brunch, or as a snack any time of day.


If you want to mix things up, try adding some chopped nuts, such as pecans or walnuts, to the batter before baking. You could also add some chocolate chips for a decadent twist. And if you’re feeling adventurous, try adding a teaspoon of pumpkin pie spice to the batter for an extra burst of fall flavor.


If you don’t have Libby’s pumpkin pie filling on hand, you can substitute with 1 1/2 cups of canned pumpkin puree and 1 tsp of pumpkin pie spice. You can also use melted butter instead of vegetable oil, and brown sugar instead of white sugar for a richer flavor.


Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the bread for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight.

See also  Simple Squash Soup Recipe


  • Be sure to use a 9×5-inch loaf pan for this recipe.
  • Don’t overmix the batter, as this can make the bread tough.
  • Allow the bread to cool in the pan for 10 minutes before removing it, to avoid it falling apart.
  • If you’re adding nuts or chocolate chips, be sure to toss them in a bit of flour before adding them to the batter. This will help prevent them from sinking to the bottom of the bread.


This recipe makes one 9×5-inch loaf of pumpkin bread, which serves 12 people.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree instead of canned. Simply roast a small pumpkin, remove the flesh, and puree it in a food processor or blender until smooth. You may need to adjust the amount of liquid in the recipe slightly, as fresh pumpkin puree can be more watery than canned.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is designed for baking, as some gluten-free flours can be gritty or have an odd flavor.

Can I make this recipe vegan?

You can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the eggs to make this recipe vegan. You can also use a vegan butter substitute instead of the vegetable oil.

Final Thoughts

Pumpkin bread with Libby’s pumpkin pie filling is a delicious fall treat that everyone will love. It’s easy to make, and the pumpkin pie filling adds an extra layer of flavor and moisture that makes this bread truly special. Whether you’re enjoying it for breakfast, brunch, or as a snack, this pumpkin bread is sure to become a fall favorite in your household. So why not give it a try?

See also  Healthy Pumpkin Cookies No Sugar

Share this post: