Last updated on June 13th, 2025

This original recipe for Libby’s Pumpkin Nut Bread would be great for a Thanksgiving breakfast or brunch.

Libby’s Pumpkin Nut Bread Recipe

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Course: Bread

Cuisine: American

Ingredients Equipment Method

Ingredients

3 1/4 cups all-purpose flour
3/4 cup quick or old-fashioned oats
2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 3/4 cups LIBBY”S 100% Natural Solid Pack Pumpkin 15 or 16-oz. can
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1/2 cup water
1/2 cup vegetable oil
1/2 cup CARNATION Evaporated Milk
1 cup chopped walnuts

Equipment

Method

Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
Beat eggs, pumpkin, sugars, water, oil and evaporated milk in large mixer bowl on medium speed until combined.
Beat flour mixture into pumpkin mixture on low speed until blended; stir in nuts.
Spoon into 2 greased 9×5-inch loaf pans.
Bake in preheated 350° F. oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Makes 2 loaves.
Note: For mini loaves, prepare as above and pour batter into 6 greased 5 5/8 x3 1/4-inch mini loaf pans. Bake as above for 40 to 45 minutes or until wooden pick inserted in center comes out clean.

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