Libby’s Pumpkin Bread

why make this recipe

Libby’s Pumpkin Bread is a delightful fall treat that captures the essence of the season. It’s moist, flavorful, and a perfect way to use canned pumpkin. This recipe is simple to follow, making it great for both beginners and seasoned bakers. It fills your kitchen with a warm, inviting aroma and makes for a cozy snack or breakfast item. Plus, who doesn’t love a slice of homemade bread with a cup of coffee or tea?

how to make Libby’s Pumpkin Bread

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup chopped nuts (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine the pumpkin puree, vegetable oil, and eggs until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in nuts if using.
5. Pour the batter into the prepared loaf pan.
6. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Libby’s Pumpkin Bread

You can serve Libby’s Pumpkin Bread warm or at room temperature. It’s delicious on its own, but you can also spread a bit of butter or cream cheese on top for extra flavor. Enjoy it as a snack, dessert, or even for breakfast with your morning coffee!

how to store Libby’s Pumpkin Bread

To store your pumpkin bread, let it cool completely and then wrap it in plastic wrap or aluminum foil. It can be kept at room temperature for a few days. For longer storage, place it in an airtight container and refrigerate for up to a week. You can also freeze it for up to three months. Just make sure to slice it first for easy thawing!

tips to make Libby’s Pumpkin Bread

• Make sure to measure the flour correctly for the best results. Too much flour can make the bread dry.
• If you’re using nuts, chop them roughly, and toast them lightly for extra flavor.
• If you like your bread sweeter, you can add a bit more sugar to the batter.
• Feel free to experiment with adding chocolate chips or dried fruit for different flavors.

variation

You can easily adapt this recipe by adding different spices like ginger or cardamom. If you want a healthier option, substitute some of the oil with applesauce to lower the fat content.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just cook and puree it until smooth.

2. Can I add other ingredients?
Absolutely! You can add chocolate chips, raisins, or other nuts to personalize your bread.

3. How long does it take to bake?
It typically takes 60-65 minutes in the oven, but keep an eye on it. A toothpick inserted in the center should come out clean when it’s done.

Enjoy baking and sharing Libby’s Pumpkin Bread!

Libby's Pumpkin Bread

This classic Libby's Pumpkin Bread recipe yields a moist, spiced loaf perfect for fall. It's easy to make and wonderful for breakfast, dessert, or a snack.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 3 cups All-purpose flour
• 2 teaspoons Baking soda
• 1 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground cloves

Wet Ingredients

• 2 cups Granulated sugar
• 1 cup Vegetable oil
• 4 Large eggs
• 1 (15 oz) can Libby's 100% Pure Pumpkin
• 0.66 cup Water

Equipment

• Large mixing bowls
• Whisk
• Electric mixer (optional)
• Measuring cups and spoons
• 8x4 inch loaf pans (2)
• Wooden skewer or toothpick
• Wire cooling rack

Method

 

Instructions

1. Preheat oven to 350°F (175°C) and grease and flour two 8x4 inch loaf pans.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, beat the sugar and oil until well combined. Add the eggs one at a time, beating well after each, then stir in the pumpkin and water until smooth.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly between the prepared loaf pans. Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, you can add 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter before baking. Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling.