Libby’s Pumpkin Bread Recipe
Libby’s Pumpkin Bread is a classic fall treat that combines the rich flavor of pumpkin with warm spices, creating a moist and delicious loaf. Easy to make, this recipe requires just a few simple ingredients like pumpkin puree, flour, sugar, and spices. It’s perfect for breakfast, a snack, or as a dessert. Whether you're enjoying it fresh out of the oven or toasted with butter, it’s the ultimate comfort food for the autumn season.
Equipment
- Loaf pan (9x5 inches)
- Mixing bowls (one for wet ingredients, one for dry)
- Whisk
- Spatula or wooden spoon
- Measuring spoons and cups
- Oven
- Cooling rack (for cooling the bread)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves optional
- 1/2 tsp ground ginger optional
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil or canola oil
- 1 1/2 cups Libby’s 100% Pure Pumpkin Puree
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Butter or spray a 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
- Mix Wet Ingredients: In a different big bowl, add the eggs and sugar and whisk together until combined. Add the vegetable oil, pumpkin puree, water, and vanilla extract and mix until smooth.
- Mix together wet ingredients with dry ingredients: Slowly fold in the dry ingredients into the wet ingredients until just combined. Just be careful not to overmix, or you could have a dense loaf.
- Add Nuts (Optional): If you like, fold in chopped walnuts or pecans for extra texture and flavor.
- Bake: Spread the batter in an even layer in the prepared loaf pan. Bake for 60–70 mins, until a toothpick inserted into the centre comes out clean. If the bread is becoming too brown on top, loosely cover with aluminum foil and continue baking.
- Cool and Serve: Cool the bread in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Slice and enjoy!
Notes
Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Freezing: Wrap the bread tightly in plastic wrap and then foil, or place it in a zip-top freezer bag. It will keep in the freezer for up to 3 months.
Add-ins: Customize your bread with additions like chocolate chips, dried cranberries, or a glaze of powdered sugar and milk for a sweeter touch.
Freezing: Wrap the bread tightly in plastic wrap and then foil, or place it in a zip-top freezer bag. It will keep in the freezer for up to 3 months.
Add-ins: Customize your bread with additions like chocolate chips, dried cranberries, or a glaze of powdered sugar and milk for a sweeter touch.