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Libby's Pumpkin Bread Recipe​

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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Bread
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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

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)

Method
 

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
  3. 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.
  4. 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.
  5. Add Nuts (Optional): If you like, fold in chopped walnuts or pecans for extra texture and flavor.
  6. 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.
  7. 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.
Libby's Pumpkin Bread Recipe​
 
Libby's Pumpkin Bread Recipe​